Ultimate quiche lorraine recipe
Short, crisp pastry – not too thick, not too thin – and a silky, just-set filling made with eggs, whole milk, nutmeg and ham. It's quiche lorraine!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Tart pan
- Kitchen scale
- Rolling pin
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Measuring spoon
- Whisk
- Skillet
- Saucepan
- Fork
- Chef's knife
- Cutting board
- Grater
- Plastic wrap
Ingredients
- 250g plain flour, plus extra for dusting
- 115g unsalted butter
- 1 medium free-range egg yolk
- 4 tbsp cold water
- 20g butter
- 2 onions, finely chopped
- 2-3 slices good-quality ham, roughly chopped
- 475ml whole milk
- 4 medium free-range eggs
- Pinch cayenne pepper
- Freshly grated nutmeg
- You’ll also need…
- 25cm fluted tart tin
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