Quiche Lorraine

Name: Quiche Lorraine
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 50 g porridge oats; 175 g plain flour, plus more for dusting; 125 g butter, chilled and cubed

Martha Collison's indulgent treat of crumbly pastry, filled with a rich savoury custard speckled with nutmeg, sweet onions and crispy bacon lardons will impress all sat at the table.

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Serves6
CourseMain meal
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins
Pluschilling

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50g porridge oats
175g plain flour, plus more for dusting
125g butter, chilled and cubed

For the filling

3 British Blacktail Free Range Large Eggs, 2 whole, 1 yolk
250ml double cream
Whole nutmeg, for grating
1 tbsp olive oil
150g No.1 Free Range Beech Smoked Bacon Lardons
1 large shallot, finely chopped
100g Swiss le Gruyère Reserve AOP, grated

To make the pastry, place the oats into a food processor and blitz until floury, with a few small pieces of oat remaining. Add the flour and butter, then pulse until the mixture resembles fine breadcrumbs. Add 2-3 tbsp water and pulse to combine. When the mixture clumps together, knead briefly, then shape into a flat disc, wrap and chill in the fridge for at least 30 minutes, or until required (the pastry will keep for up to 2 days at this stage).
Preheat the oven to 200ºC, gas mark 6. Roll the chilled pastry out on a lightly floured surface, or between 2 pieces of baking parchment, to a 0.5cm thickness and large enough to line a deep 18-20cm round fluted tart tin. Using a small piece of pastry, press the sides in firmly. Roll the rolling pin across the top of the tin to cut off excess pastry, prick the base with a fork, then chill for 15 minutes more.
Line the pastry case with a sheet of baking parchment (scrunching the paper first helps it go all the way to the edges). Fill to the top with baking beans. Bake for 15 minutes, then remove the beans and paper and bake for 10 minutes more until the base is crisp.
Reduce the oven to 180°C, gas mark 4. In a large jug, beat together the 2 whole eggs, 1 egg yolk and double cream until smooth. Season well with black pepper and a few fine gratings of nutmeg, then set aside.
Heat the oil in a small frying pan over a medium heat. Add the lardons and fry for 5-6 minutes until crisp. Remove from the pan using a slotted spoon and arrange over the pastry case.
Lower the heat under the pan to medium and fry the shallot in the bacon fat until softened, around 8-10 minutes, then add to the pastry case. Scatter ½ the Gruyère over the shallots and bacon, then pour in the egg mixture and fill to the top of the case. Sprinkle the remaining cheese over the top.
Bake for 20-25 minutes, until the quiche is golden on top and the filling is set and slightly puffed up. Allow to cool slightly, then enjoy warm or at room temperature with salad.

Cook’s tip

Make it vegetarian
Replace the bacon with 200g chestnut mushrooms and either replace the Gruyère. with a vegetarian alternative or remove it. Sauté the mushrooms with a knob of butter and 1 clove garlic, finely chopped, until soft, then use instead of the lardons.

Make the pastry by hand
Replace the oats with the same weight of plain flour (making 225g in total). Place into a large mixing bowl and add the butter cubes. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. When no large lumps of butter remain, add the cold water and stir with a round-bladed knife until the pastry starts to clump together. You may need to add more or less water. Knead the dough briefly to bring together into a ball, then shape into a flat disc, wrap and chill.

Typical values per serving when made using specific products in recipe