Quiche Lorraine
(2)
2 hours 25 minutes
This classic is simply unbeatable. If you are planning to stock up your freezer, take the quiche out of the oven 5 minutes before the end of the baking time, allow to cool, cut into pieces and freeze in individual servings.
Lynn Lewis and Joachim Wahnschaffe
10 people made this
Ingredients
Serves: 6
- FOR THE PASTRY
- 1 2/3 cups (200g) plain flour
- 125g butter, chopped
- 1/2 teaspoon salt
- 1 egg yolk
- FOR THE FILLING
- 2/3 cup (160ml) sour cream
- 3 eggs and 1 egg yolk
- pinch of grated nutmeg
- 1 cup (150g) sliced ham or bacon
- 1 1/2 cups (200g) grated emmentaler or Swiss cheese
Directions
Preparation:1hour5min ›
Cook:1hour20min ›
Ready in:2hours25min
- Use a 26cm spring-form tin. Grease the base. Place the flour, butter, salt, egg yolk and 2 tablespoons water in a bowl. Knead into a smooth dough. Shape into a ball, wrap in cling wrap and chill for 30 minutes.
- Preheat oven to 180 degrees C. Roll dough out on a lightly floured work surface to line the tin; side of pastry case should be about 5 cm high.
- Prick pastry base several times with a fork, cover with baking paper and dried beans and bake for 12 minutes. Remove baking paper and dried beans and cook base for a further 45 minutes. Remove from oven; cool slightly.
- To make the filling, combine sour cream with eggs, egg yolk, nutmeg, pepper and a little salt.
- Cut ham into strips and spread over the pastry base with the cheese. Pour in egg mixture.
- Bake for 25–35 minutes. Cover the top with foil if it looks as though it is browning too quickly. Allow quiche to cool in the tin for 5 minutes before serving.
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (2)
2
Don't trust allrecipes at all. This is definitely not Quiche Lorraine, which contains no cheese. I hate fake dishonest non-recipes. I said it is hard to make because you won't turn this into Quiche Lorraine. - 15 Oct 2012
0
loved it - 30 Jan 2009