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Quiche Lorraine
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Prep Time:
20 minutes
20 minutes
Cook Time:
50 minutes
50 minutes
Total Time:
70 minutes
70 minutes
Versatile and delicious quiche Lorraine, perfect for any meal.
Ingredients:
- 437.50 ml plain flour
- 180g butter, chilled, chopped
- 1 egg yolk
- 1 large brown onion, finely chopped
- 200g middle bacon rashers
- 100g gouda cheese, grated (see note)
- 8 eggs
- 126.25 gm pure cream
- Salad, to serve
Instructions:
- Combine flour and 150g butter in a food processor until you have fine breadcrumbs. Then, add an egg yolk and 2 tablespoons of chilled water. Process until the dough just comes together. Transfer the dough onto a lightly floured surface and knead until smooth. Shape into a disc, cover with plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 220°C/200°C fan-forced and place a baking tray in the oven. Lightly grease a 5cm-deep, 22cm loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until 2mm thick. Line the tin with pastry, trim excess, and line with baking paper. Fill with ceramic pie weights or uncooked rice, then bake on the preheated tray for 20 minutes. Remove weights or rice and paper, then bake for an additional 5 minutes until pastry is golden.
- In a large frying pan over medium heat, melt the rest of the butter. Add the onion and bacon, stir, and cook for 5 minutes until the bacon is golden and crisp and the onion is softened. Transfer the mixture to a bowl and let it cool for 10 minutes.
- Preheat oven to 180°C/160°C fan-forced. Fill pastry case with bacon mixture and top with cheese. In a bowl, combine eggs and cream, then pour over bacon. Season with salt and pepper. Bake for 45 minutes or until set. Allow to stand for 5 minutes before serving with a side salad.