{"id":15525,"date":"2016-01-06T10:00:00","date_gmt":"2016-01-06T10:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=15525"},"modified":"2021-11-17T19:18:34","modified_gmt":"2021-11-17T19:18:34","slug":"quiche-lorraine","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/quiche-lorraine\/","title":{"rendered":"Quiche Lorraine"},"content":{"rendered":"<p>From BBC Food<\/p>\n<p>&nbsp;<\/p>\n<p>Recipes for quiche don\u2019t have to be daunting \u2013 just take the time to make homemade pastry for a crispy slice of nostalgia.<\/p>\n<p>&nbsp;<\/p>\n<h4>Ingredients<\/h4>\n<h4>For the pastry<\/h4>\n<p>60g\/2oz butter, cut into small pieces<img decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/Recipes\/quiche_lorraine_03344_16x9.jpg\" \/><br \/>\n60g\/2oz lard, cut into small pieces<br \/>\n200g\/7oz self-raising flour<br \/>\npinch salt<br \/>\n2-3 tbsp ice-cold water<\/p>\n<p>&nbsp;<\/p>\n<h4>For the filling<\/h4>\n<p>8-10 thin rashers good quality smoked streaky bacon<br \/>\n4 free-range egg yolks<br \/>\n3 free-range eggs<br \/>\n400ml\/14fl oz whipping cream<br \/>\nsalt and freshly ground white pepper<br \/>\nfreshly grated nutmeg<\/p>\n<p>&nbsp;<\/p>\n<h4>Method<\/h4>\n<p>For the pastry, place the butter, lard, flour and salt into a food processor. Pulse the mixture until it resembles coarse breadcrumbs.<\/p>\n<p>Place the pastry into a mixing bowl and, using a round-bladed knife, stir in enough water to bind the mixture together. Lightly knead the dough until well amalgamated, dust with flour and slip into a plastic bag. Chill in the fridge for 30 minutes before using.<\/p>\n<p>Preheat the oven to 180C\/350F\/Gas 4 and warm a baking sheet.<\/p>\n<p>Roll out the pastry as thinly as possible. Line a 20cm\/8in wide by 4cm\/1\u00bdin deep tart tin and lightly prick the base of the pastry with a fork all over. Place onto a baking tray, line with greased aluminium foil and baking beans and bake blind for 15-20 minutes.<\/p>\n<p>Remove the baking beans and foil. Place the tart case back into the oven and cook for a further 10 minutes, or until it is pale golden, crisp and cooked through.<\/p>\n<p>Fry the bacon in a dry, non-stick frying pan for 1-2 minutes, or until crisp. Drain onto kitchen paper and spread out evenly over the base of the cooked tart case.<\/p>\n<p>Whisk the egg yolks and whole eggs together in a bowl. Stir in the cream and season with salt, pepper and nutmeg. Pour the mixture into the pastry case and cook for 30-40 minutes, or until nicely puffed and the surface of the custard is pale golden and just set.<\/p>\n<p>Eat warm, or at room temperature.<\/p>\n<p>&nbsp;<\/p>\n<p>By Simon Hopkinson<br \/>\nFrom The Good Cook<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From BBC Food &nbsp; Recipes for quiche don\u2019t have to be daunting \u2013 just take the time to make homemade pastry for a crispy slice of nostalgia. &nbsp; Ingredients For [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23444,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[2736,148,2443,2461],"class_list":["post-15525","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-bacon","tag-pork","tag-quiche","tag-recipes"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15525","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=15525"}],"version-history":[{"count":1,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15525\/revisions"}],"predecessor-version":[{"id":15526,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15525\/revisions\/15526"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23444"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=15525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=15525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=15525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}