I cheat and use store-bought shortcrust pastry with my quiches. If you have the time to wait for the dough to rest, and don’t mind clearing up the mess (which I always seem to make tons of whenever making pastry) go right ahead.
Quiche Lorraine reminds me of growing up in the suburbs in Sydney and having a slice of quiche with a salad on the side. You can’t really not like it – salty bacon and sweet sauteed onions enveloped in a warm eggy pillow – with pastry. It’s pretty easy, too – just make sure you blind bake your base properly, or it will end up soggy instead of crispy and short, giving you good contrasting textures with each bite.
- 1 -2 sheets ready made shortcrust pastry
- 1 large onion, diced
- 6 rashers (or more if you want) bacon, diced
- 200ml heavy cream
- 3 eggs
- 1 cup grated gruyere or cheddar cheese
- salt and pepper to taste
- Preheat oven to 200C/390F
- Line the base and sides of a loose-bottomed tart tin with the pastry
- Prick the base, line with baking paper and add pie weights/rice/beans before blind baking in the oven for 15 minutes
- Remove the baking paper and pie weights and put back in the oven for an additional 5-10 minutes until cooked through and lightly browned
- While the base is baking, make your filling
- Sautee the bacon on medium-high heat until brown and crispy and remove from frying pan to cool
- Reduce the heat to low and cook onions until soft and translucent
- Mix cream, eggs, cheese together in a jug.
- Season with salt and pepper – remember not to oversalt as the bacon and cheese will provide additional seasoning
- Once the base is ready, sprinkle your bacon and onion on the base, and pour in the eggy/cheese mix over
- Reduce the oven temperature to 160C/320F and bake quiche for 30 minutes or the middle is just wobbly (it will continue to cook a little more once out of the oven)
- Remove from oven, let sit for 5 minutes before removing quiche from the tin
- Enjoy hot or cold as leftovers the next day 😉