My mum is the best pastry maker I know, so I thought I should learn from the best and asked her to talk me through how to make one of her infamous quiche lorraines….inspired by the good old Be-Ro recipe book.
Quiche Lorraine (Makes a 12 inch quiche)
Shortcrust Pastry –
225g plain flour
pinch of salt
Put the flour and salt in a mixing bowl with the lard and butter (remember to take out of the fridge plenty of time beforehand so that it’s room temperature) and rub together with your finger tips until it resembles breadcrumbs.
Add cold water gradually, stirring with a knife until the dough comes together in a ball. Less is definitely more, be careful not to add too much water all at once.
Turn the dough out onto a floured surface and try not to handle it too much.
Roll out with a rolling pin, backwards and forwards, turn it 90 degrees and roll backwards and forwards again, repeat until the pastry is a bit less than half a centimetre thick.
Use the rolling pin the drag the pastry over the pie dish, push into the edges and then trim off the edges with a knife.
For the filling –
225g streaky bacon chopped
2 small onions diced
150g grated cheese or more if you like it cheesy
6 large eggs
3/4 pint milk
Freshly ground pepper
Fry the bacon and onions and set aside to cool slightly. Beat together the eggs and milk and add the pepper to taste. You won’t need to add salt as the bacon and cheese are pretty salty. Sprinkle the bacon, onion and cheese into the prepared pastry case and pour over the egg mixture.
Bake at 190 degrees for 40 minutes until it looks like my picture below 🙂