Who doesn’t love eating outside in the summer? Ah, bliss. Of course, in my head an al frescodinner will be like it is in the movies – the family (all smiling, happy and sitting properly on their chairs) are seated round a rustic wooden table laden with delicious fresh food, a faint scent of lavender in the air, and a gentle breeze to keep us cool while we tuck in. In reality, my patio is tiny, my patio table is even tinier, and the minute I step outside with food, wasps head my way…
Small patio aside, I did recently make and enjoy a rather fabulous Quiche Lorraine, inspired by some rather lovely Clarence Court Burford Brown eggs and Spoiltpig bacon, which I was sent to taste. I have written about Spoiltpig bacon before, and the reason I like it is because it’s made using outdoor reared pork approved by Freedom Food AND it’s completely delicious. Animal welfare is important to me and I would rather buy less meat than buy low-quality meat of questionable origin.
Burford Brown eggs have the most wonderful deep sunset yellow yolks and will give your quiche a super colour, and again are free range and produced with high welfare standards in mind.
Now trust me, this Quiche Lorraine is seriously good. I am afraid that this isn’t a recipe to be made one-handed, but what is brilliant is that you can make it in stages – you can get your pastry base ready and leave it in the fridge until you are ready to bake it, you can cook the bacon in advance – it doesn’t matter if it goes cold once it’s cooked as it goes back in the oven anyway. Get the different elements ready and then whip up the filling and assemble the thing when you have time. You will be pleased you did, as it’s pretty impressive!
We all absolutely loved this and I have made it twice during the last two weeks, so this is a must-have summer recipe as far as I am concerned. Oh, and I used bought pastry. I’m a busy woman!!
A classic Quiche Lorraine does not have cheese in, I’m told. But I always add it. Coz I am crazy like that. This is delicious warm from the oven (allow it to cool a little before serving) or at room temperature the next day – remove from the fridge half an hour or so before serving. Great with a crunchy green salad with a vinaigrette dressing or, for the kids, slices of cucumber and mini tomatoes.
Serves 6-8 depending on hunger levels
What you need
1 pack ready made shortcrust pastry
184g pack Spoiltpig dry cured streaky bacon, chopped (I use scissors)
1 tbsp oil
320ml double cream
4 Burford Brown whole eggs, and 2 extra yolks
75g strong cheese, grated (Parmesan, strong Cheddar or Comté work well)
Black pepper, freshly ground
What to do
For the base
- Roll the pastry out as thinly as you can and use to line a 23 x 2.5cm loose-bottomed fluted flan tin. Ease the pastry into the base and use a ball of pastry to press the pastry into the grooves of the tin (top tip!)
- Trim the pastry edges so it sits slightly above the tin. Prick the base with a fork and chill for at least 10 minutes (the quiche, not you).
- When ready to cook, put a baking sheet in the oven and heat oven to 200°C/180°Fan/Gas 6.
- Line the pastry case with cling film and fill with dry or baking beans and bake on the hot sheet for 15–20 minutes. Remove cling fim and beans and bake for another 5 minutes until the pastry is golden.
For the filling
- Heat the oil in a frying pan and cook the bacon for around 8–10 minutes, until cooked through but not crisp. Drain and spread half over the hot pastry base.
- Put the cream and the eggs and yolks into a large bowl with a generous grinding of black pepper, and beat together slowly until combined. Add the grated cheese, and then give it a fast whisk for 30 seconds until frothy.
- Pour over the bacon, and then sprinkle the remaining bacon on top.
- Bake for 20 mins, then check. The quiche is ready when it has puffed up but still has a wobble in the centre. Allow to cool slightly before serving.