lorraine

Intimidated by quiche and all that pastry making? Try this beginners guide and you'll be surprised how simple it can be

Quiche Lorraine in 4 easy steps

flour,

block ready-to-roll shortcrust pastry

smoked streaky bacon, chopped

medium cheddar,

eggs, lightly beaten

tub double cream

grated nutmeg

Roll out pastry and lift into tin: Leave pastry to soften at room temperature so it doesn’t crack when rolling. Lightly flour rolling pin and work surface. Gently press top of pastry, from the end closest to you outwards, a few times, turn 90°, then repeat until 1cm thick. Now roll out pastry in one direction only, turning every couple of rolls, to a circle the thickness of a £1 coin. Use the rolling pin to lift pastry up and over tin, floured side facing up.

Line the tin and trim the pastry: Smooth pastry over the base of the tin to remove any pockets of air. Gently ease pastry into the inside edge of tin and against the sides. Trim overhanging pastry with kitchen scissors so pastry rises 1cm above the rim. Roll excess pastry into a small ball and use to press pastry into the fluted edges. Chill for 30 mins, covered with cling film. Any left over can be chilled and reused, or frozen for up to a month.

Bake the pastry case blind: Heat oven to 200C/fan 180C/gas 6. Cut a large piece of baking parchment, then scrunch into a ball. Open it out and use to line chilled pastry case, then tip in baking beans with more against the sides, to support pastry wall when baking. Bake on a baking sheet for 15-20 mins until the sides are crisp and set. Remove from oven and carefully lift paper and beans out. Return pastry to oven and cook for another 5 mins or until the base and sides are golden and crisp.

Fill pastry case and bake Lower oven to 150C/fan 130C/gas 2. Heat a pan, then fry the bacon until golden. Scatter over the pastry base, discarding excess fat, followed by the cheese. Mix eggs, cream and nutmeg together, then half-fill the case. Rest baking sheet on an oven shelf, then pour in the rest of the mixture. Bake for 30-35 mins or until just set. Remove and allow to cool for 10 mins.

Healthy Quiche Lorraine is made crustless and replaces cauliflower the cream for a low calorie quiche Lorraine that&#039;s healthy and tasty! Gluten Free + Low Calorie + Paleo + Low Carb

Healthy Quiche Lorraine

cauliflower florets

turkey bacon

eggs

almond milk (or milk of choice)

green onions (diced)

garlic powder

tbsp Parmesan (or Gruyere, or omit for dairy free)

salt and pepper

Place cauiflower in a pot and cover with water then bring the pot to a boil. Boil 15 minutes or until the cauliflower is very soft. Cutting the cauliflower smaller will allow it to boil faster.

While the cauliflower boils, cook the turkey bacon in a skillet according to package instructions. Remove the turkey bacon from the heat and transfer to a cutting board to cool.

Drain the cauliflower and set aside to cool.

In a large mixing bowl, whisk together the eggs, egg whites, garlic powder, salt and pepper. Set aside.

Preheat the oven to 350 F. Prepare a 10-inch baking dish by spraying with avocado oil.

Check the cauliflower to ensure it&#039;s room temperature. It is very important the cauliflower is at room temperature before mixing it with eggs. Once it is at room temperature, transfer it to a blender with the milk and blend on high until smooth.

Transfer the cauliflower mixture to the mixing bowl with the eggs and fold it together with the cheese. Chop the turkey bacon and green onion then transfer the egg mixture to the baking dish and top with the turkey bacon and green onion.

Bake 40-45 minutes or until the quiche is fully set in the center. Remove from the oven, cool 5 minutes at room temperature before slicing into 6 slices and eating.

Leftovers can be stored up to 5 days in the refrigerator. You can prepare this quiche ahead of time as well, place in the refrigerator overnight and bake the next day!

La Quiche Lorraine con pancetta e uova è una torta salata dalla consistenza croccante con all’interno una ricca farcitura. Gli ingredienti, semplici ma gustosi, si assicurano ad ogni morso un’esplosione di sapore.

Quiche Lorraine con pancetta e uova

rotolo di pasta brisèe

300 ml di panna

60 g di provolone grattugiato

g di Grana Padano grattugiato

g di pancetta affumicata

tuorli

uova

noce moscata qb

sale e pepe q.b.

Rosolate la pancetta tagliata a striscioline per qualche minuto in padella antiaderente.

In una ciotola mettete la panna, i tuorli, le uova intere, un pizzico di noce moscata, sale e pepe.

Usando la frusta elettrica lavorate il composto finché non diventa omogeneo e spumoso.

Aggiungete la pancetta, il provolone e il Grana grattugiato. Mescolate con una spatola, coprite e mettete in frigo per un’oretta.

Rivestite la teglia rotonda antiaderente con la pasta brisèe sopra la carta da forno e bucherellate la pasta con la forchetta.

Versate il composto dentro la pasta brisèe e ripiegate leggermente i bordi della pasta verso l’interno. Cuocete in forno preriscaldato a 180° per 20 - 25 minuti.

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Quiche Lorraine in 4 easy steps

Healthy Quiche Lorraine

Quiche Lorraine con pancetta e uova

Top 3 lorraine recipes from across the web

The most viewed lorraine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Quiche Lorraine in 4 easy steps

Healthy Quiche Lorraine

Quiche Lorraine con pancetta e uova

The most viewed lorraine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine