½ quantity Shortcrust Pastry
plain flour, for dusting
1 tablespoon vegetable oil
1 × 100 g piece speck, cut into 3 cm × 1 cm strips
1 egg yolk
100 ml milk
100 ml pouring cream
pinch of freshly grated nutmeg
sea salt and freshly ground black pepper
50 g gruyerè or emmenthal cheese, grated
thyme leaves (optional), to serve
Roll out the pastry on a lightly floured surface, then use to line the base and side of a 20 cm ceramic quiche dish or tart tin with a removable base. Use a small sharp knife to trim off the excess pastry. Refrigerate for 30 minutes.
Preheat the oven to 190°C.
Line the pastry shell with baking paper, then fill with pastry weights, dried beans or rice and bake for 15 minutes. Remove the paper and weights, then reduce the oven temperature to 180°C and bake the pastry for another 5 minutes or until it is dry and light golden. Remove from the oven and leave to stand until cool.
Meanwhile, heat the oil in a frying pan over medium heat. Add the speck and cook, stirring often, for 5 minutes or until golden. Drain on paper towel.
Place the egg, yolk, milk, cream, nutmeg and salt and pepper to taste in a bowl and whisk to combine. Stir in the cheese and speck, then pour the mixture into the pastry shell and bake for 20 minutes or until just set. Scatter with thyme leaves, if desired, and serve warm.
This is another of Manu Feildel's classic recipes from his Mum. A traditional quiche Lorraine is a great simple dish and I think it should be kept that way. I’m not a huge fan of the trend to throw everything into a quiche, so I think this recipe is fantastic – not too eggy, and the bacon flavour really comes through. Please eat it warm, when the taste and texture are perfect. In my opinion, cold quiche is just plain awful.
Photo Credits: Chris Chen