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Quiche Lorraine
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Prep Time:
80 minutes
80 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
140 minutes
140 minutes
Elevate traditional quiche lorraine with rich Gruyere cheese.
Ingredients:
- 18.20 gm olive oil
- 1 onion, finely chopped
- 5 bacon rashers, rind removed, chopped
- 187.50 ml grated gruyere cheese
- 5 eggs
- 400ml thickened cream
- 100ml milk
- 250g plain flour
- 125g unsalted butter, chilled, cut into small pieces
- 1 egg, separated
Instructions:
- In a food processor, combine flour and butter until mixture resembles fine breadcrumbs. Add egg yolk and 2 tablespoons of chilled water, process until dough forms a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 170°C for a perfect bake.
- On a lightly floured surface, roll out the pastry and line a 26cm loose-bottomed tart pan. Trim off any excess pastry by rolling the pin over the edges. Chill for 30 minutes before baking.
- Position the tart pan on a large baking tray. Cover the pastry with baking paper and fill it with pastry weights or uncooked rice. Bake in the oven for 15 minutes, then remove the paper and weights. Brush the pastry base with egg white and bake for an additional 5-10 minutes until dry. Set aside after removing from the oven.
- In a large frypan, heat oil, then sauté onions over medium heat for 2-3 minutes until softened. Add bacon and cook for 5 more minutes until crispy. Remove from heat and let cool. Once cooled, spread bacon mixture over pastry base and sprinkle with grated cheese.
- In a large bowl, gently whisk the eggs, then mix in the cream and milk until smooth. Season with salt and pepper. Pour the egg mixture evenly over the bacon in the quiche. Bake for 25 minutes in the oven until golden and set.