James Martin Quiche Lorraine Recipe
The James Martin quiche lorraine recipe is creamy, rich and full of flavor. It is a classic dish with eggs, cream and crispy bacon. This James Martin quiche lorraine recipe is perfect for lunch or dinner.
Ingredients
- 200 g all-purpose flour
- 100 g butter
- 1 egg yolk
- 2 tablespoons cold water
- 200 g bacon chopped
- 3 eggs
- 200 ml heavy cream
- 100 ml milk
- 100 g grated cheese
- Salt to taste
- Black pepper to taste
Instructions
Prepare the Pastry
- In a bowl, mix flour and butter until crumbly. Add egg yolk and water. Form a soft dough. Wrap and chill for 15 minutes before rolling.
Roll and Line the Tin
- Roll the dough into a circle. Place it into a tart tin. Press gently and trim edges. Prick the base with a fork.
Blind Bake the Base
- Preheat oven to 180°C. Bake the pastry for 10 minutes. This helps keep the base crisp.
Cook the Bacon
- Heat a pan and cook chopped bacon until crispy. Remove excess oil and set aside.
Prepare the Filling
- In a bowl, whisk eggs, cream, and milk. Add salt and pepper. Mix until smooth and creamy.
Assemble the Quiche
- Spread cooked bacon evenly over the pastry base. Sprinkle cheese on top. Pour the egg mixture slowly.
Bake the Quiche
- Place the tart in the oven. Bake for 30 minutes until the filling is set and golden on top.
Cool Slightly
- Remove from oven and let it rest for 10 minutes. This helps the filling set better.
Slice and Serve
- Cut into slices and serve warm. Enjoy the creamy texture and crispy crust.
Notes
- Use ready-made pastry for quick cooking
- Add spinach or mushrooms for variation
- Use smoked cheese for extra flavor
- Do not overfill the tart
- Let it rest before cutting