Main Course
Quiche Lorraine
A modern classic savoury flaky indulgence
Ingredients
- 1 x 320 g sheet shortcrust pastry
- 4 eggs
- 200 ml cream
- 300 g unsmoked ham fillet cooked and shredded
- 75 g gruyere cheese
- 75 g parmesan cheese
- 75 g vintage white cheddar
- Sea salt and black pepper
Method
- Cook the ham ahead of time according to packet instructions, depending on the weight.
- Take pastry out of fridge 30 minutes before use, as it will be easier to roll.
- Preheat oven to 180℃.
- Lightly grease a 20cm loose base fluted quiche tin, roll out pastry and lay into tin, push into the edges.
- Place parchment paper and a weight in and bake blind for 15 minutes.
- To make the filling, whisk together the eggs and cream with salt and pepper. Shred or finely dice the ham and grate the cheeses.
- Once the pastry is blind baked, remove from oven.
- Lay the ham and ¾ of the cheese into the pastry case, pour over the egg mixture. Sprinkle the remaining cheese on top of the quiche.
- Bake for 30-35 minutes until barely set. Cool for 30 minutes before eating.
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