A retro recipe recipe collection wouldn’t be complete without this throwback to the 70s. The ever delicious Quiche Lorraine. The eggy, cheesy, bacon pie is delicious hot with a jacket potato or cold with a salad. Add a few cherry tomatoes and a little fresh basil to garnish and you have a modern twist on this 70’s classic.
- 125g plain flour
- 50g diced butter (and a little extra for greasing the tin)
- 2 tablespoon ice cold water
- pinch of salt
- 2 eggs
- 150ml single cream
- 50g diced bacon (back bacon preferably)
- 50g grated cheddar cheese
- Pinch of salt
- Pinch of pepper
- Handful of cherry tomatoes (optional)
- Sprig of fresh basil (optional)
- Preheat the oven to 200°C
- Sift flour into a bowl and add the salt, mix through quickly and then add the butter. Using your fingertips rub the butter into the flour to create a breadcrumb texture. Add the ice cold water and mix the water and breadcrumb like mixture together to create a soft dough and then wrap in cling wrap and chill in the fridge for at least 30 minutes.
- After the dough has chilled, roll out the dough and line a greased (use a little extra butter to grease the tin) 17cm flan or quiche tin. Line the pastry with greaseproof paper and add baking beans or uncooked rice and back the pastry for 10 minutes. After 10 minutes, take the pastry out and remove the paper and beans or rice. Leave pastry in the tin.
- In a clean bowl, whisk the eggs, cream, salt and pepper together. Add the grated cheese and diced bacon to the eggy mix and stir well. Carefully pour the eggy mix into the pastry lined tin to create a filling. Reduce the oven temperature down to 180°C and bake for 20-30 minutes depending, checking every 5 minutes from 20 minutes onwards until the filling is set in the centre of the quiche and the pastry is golden. If you would like to add the cherry tomatoes, at 15 minutes into the backing, poke the cherry tomatoes into the top of the quiche.
- Serve hot or cold and with a sprig of basil if you wish.