Individual quiche lorraine - recipe
-
Prepare
-
Serves
8 -
Cook
-
Skill
Easy
Ingredients
For the pastry
- 250 g Plain white flour
- Salt
- 110 g Butter (unsalted)
- 60 ml Water cold
For the filling
- 3 Egg(s) (free range) medium
- 150 g Pancetta diced
- 250 ml Crème fraîche
- 150 g Gruyère grated
Find similar in:
Please Click here if video is wrong
-
1
Preheat the oven to 180°C (160°C fan, gas mark 4).
-
2
To make the pastry, put the flour and salt into a large bowl and add the butter . Rub the butter into the flour using your fingertips until it looks like coarse breadcrumbs.
For this step you'll need:
- 250g Plain white flour
- pinch Salt
- 110g Butter (unsalted)
-
3
Using a knife stir in enough cold water to bind the dough together. Wrap the pastry in cling film and chill in the fridge for 15-20 minutes.
For this step you'll need:
- 60ml Water cold
-
4
On a lightly floured surface, roll out the pastry. Grease 8 small flan tins and line each one with pastry. Place a circle of baking paper on the pastry and fill with baking beans. Bake in the oven for 15 minutes, then remove the beans and paper and bake for a further 5 minutes.
-
5
To make the filling put all the ingredients apart from 50g of gruyere into a large bowl and mix gently, to avoid getting air into the mixture. Spoon the filling into the pastry cases, then sprinkle with the remaining gruyere.
For this step you'll need:
- 3 Egg(s) (free range) medium
- 150g Gruyère grated
- 150g Pancetta diced
- 250ml Crème fraîche
-
6
Bake in the oven for 15 minutes or until set. Serve hot or cold.