DECONSTRUCT


Michel Roux’s quiche lorraine This quiche should be served warm, not piping hot. The recipe makes around 480g pastry, but you’ll only need 300g — the rest will keep in the fridge for a week or in the freezer for up to three months. SERVES: 8–10 TAKES: 1 HR 20 MINS PLUS CHILLING


INGREDIENTS 20g butter, to grease flour, for dusting ½ egg, beaten


FOR THE PASTRY 250g plain flour 125g butter, cut into small pieces and slightly softened


1 egg 1 tsp caster sugar ½ tsp fine salt


FOR THE FILLING 2 tsp groundnut oil 100g salted belly pork, rind removed, cut into small lardons,


blanched and refreshed


2 small eggs, plus 3 egg yolks 300ml double cream pinch of freshly grated nutmeg 1½ tbsp kirsch (optional) 100g comté cheese, freshly grated


METHOD To make the pastry, heap the


flour on a clean work surface and make a well in the middle. Put the butter, egg, sugar and salt in the middle of the well and mix together with your fingers. Draw the flour into the centre a small amount at a time and work the mixture with your fingertips to form a grainy texture. Add 40ml cold water and mix until the dough begins to hold together. Use your palm to push the dough away from you 4 or 5 times until smooth. Roll the pastry into a ball, wrap in cling film and put in the fridge. Butter the inside of a tart ring


(24cm in diameter and 2.5cm high), then place on a small baking tray and put in the fridge.


Alternatively, butter a loose- based tart tin of the same size and refrigerate. Roll the pastry on a lightly floured surface into a 3mm-thick circle. Roll the pastry around the rolling pin and unravel over the tart ring. Press it into the ring, making sure it’s properly attached, then put in the fridge for 20 mins. Heat oven to 180C, 160C fan,


gas 4. Use a small knife to cut off any excess pastry above the top of the ring. Prick the base with a fork in a dozen or so places, then line the base and sides with greaseproof paper. Fill with ceramic baking beans, rice or dried beans and bake for 15 mins. Lift out the paper and baking


beans. Brush the insides of the pastry case with the beaten egg and return to the oven for 5 mins. Remove from the oven and set aside to cool, leaving the pastry case in the ring. Keep the oven at 180C, 160C fan, gas 4. For the filling, heat the oil in a frying pan over a medium heat,


add lardons and cook for 1 min. Tip into a sieve and set aside. Put the eggs, egg yolks and


cream in a bowl and mix with a whisk, without overworking. Add the nutmeg, some salt and pepper and the kirsch, if using. Scatter the lardons and


cheese into the pastry case. Pour in the egg mixture, filling almost to the top, and transfer to the oven for 20 mins. Lower the heat to 160C, 140C fan, gas 3 and cook for 20 mins more. As soon as the filling is


cooked (a skewer inserted into the centre will come out clean), remove from the oven and carefully lift the tart ring off. If using a tin, wait until it’s cooled slightly before placing on top of a tin or jar and gently pulling the ring of the tin down, leaving the quiche on the base. Use a large palette knife to


slide the quiche onto a plate. Adapted from The Essence of French Cooking by Michel Roux (£30, Quadrille).


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