Delia Smith Quiche Lorraine Recipe
Ingredients
For the Pastry:
- 150 g plain flour plus extra for dusting
- Cold water as needed
- 35 g lard softened for 20 minutes
- A pinch of salt
- 35 g butter softened for 20 minutes
For the Filling:
- 100 g grated Gruyère cheese
- 170 g smoked streaky bacon grilled until crisp and then chopped
- 370 ml double cream
- 3 large eggs plus 1 large yolk
- Salt and freshly milled black pepper to taste
Instructions
- Prepare the Pastry: Sift the flour and salt into a mixing bowl. The butter and lard should be rubbed into the mixture until it becomes consistent with fine breadcrumbs. Add enough cold water to form a firm dough. Roll out on a floured surface and use it to line a 23cm quiche dish. Chill for 30 minutes.
- Pre-bake the Pastry: Preheat the oven to 200°C (400°F). Prick the pastry base with a fork, line with baking paper, and fill with baking beans. Bake for 15 minutes. Remove the beans and paper and bake for an additional 5 minutes.
- Prepare the Filling: Lower the oven temperature to 180°C (355°F). Spread the bacon and cheese evenly over the pastry base.
- Add the Cream Mixture: Beat the eggs, yolk, cream, salt, and pepper together. Pour this mixture over the bacon and cheese.
- Bake the Quiche: Bake for 25-30 minutes until set and golden brown. Let it cool slightly before serving.
