Classic Quiche Lorraine with Tenderflake Pastry

Name: Classic Quiche Lorraine with Tenderflake Pastry
Prep time: 20 min
Cook time: 45 min
Total time: 80 min
Yield: 8 slices
Cuisine: French
Ingredients: 1 package Tenderflake pastry (thawed); 6 slices bacon (diced); 1 1/2 cups Gruyère cheese (grated); 4 eggs (large); 1 1/2 cups heavy cream; 1/4 teaspoon nutmeg (freshly grated); 1/4 teaspoon black pepper (freshly ground)

80 min 8 slices Medio

Todas las recetas

Savoury bacon, creamy Gruyère, and rich custard in a flaky lard pastry.

Preparación

20 min

Cocción

45 min

Total

80 min

Porciones

Dificultad

Medio

Quiche Lorraine is a timeless French classic that combines the rich flavours of bacon, Gruyère cheese, and cream custard, all encased in a buttery, flaky pastry. This version uses Tenderflake, a popular Canadian lard pastry, which guarantees a light and tender crust every time. Perfect for brunches, luncheons, or even a light dinner, this dish is beloved for its versatility and comforting taste. Our recipe ensures that even novice bakers can achieve a perfect Quiche Lorraine with ease.

Ingredientes

Porciones

For the Pastry

For the Filling

Instrucciones

Prepare the pastry

Preheat your oven to 190°C (375°F). Roll out the Tenderflake pastry and line a 23 cm (9-inch) tart pan with it. Trim the edges and prick the bottom with a fork.

Consejo del chef: Keep the pastry cold to maintain flakiness.

Blind bake the crust

Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden.

Consejo del chef: This prevents the crust from becoming soggy.

Cook the bacon

In a skillet over medium heat, cook the diced bacon until crispy. Drain on paper towels.

Consejo del chef: Crisping the bacon enhances the flavour and texture.

Prepare the custard

In a bowl, whisk together eggs, cream, nutmeg, and black pepper until smooth.

Consejo del chef: Ensure the mixture is well-blended for a uniform filling.

Assemble the quiche

Spread the bacon and half of the Gruyère cheese over the pre-baked crust. Pour the custard over the top and sprinkle with remaining cheese.

Consejo del chef: Distribute the ingredients evenly for consistent flavour in every bite.

Bake the quiche

Bake in the oven at 190°C (375°F) for 30-35 minutes, or until the custard is set and the top is lightly browned. Let it cool for 15 minutes before slicing.

Consejo del chef: A slight jiggle in the centre is okay; it will firm up as it cools.

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Trucos y consejos

<ul><li>Use cold ingredients for the pastry to ensure flakiness.</li><li>Blind bake the crust to avoid sogginess.</li><li>Allow custard to cool slightly before slicing for clean edges.</li></ul>

Sugerencias para servir

Serve your Quiche Lorraine warm with a simple green salad and a glass of crisp white wine for an elegant meal. If you're looking to prepare ahead, this quiche can be made the day before and gently reheated. Store leftovers in the refrigerator for up to 3 days, and reheat slices in the oven at 180°C (350°F) for about 10 minutes to avoid drying out. This quiche also freezes well; simply bake from frozen as per the FAQ instructions.

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Ingredientes

For the Pastry

For the Filling

Instrucciones

Prepare the pastry

Blind bake the crust

Cook the bacon

Prepare the custard

Assemble the quiche

Bake the quiche

Trucos y consejos

Sugerencias para servir

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