Quiche Lorraine

Directions

1. Sift the flour on to a work surface and make a well in the centre. Put the egg yolk, salt, and 3 tbsp cold water into the well. Using a rolling pin, pound the butter to soften it slightly, then add it to the well in the flour. With your fingertips, work the ingredients in the well together gently, until thoroughly mixed.

2. Draw in the flour and work it into the other ingredients until coarse crumbs form, trying to work the dough as little as possible so the pastry will be light and tender. Press the dough lightly into a ball. If the crumbs seem a little dry, sprinkle them with a very little more water before pressing the dough together.

3. Lightly flour the work surface, then blend the dough by pushing it away from you with the heel of your hand. Gather it up and continue to blend until it is very smooth and peels away from the work surface in one piece. It should only take 1–2 minutes to get to this stage. Try not to overwork it, or it will be tough; stop as soon as it forms a homogenous whole. Shape it gently into a ball, wrap tightly in plastic wrap, and chill in the refrigerator until firm. It will take at least 30 minutes, or you can chill it for up to 2 days, if that is more convenient.

4. Brush a 10in (25cm) pan with removable base with melted butter. Lightly flour a work surface. Roll out the chilled dough into a 12in (30cm) round. Wrap the dough around the rolling pin and unroll it so that it drapes over the pan and hangs over the edge. Do not stretch the dough or it will shrink when baked.

5. Gently lift the edge of the dough with one hand and press it into the bottom edge of the pan with the forefinger of the other hand. Roll the rolling pin over the top of the pan, pressing down to cut off excess dough.

6. With your forefingers and thumb, press the dough evenly up the side, from the bottom, to increase the height of the dough shell. Prick the bottom of the shell lightly with a fork to prevent air bubbles from forming during baking. Chill for at least 15 minutes, until firm.

7. Preheat the oven to 400°F (200°C). Put a baking sheet into the oven to heat. Line the pastry shell with a double thickness of foil, pressing it well into the bottom. Trim if necessary so it stands about 11⁄2in (4cm) above the edge of the pan. Spread a layer of dried beans or rice over the foil to weigh down the dough while it is baking.

8. Place the pan on the baking sheet and bake the pastry shell in the heated oven for about 10 minutes, until set and the rim starts to brown.

9. Carefully remove the foil and reduce the oven temperature to 375°F (190°C). Continue baking for 5–8 minutes longer, until the pastry is lightly browned.

10. Remove the pastry shell from the oven and let cool slightly. Leave the oven on.

11. Put the bacon into a frying pan and cook for 3–4 minutes, stirring occasionally, until lightly browned. Using a slotted spoon, lift the bacon out of the frying pan and transfer to paper towels to drain. Put the cream, nutmeg, and salt and pepper into a bowl. Add the egg yolk and eggs and whisk until thoroughly mixed.

12. Sprinkle the bacon and cheese evenly over the bottom of the pastry shell. Set the pan on the hot baking sheet in the oven. Whisk the custard mixture and ladle it carefully over the bacon and cheese. Bake the quiche in the heated oven for 30–35 minutes, until lightly browned and the custard is lightly set.

13. Let the quiche cool slightly on a wire rack, then set the pan on a bowl to loosen and remove the side. Transfer to a cutting board or serving platter. Serve warm or at room temperature.

Excerpted from Illustrated Step-by-Step Cook. Copyright © 2010 by Dorling Kindersley. Excerpted by permission of DK Publishing.