Quiche Lorraine

A French classic, this egg and chicken
flan is the original quiche.

Chilling time
30 mins
Special equipment
9 x 1 1/2in (23 x 4cm) deep tart pan
baking beans

Ingredients
1 1/3 cups all-purpose flour, plus extra for dusting
8 tbsp butter, cubed
1 large egg yolk
1/4 tsp salt

For the filling
7oz (200g) chicken chunks (KnNs), cut into 1.2 in thick slices

1 onion, finely chopped
3oz (75g) Gruyere cheese, grated
4 large eggs, lightly beaten
2/3 cup heavy cream
2/3 cup milk
freshly ground black pepper
1/2 tsp salt

Method
1 To make the pastry, place the flour and
butter in a large bowl and rub with your
fingertips until the mixture resembles fine
crumbs. Add the egg yolk and 3–4
tablespoons chilled water, and mix to
make a smooth dough. Turn out on a
floured surface and knead briefly. Wrap
in plastic wrap and chill for 30 minutes.
Preheat the oven to 375°F (190°C).

2 On a lightly floured surface, roll out
the pastry and line the dish, pressing the
dough to the sides. Prick the base of the
pastry with a fork and line with parchment
paper and baking beans. Bake blind for
12 minutes, then remove the paper and
beans and bake for another 10 minutes, or
until lightly golden.

3 Meanwhile, heat a large frying pan and
dry–fry the chicken chunks for 3–4 minutes. Add
the onion, cook for another 2–3 minutes,
then spread the onions and chunks over
the pastry crust. Add the cheese. Whisk
together the eggs, cream, milk and black pepper, and pour into the pastry crust.
Place the dish on a baking sheet and bake
for 25–30 minutes, until golden and just set.
Allow to set, then slice and serve the quiche
while still piping hot.