For the crust:
250g bread (or gluten-free) flour
205g unsalted butter
55g very cold water
Baking/dry beans or rice for blind baking
For the filling mixture:
300g egg (roughly 6 eggs)
200g whole milk
60g double cream
1g white pepper
Pinch of nutmeg
For the Lorraine fillings:
90g leek, sliced
80g bacon, chopped
1 sprig thyme
60g gruyere cheese, grated (or mozzarella/cheddar)
Kitchen mixer (with paddle)
10” Pie tin or baking dish
Non-stick Frying Pan
To make the crust:
Pour the flour, butter and salt into the bowl of a kitchen mixer, and with the paddle attachment, combine on low speed till you get a crumbly mixture.
Add the water slowly and continue mixing, till the dough turns smooth and all the lumps disappear.
Remove the dough from the bowl and shape into a ball. Wrap this tightly in plastic wrap and place into the fridge to allow the dough to rest. PLEASE NOTE: For the best result, leave this for 30 minutes to an hour.
On a floured surface, roll the dough out to about 3mm thickness and mould into your 10" pie tin or baking dish. Cover with plastic wrap and chill again.
Heat your oven to 200°C. Fill the pastry with rice or beans, and blind bake for 20 minutes.
Remove rice/beans and bake for a further 5 minutes. Leave to cool before using.
To make the filling:
Place all of the filling ingredients into a blender. Blend till smooth and completely homogenous. Set aside.
To finish the filling and assemble the quiche:
Place bacon, leeks, and thyme in a non-stick frying pan. Cook over medium heat until leeks are soft.
Place bacon and leek mixture into the baked crust. Spread cheese over the top.
Carefully pour liquid filling mix over the filling.
Bake quiche at 170°C/345°F until it reaches a core temperature of 78°C. About 20 minutes.