Lockdown Easy Cooking : Quiche Lorraine #bacon #glutenfree #lactose free #Lockdowneasyrecipes #cooking

Quiche lorraine de beicon | demi | Flickr

The weather has turned warmer so let’s talk Quiche!  Today Quiche Lorraine (veggie options to follow later in the week.)

As with many dishes there a  zillion versions of Quiche Lorraine (my mother only ever called it bacon flan) and almost all will purport to be the ‘traditional’ version.  Truth is it all down to taste.

Being wheat free I make GF pastry but I shall give both wheat and wheat free versions. They are very nearly the same in using the ‘half fat to flour’ ratio with a few tweaks for GF.

 Standard wheat flour pastry 

  • 8oz plain flour, plus extra for rolling out
  • 4oz cold butter, or hard (block) margarine plus extra for greasing dish
  • Pinch of salt
  • 1-2 tbsp cold water

Method

  • Sift the flour together with a pinch of salt in a large bowl.
  • Rub in the butter until you have a soft breadcrumb texture.
  • Add enough cold water a few drops at a time until it comes together as a firm dough
  • Cover and chill in the fridge for 30 minutes.
  • Roll out the pastry on a light floured surface and line a well-buttered flan dish.
  • Many recipes advise you to prick the base of the pastry and to bake blind – i.e. line with baking paper and baking beans and cook at 190/170C Fan/Gas 5 for 20 This is  done to make sure that the base cooks properly and is not soggy – but its not essential by any means.

Wheat Free Pastry

  • 8 oz gluten free plain flour, plus extra for rolling out
  • 1 tsp xantham gum
  • 3.5 to 4 oz plus cold butter, or hard (block) margarine plus extra for greasing dish
  • 1 beaten egg
  • 1-2 tbsp cold water
  • Pinch of salt

Method

  • Sift the flour together with a pinch of salt in a large bowl.
  • Rub in the butter until you have a soft breadcrumb texture.
  • Add the beaten egg, using a pallete or round bladed knife to mix.
  • Add enough cold water to make the crumb mixture come together to form a firm dough – remembering that GF recipes tend to be dry so do make sure you add enough water without making it soggy.
  • Cover and chill in the fridge for 30 minutes.
  • Roll out the pastry on a light floured surface and line a well-buttered flan dish.
  • GF pastry can sometimes crumble a little, but you can repair it by dampening your finger tips with cold water and patching in small bits of dough. Once the filling is on nobody will see it!
  • As with wheat version Many recipes advise you to prick the base of the pastry and to bake blind – i.e. line with baking paper and baking beans and cook at 190/170C Fan/Gas 5 for 20 mins. This is done to make sure that the base cooks properly and is not soggy – but its not essential by any means.

 

Filling Ingredients

  • 6oz unsmoked streaky bacon rashers, rinds removed, grilled and cut into strips
  • 3 large eggs
  • 13fl oz single cream or milk
  • Salt and freshly ground black pepper
  • 1 chopped and gently fried onion (optional)
  • 4 oz grated cheese (optional)
  • Pinch of dried herbs or a pinch of nutmeg (optional)
  • Sliced tomato or sweet pepper (optional – for decoration)

Method

  • Grill bacon and cut into pieces and scatter onto pastry base
  • Gently fry onion if used
  • Add cheese if used
  • Beat eggs and cream/milk together and season with salt and pepper
  • Pour carefully onto other layers – making sure you don’t wash all of the bacon to one end!
  • If you want to make it pretty then put a few slices of tomato or pepper on top
  • If you are using nutmeg or herbs scatter them on the surface
  • Place in the oven 190/170C Fan/Gas 5
  • Check after 20 mins – if not set but top is browning reduce oven temp a little a cook for another 5 to 10 mins.

Notes

  • In place of single cream you can use cream fraiche or half cream half milk or all milk depending on what you have and your views on calories J My taste is for milk over cream because the cream version can be a little fatty, but that is my preference. Plant milk works fine if you are lactose intolerant.
  • Personally, much as I add onion and/or garlic to almost any savoury recipe, I find that it can be overpowering here– esp if you are not including the cheese
  • If cheese is used then I prefer a strong cheddar but many recipes state gruyere.

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