One of the classics of French cooking, Quiche Lorraine is a practical and inexpensive recipe to have in your repertoire. And the fact that it’s jam-packed with bacon just makes it a win all round. This quiche lorraine recipe is your ticket to recreating this classic dish.
Quiche makes a simple and easy dinner but works great for picnics and other bring-a-plate gatherings due to it’s portability and the fact you can enjoy it just as easily hot or cold. Thanks to this fact, quiche makes the ultimate leftovers to take along to work the next day as well. So what are you waiting for?
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Make pastry: Sift flour into a medium bowl; rub in butter. Add egg yolk, juice and enough of the water to make ingredients cling together. Knead gently on a floured surface until smooth. Cover; refrigerate 30 minutes.
Preheat oven to 200°C/400°F.
Roll pastry between sheets of baking paper until large enough to line a 25cm (10-inch) round, 3.5cm (1½-inch) deep, loose-based fluted tart tin. Lift pastry into tin; gently press pastry into the base and side. Trim edge. Place tin on oven tray. Line pastry case with baking paper; fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans; bake for a further 10 minutes or until golden. Cool.
Reduce oven to 180°C.
Heat oil in a small frying pan over medium heat; cook onion and bacon, stirring, for 8 minutes or until onion is soft. Drain on paper towel. Cool. Sprinkle bacon mixture on pastry case.
Whisk eggs in a medium bowl; whisk in cream, milk and cheese. Pour mixture into pastry case.
Bake quiche for 35 minutes or until filling is set (see tips). Leave in tin for 5 minutes before removing from tin.
A perfect quiche should be slightly soft to touch at the centre as it will continue to set a little more on standing. To test if it’s cooked, insert a thin-bladed knife into the centre; if the knife comes out clean, the quiche is cooked. You can use grated cheddar instead of gruyère, if you prefer.Note