Quiche Lorraine - picnic size
A simple, hearty quiche to eat hot or cold. Ideal for a picnic or to take on holiday.
Servings: 6
Ingredients
For the pastry case:
- 1 recipe Pâte Brisée OR
- 250 g ready-made shortcrust pastry
For the Quiche Lorraine filling:
- 200 g strong Cheddar cheese
- ½ teaspoon oil (2.5ml)
- 200 g smoked lardons or streaky bacon
- Salt
- Freshly ground pepper
- Grated nutmeg
- 3 large eggs
- 250 ml milk
- 2 teaspoon cornflour/cornstarch (10ml)
- ½ teaspoon mustard powder (2.5ml) OR
- 1 teaspoon English mustard (5ml)
Instructions
Preparation:
- Set the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
- Grate the cheese.
For the pastry case:
- Press the pastry into the flan dishes with your fingers
- Blind-cook the pastry cases for 7 minutes, i.e. put a piece of baking parchment on the pastry and cover with baking beans (to stop the pastry rising)
- Remove the baking parchment and beans and cook the pastry cases for a further 6-7 minutes.
For the Quiche Lorraine:
- Heat the oil in a large frying pan on MEDIUM-HIGH heat
- Add the lardons to the pan and cook for 2 minutes, turning frequently
- Turn the heat to LOW and cook until the fat is golden brown and beginning to crisp. (About 5 minutes for lardons, maybe less for bacon.)
- Sprinkle a third of the cheese evenly over the base of each quiche
- Spoon the lardons evenly over the cheese
- Season with a little salt and plenty of pepper
- Grate some nutmeg over the lardons (or sprinkle 2-3ml if pre-grated)
- Blend the eggs, milk, cornflour, and mustard in a processor or with a mixer and pour over the filling
- Sprinkle the rest of the cheese evenly over the quiches
- Bake the quiches for 20 minutes, then turn the oven down to190°C/ 170°C fan/ gas mark 5/ 375°F until golden brown on top.
Notes
Everyday Cooks Tips:
Make ahead:- You can make and cook the pastry cases ahead of time. Wrap in clingfilm and keep in the fridge for up to 2 days or in the freezer for a month
- The completed quiche can be frozen for up to 3 months.