Quiche Lorraine with a twist

This all-time favourite Quiche Lorraine is perfect for a relaxed picnic with friends, a simple dinner for the family or a Sunday lunch. An original recipe with a Swiss cheese twist, it’s simply delicious.

Prep: 1 hr 20 min

Cooking time: 30 min

Serves: 6–8

INGREDIENTS
Pastry

  • 185g (1 1/4 cup) plain flour, sifted
  • 1/4 teaspoon baking powder
  • 85g chilled Fairy margarine, cut into small pieces
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 2–3 tablespoons cold water

 

Filling

  • 8 rashers bacon, cut into thin strips
  • 4 eggs
  • 2 egg yolks
  • 625 ml (2 1/2 cups) cream
  • cracked black pepper
  • 1 cup grated Swiss cheese

METHOD
Pastry
Combine flour, baking powder and Fairy margarine in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk, and sufficient water until pastry comes together.

Knead lightly and pat into a round flat shape. Wrap in baking paper and place in the refrigerator for 30 minutes to rest. Preheat oven to 200°C.

Roll dough out on a floured bench and line a 23cm fluted flan tin. Then line flan tin with baking paper and fill with baking beans or rice. Rest in refrigerator for another 20 minutes.

Blind bake pastry for 10 minutes, remove the paper and beans or rice turn the temp down to 180°C and bake for another 10 minutes or until golden. Leave to cool.

Filling
Fry the bacon until golden, drain on paper towel. Set aside. Whisk together the eggs and cream, season with cracked pepper. Stir through the cheese.

Assembly
Spread the cooked bacon over the base. Pour over the egg mix. Bake in the oven for 10 minutes. Reduce heat to 180°C, then cook for a further 20 minutes or until filling is puffed and golden.

May be served hot or cold. Recipe provided by Peerless Foods.

Get more Copha recipes here and more Fairy recipes here.

Can’t find a favourite recipe from the 1960s, 70s or 80s? Here are Betty King’s Cook Books; Secrets From Grandma’s Pantry; What Shall I Cook Today?

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