Jono & Jules do food & wine

Pastry is not an area of expertise for us, as we make it so rarely. We tend to attempt a quiche or similar about once a year but we really must try and squeeze in a few more before next March. The crust for this was super short and melt-in-the-mouth crumbly and the filling is so comforting and flavoursome.

Wine Suggestion: We think quiche is great with a red or white like you’d find in a country French Bistro, possibly a Beaujolais or Rhone for the reds but always leaning towards Alsace for the white (though many others work well too). We’ve gone on a bit of a Sylvaner kick recently and with this we had one from across the border in the Rheinhessen from Wagner-Stempel. Always under-rated, in good hands this grape combines a maturity and presence with vibrancy. Ripe apple and quince flavours finishing dry, fresh and invigorating.

Quiche Lorraine – serves 6

• 1 tbsp olive oil
• 1 onions, finely sliced
• 200g smoked streaky bacon, cut into 2cm pieces
• 300ml double cream, 
• 200ml crème fraîche
• 3 large eggs
• 75g Gruyère cheese

FOR THE PASTRY:

• 250g plain flour, plus extra for dusting
• 150g cold butter, cut into cubes
• 1 large egg, beaten

To make the pastry, put the flour and and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the beaten egg and mix until the dough just starts coming together, then shape into a ball. 

Roll the pastry out on a lightly floured surface to about 3mm thick. Place the pastry in a 23cm loose-based tart tin, pressing it well into the sides. Trim away the excess pastry and lightly prick the base. Leave the pastry case to chill in the fridge for 30 minutes. 

Preheat the oven to 200C/Fan 180C/Gas 4. 

Place a piece of baking paper over the chilled pastry and fill with baking beans. Put the tin on a baking tray and bake for 25 minutes. Remove the paper and beans and bake for another 5-10 minutes, then remove from the oven. 

Turn the oven temperature down to 170C/Fan 150C/Gas 3½.

Heat the oil in a frying pan and fry the bacon and onion together until lightly browned. Tip them onto a plate and leave to cool. Put the cream, crème fraîche and eggs into a jug and beat until well combined, then season with salt and pepper. 

Spread the cooled onions and bacon evenly over the pastry case, then sprinkle the cheese on top. Slowly pour in most of the egg mixture, then put the tin on a baking tray, in the oven. Pull the oven shelf out slightly and pour in the rest of the egg mixture. 

Bake for 35-40 minutes or until the filling is just starting to brown and no longer wobbling. If you press the back of a teaspoon onto the centre, no liquid should be visible. Take out of the oven and leave to cook in the tin for 15 minutes before removing. Serve warm or at room temperature 

(Original recipe from The Hairy Bikers’ British Classics by Si King & Dave Myers, Seven Dials, 2018.)