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Classic quiche Lorraine
Classic quiche Lorraine
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Classic Quiche Lorraine: Buttery shortcrust pastry filled with creamy bacon goodness. Perfect for entertaining!
Ingredients:
  • 4 bacon rashers, excess fat trimmed, finely chopped
  • 4 Free Range Eggs, lightly whisked
  • 185ml thickened cream
  • 80ml milk
  • 60g gruyere
  • 225g plain flour
  • 125g butter, chopped
  • 2 Free Range Egg yolks
  • 10.00 gm chilled water
Instructions:
  • For shortcrust pastry, pulse flour and butter in a food processor until fine crumbs form. Add egg yolks and water, then pulse until the dough just comes together. Transfer the dough to a lightly floured surface, gently knead until smooth, shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
  • Preheat your oven to 200C. Roll the pastry into a 3mm-thick disc on a lightly floured surface. Line a 23cm fluted tart tin with the pastry, trim any excess with a sharp knife, and let it rest in the fridge for 15 minutes.
  • Preheat oven to 180C. Line pastry with baking paper, fill with pastry weights or rice, and bake for 10 minutes. Remove paper and weights or rice, then bake for 8-10 minutes until light golden. Remove from oven and reduce temperature to 160C.
  • In a medium frying pan over gentle heat, melt butter. Sauté onion, stirring occasionally, for 8-10 minutes until very soft and translucent. Add bacon and continue to cook, stirring, for 5 minutes until lightly golden. Let it cool slightly before using.
  • In a jug, vigorously mix together the egg, cream, and milk, then season as desired. Spread the onion mixture and gruyère over the pastry case. Pour the egg mixture evenly on top. Bake for 25-30 minutes, or until the filling is just set.

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