The Gastro Gays: Comté & Bacon Quiche

Tue, 22 August 2017

We recently got the chance to visit the Jura region of France, where the world-famous Comté is produced. Due to it’s protected status, the cheese has a very strict way of being manufactured, with milk from specific breeds of cows, to a very specific ageing process. Here is a recipe which makes the cheese really come alive, using some delicious smoky bacon as well.

 

 

Ingredients

 

1 block of shop bought shortcrust pastry

 

or homemade pastry made with:

90g soft butter

180g plain flour

2 egg yolks

 

120g Comté, grated

180g smoked bacon lardons

3 whole eggs, 1 egg yolk

300ml/g creme fraise or double cream

1 tsp dijon mustard

pinch of nutmeg

salt & pepper

 

If you are making the pastry yourself, put the butter, flour, egg yolk and about 4 tsp cold water into a food processor. Pulse it until it forms into a ball.. Tip the pastry onto a lightly floured surface, gather into a smooth ball. Wrap in cling and leave in the fridge for about an hour or overnight.

 

Pre-heat oven to 180ºC.

 

Take your pastry out of the fridge for a few minutes to come to room temperature. Roll the pastry between two sheets of baking paper, and place into a loose bottomed baking tin. If the pastry feels a bit weak and buttery, pop into the freezer in the tin for about 10 minutes. Prick the base of the pastry case with a fork, then cover with a sheet of baking paper and baking beans. Blind bake for 20 minutes with the beans in, and 5 minutes without. To make it extra crisp, brush with some beaten egg white before the five minutes uncovered baking time – this will help ensure you don’t get a soggy bottom.

 

Whilst blind baking, place the lardons on a cold pan, and leave on a low heat until they render out all their fat and are beginning to get crisp and a little bit caramelised.

 

In a large bowl, crack the 3 whole eggs and add the 1 egg yolk. Mix in the creme fraise and whisk together just until it’s well combined – you don’t want to add extra air into this! Add the mustard and the seasoning, followed by the grated Comté.

 

Place the lardons in the base of the dish, and cover with the egg and cheese mix.

 

Pop the tart on a lower rack of the oven and bake for 30 minutes. You know your oven best, so keep an eye on it – it might need to be turned halfway through. You’ll know it’s ready when there is only a slight wobble, and the top is beginning to get a golden bronze.

 

Remove from the oven, and leave to cool in the tin for about 15 minutes before trying to take out of the tin. Slice and serve with a dressed salad.