This indulgent & very delicious quiche was so tasty ... a little more effort than our usual recipes but so worth it.
You will need:
175g plain flour
100g cold butter
1 egg yolk
200g pack bacon lardons
50g gruyere cheese
200ml creme fraiche
200ml double cream
2 rounded tablespoons marinade
3 eggs well beaten
Put the flour, butter, egg yolk & 4 teaspoons of cold water into a food processor & using the pulse button, process until the mix binds.
Empty onto a lightly floured surface, gather into a ball & roll out as thinly as you can then line a loose bottomed fluted flan tin, pushing the pastry slightly into the grooves. Trim the edges so that the pastry sits a little above the edge in case of shrinkage, then lightly prick with a fork, chill for 10 minutes.
Heat the oven to 200 degrees & line pastry with foil shiny side down, fill with baking beans or uncooked rice & bake for 15 minutes. Remove the foil & beans or rice & bake for a further 5 minutes until the pastry is pale golden. If there are any holes or cracks, patch up with any left over pastry trimmings (you could of course simply buy the pastry but still follow steps to cook the base or you can now buy already cooked pastry bases).
Heat a small frying pan & cook the lardons then drain. Cut the cheese into small squares & spread the lardons & the cheese over the bottom of the pastry case.
Place the creme fraiche into a bowl & mix for a few minutes to smooth then beat in the cream a little at a time, mix in the eggs & the marinade then pour this mixture into the case.
Keeping as flat & level as possible place into the oven, lower the temperature to 190 degrees & bake for around 25 minutes or until set. Leave to rest for 5 minutes. Delicious cold too!