Thursday, 26 June 2014

Spoilt Pig Bacon and a Quiche Lorraine

I love bacon however growing up in America bacon was bacon and it was always streaky.  I was particularly pleased when spoiltpig asked me to celebrate the British summer with a traditional Quiche Lorraine recipe using spoiltpig streaky bacon.
When the sun is out in Britain everyone rushed outside for a pic-nic either in the back yard, the nearest park or a trip to the beach. Either way there will probably be a quiche in the pic-nic container.

I usually make my quiches with all sort of different ingredients but for this one I decided to follow the recipe sent to me with the bacon for a Gallic classic with a British twist.  Quiche Lorraine.

I was sent a package to make the quiche which included spoiltpig streaky bacon, (The pigs used for this bacon spend much of their life outside and in comfortable straw barns making them just a little bit spoilt!). Clarence Court Burford Brown eggs with an amazing dark yellow colour along side some other essentials.
You could either make fresh pastry or use ready made (which I did).
  • Roll out the pastry as thinly as you can and line the base of a traditional quiche dish or a loose-bottomed fluted flan tin. 
  • Ease the pastry into the tin and press into the sides.
  • Trim the edges so it sits slightly above the tin. Prick the base with a for and chill for 10 minutes.
  • Preheat the oven to 200oC/fan 180oC/gas 6.
  •  Line the pastry case with foil and fill with baking beans or rice and bake for 15 minutes. Remove the foil and beans and bake for another 4-5 minutes.
For the filling:
184g pack spoiltpig smoked dry cured streaky bacon, chopped
1 Tablespoon oil
320ml double cream
4 Burford Brown whole eggs and 2 egg yolks
Freshly ground black pepper to taste.

  • Heat the oil in a frying pan and cooke the  bacon for 8-0 minutes until cooked but not crisp, drain and spread half over the pastry case.
  • Put the cream, eggs, egg yolks and black pepper into a large bowl and beat until combined and then whisk faster to create a frothy mixture.
  • Pour over the bacon and sprinkle over the other half of the bacon. 
  • Top with grated cheese.
  • Bake for 20 minutes then check to see if it is ready.  It is ready when it still has a wobble in the middle but is puffed up.
  • Allow to cool slightly then serve with a side salad and jacket potato for a perfect summer meal.
  • When cold this is great sliced and included in a pic-nic basket or for a packed lunch.
Denhay Farms Ltd make spoiltpig bacon and it is available in most major supermarkets.  It is also available in Smoked Streaky, Unsmoked Back and Smoked Back.

Clarence Court Burford Brown eggs are also available from most major supermarkets as well as London branches of Fortnum and Mason, Selfridges and Harrods.

I was sent the above ingredients to make a quiche but did not receive any payment to do so.  As usual all opinions and photos are my own.

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