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QUICHE LORRAINE

If you don’t have the time of feel confident in make pastry use readymade shortcust pastry this can be bought at most supermarkets.  If you are brave give it a go you might surprise yourself. 

Serves 6, Preparation: 30 minutes, Cooking: 11/2 hours

  • 200g piece speck/bacon, chopped
  • 80g (2/3 cup) grated gruyere
  • 3 eggs
  • 250mls (1 cup) milk
  • 330mls (11/3 cups) crème fraiche or pouring cream
  • 2 tablespoons chopped chives
  • Green salad and radishes, to serve

SHORTCRUST PASTRY

  • 225G (1/2 cups) plain flour
  • 110g butter, roughly chopped
  • 1 egg, beaten
  • 1 egg yolk, beaten 

To make pastry, process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Using a fork, whisk egg with 1 tablespoon iced water in a small bowl. With the motor running, add egg mixture to the food processor and process until mixture starts to form large clumps. Turn out onto a lightly floured surface, then knead very briefly until dough comes together. Shape into a disc, wrap in plastic wrap, then refrigerate for at least 30 minutes for pastry to rest.

Preheat oven to 200C. Roll out dough on a floured sheet of baking paper to a 3mm-thick, 35cm round. Using a 33cm plate, trim pastry to a 33cm round.

Grease a 4.5cm deep, 25cm springform pan. Gently toll the pastry around the rolling pin, then roll it into the pan. Lightly press pastry into pan and, if necessary, trim the edge using a small knife.

Line the pastry with baking paper and fill with dried beans or rice. Bake for 20 minutes, then remove the beans and paper. Brush pastry all over with egg yolk, then bake for a further 15 minutes or until light golden. Remove pastry from the oven and set aside to cool. Reduce oven to 170C.

Trim the rind from the speck/bacon, then cut into 5mm-thick slices, 2cm strips (lardons). Heat a large frying pan over medium heat. Add speck and cook, stirring, for 6 minutes or until light golden. Drain on paper towel.

Scatter speck over pastry shell, then scatter over gruyere cheese. Whisk eggs together in a large bowl, then add milk and crème fraiche or pouring cream and whisk to combine. Season with salt and pepper, and stir in chives. Pour mixture into pastry shell and bake for 45 minutes or until filling is set and light golden: it should still wobble slightly in the centre. If the filling has not set, return quiche to the oven and bake for a further 5 minutes. Cool for 10 minutes.

Slice into wedges and serve with green salad and radishes.

*Speck, available from selected delis and butchers, is German-style smoked bacon. Substitute good-quality smoked bacon. Gruyere is a firm yellow cow’s milk cheese that originates from Gruyeres in Switzerland. It’s available from supermarkets and delis. 

This recipe is from the Masterchef Magazine Australia – November 2010 issue.


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