Recipes: Gordon's quiche Lorraine with roasted tomatoes

Gordon's quiche Lorraine with roasted tomatoes

Gordon Ramsay took on a reader in the challenge for the best version of the French classic and this is his recipe

Ingredients

  • 3 large plum tomatoes , cut into quarters
  • 200g pancetta , cut into lardons
  • 1 tbsp olive oil
  • 100g Gruyère , grated
  • 5 eggs , 3 whole and 2 egg yolks
  • 250ml full-fat milk
  • 250ml double cream

FOR THE PAPRIKA PASTRY

  • 225g plain flour
  • pinch smoked paprika
  • ½ tsp thyme leaves
  • 150g unsalted butter , chilled and cut into cubes
  • 1 egg , beaten to glaze

    Method

    1. For the pastry put the flour, paprika, thyme and a pinch of salt in a food processor with butter and whizz for about 10 seconds, until it resembles coarse breadcrumbs. Tip into a mixing bowl, add 4 tbsp ice - cold water and stir with a butter knife until the dough just comes together. If it's too dry, add another 1-2 tbsp water (try not to make the dough too wet). Knead into a smooth ball, wrap in clingfilm and chill for 30 minutes.
    2. Heat the oven to 200C/fan 180C/gas 6. The quiche filling ingredients need cooking first as it concentrates flavour and gets rid of excess moisture. Lay the tomatoes in a roasting tin skin-side down, season well and cook for 1 hour or until they are semi-dried and any excess moisture cooked off. Pull off the skins.
    3. Tip the lardons into a hot pan with 1 tbsp olive oil. You want them to be really crisp, so allow the colour to get quite dark. when the lardons are cooked, tip away the oil and drain them on kitchen paper.
    4. To make the custard, beat together the whole eggs, yolks, double cream and milk and season.
    5. Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry and line a loose-bottomed, 24cm tart tin - let the excess overhang. Prick the base lightly with a fork and chill for 30 minutes. Line with parchment paper, fill with baking beans, and bake blind for 20 minutes. Remove the paper and beans and brush with the remaining yolk. Return to the oven for 5 minutes until glazed and golden and use a sharp, serrated knife to trim off the excess pastry while it is still warm. Turn the oven down to 140C/fan 120C/gas 1.
    6. Scatter the lardons and cheese (keep some for the top) into the case, then top up with custard and arrange the tomatoes on top. Bake for 40 minutes or until set in the middle. Cool for at least 1 hour before removing from the tin and serving in slices.

    Per serving

    823 kcalories, protein 23,7g, carbohydrate 33,4g, fat 67 g, saturated fat 35,1g, fibre 1,6g, salt 2,21 g