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Bacon and onion quiche
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Master the classic French quiche lorraine with quality ingredients and oven expertise for a satisfying, versatile, and easily transportable dish that's worth perfecting.
Ingredients:
  • ½ quantity Flaky shortcrust pastry
  • granulated sugar or baking weights for blind baking
  • 250 g (9oz/5 medium) eggs
  • 250 g (9oz) cream
  • 250 g (9oz) full-cream (whole) milk
  • 1 tablespoon chopped thyme
  • 1 teaspoon fine salt
  • ½ teaspoon freshly ground black pepper
  • 130 g (4½oz) Gruyère grated
  • 180 g (6½oz) streaky bacon

  • 50 g (1¾oz) unsalted butter
  • 40 g (1½oz/2 tablespoons) olive oil
  • 1 kg (2lb 3oz) onions thinly sliced
  • 2 garlic cloves thinly sliced
  • 1 fresh bay leaf
  • 5 g (⅕oz) flaky sea salt
  • 1 teaspoon freshly ground black pepper
Instructions:
  • Line and grease a 23cm (9in) tart tin with butter. Roll out pastry into a thin disc, place in tin, press firmly into base, trim excess, and refrigerate for 1 hour. Preheat the oven to 190°C (375°F). Line pastry with foil and sugar, bake for 30 minutes, then reduce oven to 160°C (320°F) and bake for another 20 minutes. If pastry puffs up, prick with a fork. For caramelised onions, cook onion, garlic, bay leaf, salt, and pepper in butter and oil until caramelized and glossy, about 45 minutes. Stir in thyme and adjust seasoning. Make custard by whisking eggs, cream, milk, thyme, salt, pepper, and cheese. Preheat oven to 190°C (375°F). Fry bacon until crispy, then chop roughly. Spread caramelised onions on tart shell, top with bacon. Pour custard into shell, avoiding overfilling. Bake for 10 minutes, then reduce oven to 160°C (320°F) and bake for 30–35 minutes until firm with a slight wobble in the center. Cool for 30 minutes before serving. Refrigerate leftovers for 3–4 days.

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