Quiche Lorraine Recipe Kit Recipe

About this recipe

Indulge in the classic flavors of France with our Quiche Lorraine Recipe Kit! This kit includes everything you need to create a rich and savory quiche, featuring a buttery pastry crust, crispy bacon, caramelized onions, and creamy Gruyere cheese. Perfect for brunch, lunch, or a light dinner, this dish is a crowd-pleaser that’s both elegant and easy to prepare. With step-by-step instructions, you’ll master this timeless recipe in no time. Order your Quiche Lorraine Recipe Kit now on the AnyFeast website or app and bring a taste of France to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 50G Natoora Fresh Italian Flat Leaf Parsley
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500g Smoked Back Bacon Rashers
• 6 Each Golden Yolk Eggs 6 Pack
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 500 Ml Oatly Oat Drink Semi
• - The Cheese Lady Gruyère Reserve Classic Swiss Mountain Cheese
• 200G Anchor Unsalted Butter
• 1.5 Kg Best In Plain Flour 1.5 Kg

Instructions

1. 1. In a food processor, combine 250g of plain flour and 125g of cold, cubed unsalted butter. Pulse until the mixture resembles breadcrumbs. Add 2 egg yolks and 2 teaspoons of chilled water, then pulse again until the dough comes together. Avoid overmixing to prevent tough pastry.
2. 2. Turn the dough out onto a lightly floured surface and gently shape it into a disc. Wrap it in cling film and refrigerate for 30 minutes to allow the gluten to relax and the butter to firm up.
3. 3. Roll out the chilled dough on a floured surface to a thickness of 3mm. Carefully transfer it to a tart tin, pressing it into the edges. Trim any excess dough and prick the base with a fork. Refrigerate the lined tin for 15 minutes to prevent shrinking during baking.
4. 4. Preheat the oven to 200°C (180°C fan). Line the pastry with baking parchment and fill with pie weights or dried beans. Blind bake for 10 minutes, then remove the weights and parchment. Bake for an additional 5 minutes until the base is lightly golden. Set aside to cool.
5. 5. Heat 20g of unsalted butter in a pan over medium heat. Add 1 finely chopped onion and 4 chopped smoked back bacon rashers. Cook until the onion is soft and the bacon is golden brown. Remove from heat and let cool slightly.
6. 6. In a mixing bowl, whisk together 4 eggs, 200ml of plant-based double cream, and 100ml of oat drink. Season with salt and pepper to taste. Grate ½ cup of Gruyère cheese and set aside.
7. 7. Spread the sautéed bacon and onion mixture evenly over the baked pastry base. Sprinkle the grated Gruyère cheese on top, then pour the egg and cream mixture over everything, ensuring it is evenly distributed.
8. 8. Reduce the oven temperature to 160°C (140°C fan) and bake the quiche for 25-30 minutes, or until the filling is set and lightly golden. Allow the quiche to cool slightly before removing it from the tin.
9. 9. Garnish with chopped fresh Italian flat-leaf parsley and serve warm. Enjoy your homemade Quiche Lorraine!