Friday, 5 June 2015

Jamie's Quiche Lorraine


Jamie Oliver's Recipe for Quiche Lorraine.
Tea/ Dinner/ Lunch/ or a good nibble for a party/ Savoury Tart  

 


Since I've been a sweet and healthy treats baking maniac, I thought I'd post a savoury recipe that I borrowed from the brilliant +Jamie Oliver. This savoury tart is the perfect summer tea whether you pair it with a salad and new potatoes, go full out with your BBQ spread and have it as an extra side or take it to party where it'll be sure to be a knock out nibble shared amongst friends and family. It's deffinatly a great sharing dish and a traditional occasion dish for the whole family.
Lets get cooking...!
 
 
Jamie's Quiche Lorraine Recipe
 

Ingredients:

Filling:
140g Ham
140g Gruyere Cheese, grated
140g Bacon, Diced or Lardons
1 tbsp. Butter  
250ml Milk
250ml Crème Fraiche 
2 Eggs
2 Egg Yolks
A Pinch of Nutmeg
 
Pastry:
500g Flour
1 tsp Salt
130g Unsalted Butter
2 Egg Yolks

Or
Pre-made Short Crust Pastry
 
 

Instructions:

 
Pastry:
1. For the pastry, combine the flour and salt in a food processor. Add the butter and egg yolks and process for 1 minute.
2.Then add about 4 tablespoons of cold water and pulse until the dough is combined.
3.Transfer to a lightly floured surface and gently kneed for 2 minuets, or until the dough is just combined.
4. Flatten to a disc, wrap in clingfilm and refrigerate for at least 1 hour.
5. Remove the dough from the fridge and rollout on a lightly floured surface to about 5mm thick.
6. Lay the pastry over a round 32cm tart tin, 4cm deep and carefully press in to the base and the sides. Trim any excess with a sharp knife.
7. Line the pastry with grease proof paper and refrigerate for 30 mins.
8. Pre heat the oven to 180C/gas 4. To blind bake the pastry, fill with pastry weights, rice, beans or lentils and bake for 15 mins.
9. Lift out the weights and bake for another 5 mins.
10. Remove from the oven and place the tin/ ceramic dish on an oven tray and leave to cool.
 
** If using ready bought pastry follow pastry steps 6 -10. **
 
 
Filling:
1. Meanwhile, melt the butter in a frying pan and cook the bacon or lardons. After cooked drain on kitchen paper and allow to cool.
2. Combine the ham, cheese and bacon and spread evenly over the cooled pastry case. Pre- heat the oven to 190C/gas 5.
3. Whisk the crème fraiche, eggs, egg yolks, milk and nutmeg in a bowl. Carefully pour the mixture into the pastry case.
4. Bake the quiche in the oven for 40-45 minutes until the filling has set and top is beginning to turn golden. Remove from the oven and allow to cool in tin/dish.
 
...once cool and ready to serve

Enjoy!
 

Per serving 519 cals, 34.5g fat (17.8g saturated), 16.2g protein, 34.7g carbs, 4.5g sugars

 
 

 






 
 
If you enjoyed this post give it a +1 and don't forget if you recreated this recipe tag me on instagram (@apesjackson) and twitter (@aprilroseo) and give Jamie Oliver a shout out too! (+Jamie Oliver). As always I hope you give this recipe a try, you wont be disappointed! It's by far the best quiche I've probably ever eaten, as say's the rest of my family too, when we had it for tea with jersey royal new potatoes, salad and chunky sliced tomatoes. (Certainly filled the hole and was absolutely delicious at the same time!)
 
Much love,  -A
Xx



That's all for now folks,
 

XOXO -A
<3