Branston Quiche Lorraine
There are lots of quiche Lorraine recipes out there, it is a French classic after all, but the key ingredients will always be bacon lardons and cheese (traditionally Gruyére). For our recipe, we have added a layer of Branston pickle, which brings a deliciously rich tang to every slice that works wonderfully well with the salty bacon and creamy cheese. This one is a must-try...
Ingredients
- 2 tbsp Branston pickle
- 1 sheet ready-made shortcrust pastry
- 5 large eggs, beaten
- 100ml whole milk
- 200ml cream
- c.300g bacon lardons, cooked until crisp
- c.300g cheddar, grated
- 1 pinch nutmeg, grated
- Salt and pepper, to season
Method
- Pre-heat the oven to 190C.
- Add the pastry to a lightly buttered tart case, carefully pushing it right into the corners. Prick the base of the pastry all over with a fork. Line with baking parchment and fill with baking beans or rice. Bake for 20 minutes, remove the baking beans and bake for a further 5 minutes. Remove from the oven.
- Turn the oven down to 160C.
- Spoon the Branston into the tart case and spread in an even layer across the bottom. Sprinkle two-thirds of the cheese in an even layer over the Branston. Combine the cream, milk, nutmeg, and eggs, and season well. Pour into the tart case, filling it right up to the top. Sprinkle over the remaining cheese.
- Bake for 30 - 40 minutes until there is only a slight wobble in the middle. Remove from the oven and allow to cool.
- Serve warm with a green salad. Enjoy!
