Janneke's quiche Lorraine

Heat the oven to 185°C

Put 450g (store bought, butter based) puff pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.

Butter a 28 x 2,5cm pastry case, then line with the puff pastry and put in the fridge for 1 hour.

After that cover with baking paper, fill with dry beans or coins and bake for 12 mins.

Remove the filling and the paper and bake the pastry for 7-8 mins more until pale golden. 

While the pastry cooks, prepare the filling. Heat a small frying pan, tip in 240g lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren’t crisp. Remove and drain on paper towels.

Slice a 5 shallots and use the same pan to sweat them.

Stir 200ml crème fraîche to slacken it, then add 4 eggs and season (you shouldn’t need much salt) and add a pinch of ground nutmeg

Start filling the pre-baked base with the shallots, then scatter over the bacon.

Continue with thick slices of a 225g Camembert and crumble some blue cheese in-between. Finally pour in the egg mix and bake for 30 mins. 

Let the quiche settle for 4-5 mins,then remove from the tin. 

Serve freshly baked, with a nice salad although it’s also good cold.

You can easily freeze the rest.

(A Janneke Muileboom recipe)

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