Can you ever really go wrong with a classic like Quiche Lorraine? The delightful bacon, onion and cheese tart makes for a perfect snack or light lunch or dinner. It’s so versatile!
The gouda in this recipe gives a mild, sweet flavour.
- 1 3/4 cups plain flour
- 180g butter, chilled, chopped
- 1 egg yolk
- 1 large brown onion, finely chopped
- 6 (200g) middle bacon rashers, trimmed, cut into batons
- 100g gouda cheese, grated
- 8 eggs
- 1/2 cup pure cream
- Place flour and 150g butter in a food processor. Process until fine breadcrumbs. Add egg yolk and 2 tablespoons chilled water. Process until dough just comes together. Turn out onto a lightly floured surface. Knead until smooth. Shape into a disc. Cover in plastic wrap. Refrigerate for 30 minutes.
- Preheat oven to 220C/200C fan-forced. Place a baking tray in oven. Lightly grease a 5cm-deep, 22cm (base), loose-based fluted flan tin. Roll pastry out between two sheets of baking paper until 2mm thick. Line base and sides of prepared tin, trimming excess. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Place on baking tray. Bake for 20 minutes. Remove weights or rice and paper. Bake for a further 5 minutes or until pastry turns golden.
- Meanwhile, melt remaining butter in a large frying pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until bacon is golden and crisp and onion has softened. Transfer mixture to a bowl. Set aside for 10 minutes to cool.
- Reduce oven temperature to 180C/160C fan-forced. Spoon bacon mixture into pastry case. Sprinkle with cheese. Whisk eggs and cream together in a bowl. Pour over bacon mixture. Season with salt and pepper. Bake for 45 minutes or until set. Stand for 5 minutes. Serve with salad.