You can’t go wrong when it comes to a deliciously cheesy quiche and this recipe is definitely one of the best of the bunch. With just a handful of super simple ingredients and a method that even the most novice cook would struggle to mess up – this quiche Lorraine is the ultimate easy weeknight meal.
While this recipe does call for you to make your own pastry, if you’re time-poor or just not in the mood then pre-made shortcrust pastry from the shop will work just as well as a substitute for the homemade version. Feel free to veer off the ingredient list as well if you’re looking to add in more vegetables or want to get experimental with some different cheese options! Enjoy!
- 20g butter
- 1 brown onion, finely chopped
- 4 bacon rashers, excess fat trimmed, finely chopped
- 4 eggs, lightly whisked
- 3/4 cup (185ml) thickened cream
- 1/3 cup (80ml) milk
- 1/2 cup (60g) finely grated gruyère
- 1 1/2 cups (225g) plain flour
- 125g butter, chopped
- 2 egg yolks
- 2 teaspoons chilled water
- For pastry, place flour and butter in bowl of food processor. Process until mixture resembles fine crumbs. Add egg yolks and water. Process until dough just comes together. Be careful not to over-mix. Turn onto lightly floured surface. Gently knead until smooth. Shape into disc. Wrap in plastic wrap. Place in fridge for 30 mins to set.
- Preheat oven to 200C. Roll out pastry on lightly floured surface to 3mm-thick disc. Line 23cm fluted tart tin, with removable base, with pastry. Use sharp knife to trim excess. Place in fridge for 15 mins to rest.
- Line pastry with baking paper. Fill with rice. Place on baking tray. Bake for 10 mins. Remove paper and rice. Bake for 8-10 mins or until light golden. Remove from oven. Reduce oven heat to 160C.
- Meanwhile, melt butter in medium frying pan over low heat. Cook onion, while stirring constantly, for 8-10 mins or until translucent and soft. Cook bacon, stirring, for 5 mins or until lightly golden. Set aside to cool slightly.
- Whisk egg, cream and milk together in jug. Season. Arrange onion mixture and gruyère over pastry case. Pour over egg mixture. Bake for 25-30 mins or until just set. Let cool in pan. Serve warm or at room temperature.