AT A GLANCE
|01||For shortcrust pastry, combine flour and 1 tsp sea salt in a bowl and using fingertips rub butter through flour until mixture resembles fine breadcrumbs. Alternatively, place flour and salt in a food processor, add butter and pulse until mixture resembles fine breadcrumbs. Add egg and mix (or process) until just combined. Turn pastry out onto a lightly floured work surface and knead gently until smooth. Form into a disc, wrap in plastic wrap and refrigerate for 2-3 hours.|
|02||Preheat oven to 200C. Roll out pastry onto a lightly floured work surface to 5mm thick and use to line a greased and floured 20cm loose-bottomed flan tin. Refrigerate for 20 minutes. Trim pastry, leaving 5mm above rim of tin, prick base with a fork and line with baking paper. Weight with pastry weights or rice and bake blind for 15 minutes, then remove paper and cook for another 10 minutes or until pastry is golden and dry.|
|03||Reduce oven temperature to 150C. Heat a non-stick frying pan and cook speck over medium for 5 minutes or until golden. Drain on absorbent paper and scatter over base of prepared pastry case. Combine yolks, eggs, cream and nutmeg in a bowl, season to taste with sea salt and freshly ground black pepper, whisk to combine, then pour egg mixture over speck and bake for 30-40 minutes or until set. Stand for 10 minutes before removing quiche from flan tin.|
|04||For green salad, whisk together olive oil, vinegar and seeded mustard in a bowl, season to taste, drizzle over salad leaves and toss to combine. Serve salad immediately with a slice of quiche.|
Le Paris Brest
The classic Lorraine is served alongside other versions.
22 Haynes St, Kalamunda, WA, (08) 9293 2752.
The addition of some hearty beef stock in the pastry buoys these ham-filled, cheesey quiches.
117 Macleay St, Potts Point, NSW, (02) 9358 6014.
An age-old recipe handed down from the owner's great grandmother from Lorraine? You can't beat that.
Cnr Lygon & Fenwick sts, North Carlton, Vic, (03) 9347 4029.