Sunday Brunch tradition | Quiche Lorraine Pie & The British Bake Off inspiration

An English Breakfast or an English brunch is a must tradition every Sunday in our home, either by ourselves or with a few selected loved ones. Eggs, bread – fried in pure olive oil – Portobello mushrooms, and baked beans are of course the main ingredients to complement that majestic yet simple called English breakfast!

As most of us know by now, The British Bake Off – that unique baking English show with more than 10,000,000 viewers and idols like the legendary Mary Berry and the gorgeous Paul Hollywood, has already begun 3 weeks ago, and besides watching it and enjoying every moment of its surprising baking experiences, it is also inspiring us for some baking at home!!

So today’s Sunday brunch was inspired by The British Bake Off fabulous pies, and having nothing but the English breakfast ingredients, a Quiche Lorraine Pie was the most suitable for the occasion!!

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Serves: 3-4
Level of difficulty: 2/5
Calories: 566kcal | Fat: 43.99g | Carbs: 26.73g | Protein: 16.67g |

Preparation: 40 minutes
Cooking 30 minutes

 

175g (6oz) smoked back bacon, slices, cut into small pieces
1 red onion, peeled and chopped
2-3 tablespoons of pure olive oil for frying the bacon
150g (4½ oz) Emmental cheese, grated
2 large eggs, free range
125ml (4,5fl oz) single fresh cream
125ml (4,5fl oz) fresh skimmed milk, cold

 

175g (6oz) plain flour, plus extra for dusting
85g (3oz) chilled butter, cut into cubes
3-4 tablespoon of chilled drinking water

Is best if you first make the pastry so its chilled until you prepare the filling.

Sieve the flour into a large mixing bowl. Add the butter cubes and rub in gently with fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.
Roll out the dough and cover with cling film. Place in the fridge for 1/2 hour.

Meanwhile, preheat the oven to 220˚C.

Place the pastry in a baking dish and prick all over with a fork, to prevent air bubbles forming during baking and bake for 10 – 15 minutes or until the base is lightly browned.

Reduce the oven temperature to 180˚C.

Crisp the bacon and the onion in a sauté pan over a medium heat for 10 minutes and leave the juices in the pan.
Add to the quiche and top with the cheese.
In a bowl, combine the eggs, milk & cream, then pour into the quiche. Bake for 25-30 minutes until golden and just set. Be careful not to overcook the quiche, or leave it underdone.