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Cheesy bacon-topped quiche lorraine
Cheesy bacon-topped quiche lorraine
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Prep Time:
80 minutes
Cook Time:
60 minutes
Total Time:
140 minutes
Parmesan quiche with a buttery pastry crust reimagines the classic quiche lorraine.
Ingredients:
  • 200g streaky bacon
  • 18.20 gm extra virgin olive oil
  • 63.13 gm pure cream
  • 82.50 ml grated tasty cheese
  • 62.50 ml finely grated parmesan
  • Fresh flat-leaf parsley leaves, to serve
  • Pinch of salt
  • 150g chilled butter, chopped
  • 82.50 ml finely grated parmesan
  • 1 egg yolk
  • 20.00 gm iced water
Instructions:
  • For the parmesan shortcrust pastry, combine flour, salt, butter, and parmesan in a food processor. Pulse until mixture resembles fine crumbs. Add egg yolk and water, then pulse until dough forms. Shape into a disc, wrap in plastic, and chill for 30 minutes until firm.
  • Preheat your oven to 200C/180C fan-forced and generously grease a 2.5cm-deep, 11.5cm x 34cm loose-based fluted tart pan.
  • Roll out the pastry to a 5mm thickness between two sheets of baking paper. Use it to line the base and sides of a pan, trimming the edges. Put the pan on a baking tray, line the pastry with baking paper, and fill it with baking weights or uncooked rice. Blind bake it for 10 minutes, then remove the weights and paper and bake for an additional 5 minutes. Allow it to cool completely, then reduce the oven temperature to 180°C/160°C fan-forced.
  • Finely chop 4 bacon rashers. Heat oil in a large frying pan over medium-high heat and sauté the bacon and onion until bacon is browned and onion is softened, about 5 minutes. Add garlic and cook for another minute. Allow the mixture to cool.
  • Spread onion mixture evenly into the pastry case. Combine whisked eggs, cream, tasty cheese, and parmesan. Season with salt and pepper, then pour over the onion mixture in the pan.
  • Cut the remaining bacon rashers in half crossways and then cut each piece in half lengthways. Arrange the bacon strips slightly overlapping over the filling. Bake for 30-35 minutes until the filling is just set and the bacon is browned. Let it stand for 15 minutes, carefully remove from the pan, and serve warm or cold, sprinkled with parsley.

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