Sunday, September 03, 2006

Quiche Lorraine Recipe

This rich quiche has a homemade shortcrust pastry case and an egg filling containing bacon, onion and cheese.

Serves about 8.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

Shortcrust Pastry
220g (1 1/2 cups) plain flour
120g (1/2 cup) cold butter, roughly chopped (if using unsalted butter, add a scant 1/4 teaspoon fine table salt)
1 tablespoon (20ml) very cold water
1 large egg, separated into yolk and white (we use eggs with a minimum weight of 59g)

1 teaspoon (5ml) oil
1 small (about 120g) onion, peeled and finely chopped
220g bacon (weight after rind and fat have been removed), finely chopped
5 large eggs (we use eggs with a minimum weight of 59g)
125ml (1/2 cup) cream (35 to 40 percent fat)
1/4 teaspoon ground nutmeg
Salt and pepper
110g (1 cup, firmly packed) grated tasty cheddar cheese

Place flour and butter in a food processor and process on medium speed until only tiny lumps of butter remain (about 20-30 seconds).

In a cup or small bowl, stir together water and egg yolk (reserve the egg white). Add yolk mixture to the butter and flour mixture. Process on medium speed until the mixture starts to clump together (about 30 seconds).

Remove the processor blade and use your hand to press the dough clumps together into a mass. Tip the dough onto a large sheet of baking paper (the paper can be reused when rolling out the pastry). Use your hands to bring the pastry together into a smooth ball. Form the pastry into a disc shape. Wrap pastry disc with plastic wrap or place in a freezer bag, and refrigerate for 30 minutes.

Place unwrapped pastry disc between two large sheets of baking paper. Using a rolling pin, roll pastry out to fit a 23cm diameter (base measurement) quiche dish. The bottom sheet of baking paper may develop creases during rolling. These creases can make deep cuts in the pastry. To help prevent this, we do the following once or twice during rolling:
1) Leave the pastry between the two sheets of baking paper. Flip the paper and pastry over so the bottom sheet of baking paper is now on the top.
2) Lift the top sheet of baking paper off the pastry to remove the creases, and then place the paper down again and continue rolling.

Line dish with pastry. Using a sharp knife, trim away any pastry that extends above the top rim of the dish. ©

Cover dish and refrigerate for 30 minutes.

Preheat oven to 190 degrees Celsius. If possible, set your oven so that the top and bottom elements are on and the fan, if present, is off. Adjust the oven rack to the lowest shelf position; the pastry base will brown and crisp better if it is close to the bottom element. If you have a fan-forced oven and aren't able to turn the fan off, set your oven to 170 degrees Celsius.

Heat oil in a frying pan or saucepan over medium-high heat and cook onion, stirring occasionally, until softened but not browned, about 2-3 minutes. Add bacon to the onion and cook, stirring occasionally, until lightly browned (about 5-6 minutes). Remove pan from the heat and set aside to cool.

Line the pastry case with baking paper and half fill with raw rice, dried beans or pie weights.

Bake pastry case for 15 minutes on the lowest oven rack. Remove weights and baking paper and brush pastry with the reserved egg white (you will not need all of the egg white). Return pastry to oven and bake for a further 10 minutes on the lowest oven rack.

While the pastry is baking, make the egg filling. Place eggs, cream, nutmeg, salt and pepper in a medium bowl. Whisk ingredients together until well combined.

Sprinkle cooled bacon and onion mixture over pastry case. Top with grated cheese.

Gently pour egg mixture over the grated cheese.

Move oven rack to the middle of the oven. Bake quiche in the centre of the oven for about 30-35 minutes, or until set and lightly browned.

Cut into slices and serve hot or warm. Store, covered, in the refrigerator. Suitable to freeze.


Anonymous Duane said...

Sounds good. I haven't had quiche in ages.

15/9/06 8:37 am  
Anonymous Anonymous said...

very tasty....and so easy to make,especially if you use the frozen ready made pastry sheets.*****

6/2/07 4:45 pm  
Anonymous Natalie said...

Very simple and tasty to make.

3/3/07 3:24 pm  
Anonymous jason said...

sooooooooooooooooooooooooooooo yummy even for a 14 year old

22/3/07 8:45 pm  
Blogger Kendal said...

This was the first quiche I had ever cooked. My two toddlers loved it so did my in-laws. I have cooked it a couple of times now and always have the ingredients on standby, including long life cream.

19/4/07 3:56 pm  
Anonymous Katrina said...

Pastry was excellent and method made sure pastry was crisp and melt-in-your-mouth not soggy. I found I needed to blind bake pastry for 10 extra minutes to cook base thoroughly. Try unsalted Lurpak for best buttery taste. Milk make excellent substitute for cream for lower fat recipe.

21/4/07 4:10 pm  
Anonymous Anonymous said...

The Quiche Lorraine was fantastic! It came out perfect, thank you so much for the recipe!

22/5/07 8:50 pm  
Anonymous Anonymous said...

this is good

22/7/07 10:37 pm  
Blogger Mel said...

I make this quiche and it is a family favourite. The only thing I do differently is to add shallots (spring onions) for the colour rather than onion and put thin slices of tomato on top.

1/8/07 5:30 pm  
Anonymous Anonymous said...

It was an excellent recipe that even I, a first time cook, could make. I used milk instead of cream and added spring onion as well to give it more colour.

10/11/07 3:50 pm  
Blogger Diane said...

This is a delicious recipe. I love to bake and this is so simple! I've made it several times now and intend to make it several more. Thanks so much for the recipe.

26/11/07 3:14 pm  
Blogger Nick said...

I cooked the ready-made pastry per the pre bake instructions and for all the non Celsius users. I cooked 2 of the Quiches for 35 minutes at 375 and came out perfect!! Great recipe.

25/12/07 6:51 am  
Anonymous Anonymous said...

First quiche I have ever made and there were no leftovers. Will definately be making this one again, even the kids ate and didn't complain!

18/6/08 11:44 am  
Anonymous Rachel said...

This was sooo Yummy! I've never seen my 2year old gulp something remotely healthy down so fast! The crust was yummy - I've been looking for a good crust for a while and I think I've found it!
Thanks so much!

10/7/08 9:11 am  
Blogger Johnny Boy said...

Great little recipe. I sometimes use 2/3 tasty cheese and 1/3 feta for the required amount of cheese, and 2/3 bacon and 1/3 kabana for the required amount of bacon (meat). Try it its sensational!!!!

21/7/08 1:02 pm  
Anonymous Anonymous said...

This Quiche is a yummy dinner. I love it so much... I hope everyone sees it!! Yummmmmmmmmmmmmmmmm!!

15/8/08 8:42 am  
Anonymous Anonymous said...

Even the fussiest of relatives love this recipe. Thanks :)

28/11/08 2:50 pm  
Anonymous Anonymous said...

Really nice! I am a single dad and have found that a lot of the recipes on this site are easy to make and the kids love them (especially the banana cake). It is now the first place I come to when looking for something new to make. Keep the recipes coming.

11/1/09 9:47 pm  
Anonymous Bec said...

This was the first time i ever attempted to make quiche and i've amazed myself & family.
Thanks for the recipe, this is going to be a favourite for a very long time to come !!!

13/1/09 4:15 pm  
Blogger Renee Macartney said...

very nice , we also added parsly and capsicum . Buitiful

4/2/09 7:02 pm  
Anonymous Shari said...

great recipe!i have made it a number of times now and tastes great!although i use half the onion stated and add some spring onion to add some colour,also cherry tomatos and sliced mushrooms so i dont think my quiche is a lorraine anymore ha ha!

and a tip: when putting the pastry in the dish,cut the pastry a centimeter from the top of the dish so that when it cooks it shrinks down to the edge not under it!!!

9/3/09 9:38 am  
Anonymous Anonymous said...

Looks delicious. I chose this dish for my french assignment on the region, Lorraine. Hope mine will turn out nice =\. I haven't tried cooking a main dish before so it's kinda interesting.

12/4/09 3:21 pm  
Anonymous Anonymous said...

this is a fantastic receipe & the way you have set it out was great as my 9 year old followed it easily and make it for her class at school
thanks keep up the good work

4/5/09 10:53 am  
Anonymous Anonymous said...

It looks yummy. ^^

11/5/09 5:26 pm  
Anonymous Elks said...

To save wasting rice or beans in the base cooking process, I laid some cutlery in it instead to weigh it down- don't forget its HOT when removing it though!!

Very nice recipe and worked great with broccoli and vegetarian 'not-bacon' from the supermarket. Free range eggs and a dash of turmeric give it a beautiful golden colour and make it a bit healthier too!

Base is great - I'm making it for my second time!

25/5/09 9:01 am  
Anonymous Anonymous said...

mmmh tasty

24/6/09 2:41 pm  
Anonymous Anonymous said...

I am so bad at making pastry! I follow the instructions to the letter and have all ingredients as cold as possible. I don't over blend but I always end up with a crumbly mess! Any ideas where I might be going wrong?

30/6/09 11:12 am  
Anonymous Anonymous said...

It may be the butter is far to cold. I feel, although the base should be cold , one must sometimes work it on the bench to help the butter and flour bind more appropriately.It also depends on the consistency of the crumb...if you feel the colour is right just add another tablespoon of chilled water.

2/7/09 9:52 am  
Blogger Amanda and Debbie said...

To the person who asked about crumbly pastry: Do you process the flour, butter, water and egg yolk mixture until it starts to clump together?

18/7/09 7:52 pm  
Anonymous Anonymous said...

best quiche i have ever tasted!!! i dont usually like quich but i LOVED this one!!! it was a big hit!!

9/9/09 5:46 pm  
Blogger kirstyleigh said...

Can't wait to try this recipe out tonight! I didn't realise how easy quiche is to make!! Yum!

21/9/09 6:20 pm  
Blogger Angel said...

My first quiche ever, easy and it tasted bloody fantastic. I'll never buy a quiche anymore...

1/12/09 4:26 pm  
Anonymous Anonymous said...

This quiche was absolutely beautiful, easy to make and now a family favourite

26/1/10 9:54 pm  
Blogger Shannah said...

Hi, i absolutely love your site. All the recipes i've tried so far are a hit. (This from a person that has recently stepped foot in the kitchen looking to cook as oppossed to just eat) My quiche dish is 28cm. what would u recommend changing?

31/5/10 11:20 am  
Anonymous Anonymous said...

Great Recipe, easy to follow, delicious to eat, and you cant do much wrong with it if you want to add a few things to the egg mix as a variation!

25/6/10 2:49 pm  
Anonymous Anonymous said...

simply delicious - but more importantly simple to make - using the frozen ready made pastry sheets. The kids loved it. I added some rocket & cherry toms to the onion & bacon mix for extra colour & flavour.

7/8/10 6:20 pm  
Anonymous Celia said...

The quiche is in the oven as we speak! I made a few adjustments to filling as I've made quiche before but never my own pastry.. I did struggle with the pastry. Question: How do you line the pastry in the pan without it breaking up after you've rolled it out? I had to patch it up with my fingertips. Is this normal?!

9/11/10 5:55 pm  
Blogger Amanda and Debbie said...

Hi Celia

We try to keep the pastry as cool as possible when rolling it out. In warm weather the pastry will be more difficult to work with; if the pastry becomes too soft you can return it to the fridge or place it in the freezer for a few minutes to firm up. We have found that it is best to work quickly when transferring the pastry to the dish. Occasionally we do need to patch the pastry, especially when using a quiche tin with a sharp edge, which tends to cut the pastry. If you like, you can forgo the rolling step altogether and just press the pastry into the dish.

We hope you enjoyed the quiche.

22/11/10 7:48 pm  
Blogger Kristal said...

just made this quiche - my first lorraine! We have heaps of chooks so we're always looking for ideas for our surplace eggs and I wanted to try a lorraine. We also have lots and lots of zucchini from the garden, so I added grated zucchini to the ham (instead of bacon) and onion. I cheated this time and used store-bought pastry, but I've printed the recipe to add to my book so I can try from scratch another time!

VERY TASTY DISH! Great way to use up those eggs! We'll definitely be having again and again and again!

19/12/10 7:36 pm  
Anonymous Anonymous said...

Have made this quiche 3 times now. It is delicious.

28/1/11 10:27 pm  
Blogger Angelic Fruitcake said...

Delicious - best quiche I have ever cooked. A hint for the pastry - if you are short of rice or another weight, you can simply poke lots of holes in it with a fork to stop it from rising,

18/4/11 8:34 pm  

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