Ultimate quiche Lorraine
Parmesan cheese in the homemade pastry crust is the Hairy Bikers’ secret weapon for a quiche Lorraine that’s a cut above.
Ingredients
For the pastry
- 180²µ/6¼´Ç³ú plain flour, plus extra for dusting
- 100g/3½oz cold unsalted butter, cubed
- 50g/2oz parmesan, grated
- 2 tsp thyme, leaves only
- 1 free-range egg yolk
- 1 tsp chilled water (more if needed)
For the filling
- 3 free-range eggs
- 150²µ/5¼´Ç³ú pancetta, cubed
- 250ml/9fl oz crème fraîche
- 150²µ/5¼´Ç³ú ³Ò°ù³Ü²âè°ù±ð
- freshly ground black pepper
Method
Preheat the oven to 180C/160C Fan/Gas 4.
For the pastry, sieve the flour into a mixing bowl. Add the butter, parmesan and thyme and rub into the flour until the mixture resembles breadcrumbs.
Add the egg yolk and the water and mix to form a firm dough. Wrap the dough in cling film and place in the fridge for 30 minutes.
On a floured surface, roll out the pastry to fit one large flan tin. Line the tin with the pastry, then place a circle of baking paper over the pastry and fill with baking beans.
Transfer to the oven and bake for 15 minutes. Remove the beans and paper and return to the oven for five minutes.
For the filling, place all the ingredients (except 50g/2oz of the ³Ò°ù³Ü²âè°ù±ð) into a large bowl and mix gently, to avoid filling the mixture with air.
Spoon the filling into the pastry case and sprinkle the remaining ³Ò°ù³Ü²âè°ù±ð on top.
Bake the quiche for 15 minutes, or until the filling is set. Serve hot or cold with a green salad.