Quiche Lorraine Recipe
This rich quiche has a homemade shortcrust pastry shell and an egg filling containing bacon, onion and cheese.
Serves about 8.
Shortcrust Pastry
120g cold butter, roughly chopped
220g (1 1/2 cups) plain flour
1 large egg, separated (we use eggs with a minimum weight of 59g)
1 tablespoon (20ml) cold water
Filling
1 teaspoon 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)
1/2 cup (125ml) cream (35 to 40 percent fat)
Salt and pepper
1/4 teaspoon ground nutmeg
110g (1 cup, firmly packed) grated tasty cheddar cheese
Place butter and flour in a food processor and process on medium speed for about 30 seconds, until mixture resembles fine fresh breadcrumbs.
Add egg yolk (reserve the egg white) and water to the butter and flour mixture. Process on medium speed for about 30 seconds, until the mixture starts to clump together.
Remove pastry from processor and shape into a disc. Cover disc with plastic wrap, or place in a freezer bag, and refrigerate for 30 minutes.
Place pastry disc between two sheets of baking paper. Using a rolling pin, roll pastry out to fit a 24cm (base measurement) pie dish. Line dish with pastry. Using a sharp knife, trim any pastry overhanging the side of the dish.
Cover and refrigerate for 30 minutes.
Heat oil in a frying pan or saucepan over medium heat and cook onion, stirring occasionally, until softened but not browned, about 2-3 minutes. Add bacon and cook, stirring occasionally, until lightly browned (about 5 minutes). Set aside to cool to room temperature.
Preheat oven to 180 degrees Celsius. If possible, set your oven so that the top and bottom elements are on, and the fan is off. Adjust the oven rack to the lowest position in the oven; 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 160 degrees Celsius.
Line the pastry case with baking paper and fill with pastry weights, dry rice or dry beans.
Bake pastry case for 15 minutes on the lowest oven rack. Remove weights and baking paper and brush pastry with the reserved egg white. Return 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, salt, pepper and nutmeg in a medium bowl. Whisk ingredients together until well combined.
Increase oven temperature to 190 degrees Celsius (170 degrees Celsius fan-forced). Move oven rack to the middle of the oven.
Sprinkle cooled bacon and onion mixture over pastry case. Top with grated cheese.
Gently pour egg mixture over the grated cheese.
Bake in the middle of the oven for about 25-30 minutes, or until quiche is set and lightly browned.
Cut into slices and serve hot or warm. Store, covered, in the refrigerator. Suitable to reheat. © www.exclusivelyfood.com.au
15 Comments:
Sounds good. I haven't had quiche in ages.
very tasty....and so easy to make,especially if you use the frozen ready made pastry sheets.*****
Very simple and tasty to make.
sooooooooooooooooooooooooooooo yummy even for a 14 year old
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.
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.
The Quiche Lorraine was fantastic! It came out perfect, thank you so much for the recipe!
this is good
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.
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.
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.
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.
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!
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!
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!!!!
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