Quiche Lorraine
French classic
Adapted from: https://www.recipetineats.com/quiche-lorraine/
Ingredients
One of
- 1 homemade quiche crust (shortcrust pastry)
- 2 sheets shortcrust (thawed)
- 1 prepared pie shell (fridge or frozen)
Filling
- 1 tbsp / 15g butter
- 1 garlic clove (minced)
- 1/2 onion, finely chopped (~1/2 cup)
- 200 g / 6.5 oz bacon, cut into small strips (1.5 x 0.5cm / 2/3" x 1/5")
- 4 eggs (~55- 65g / 2 oz each)
- 1 1/4 cups (300ml) heavy cream (thickened cream) (Note 1)
- Pinch of salt & pepper
- 1 1/4 cups (125g) grated gruyere cheese (or tasty, cheddar, monterey jack)
- 50g / 2 oz bacon, chopped and cooked until golden (for finishing)
Instructions
Quiche Crust
- Frozen shortcrust pastry or homemade quiche crust - prepare and bake the crust per recipe (23cm / 9" quiche tin).
- Prepared pie shell - bake per packet directions.
Filling
- Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
- Melt butter in a skillet over medium high heat. Add onion, garlic and bacon. Cook until bacon is light golden.
- Transfer to a paper towel lined bowl and leave to cool.
- Place egg mixture ingredients (eggs, cream, salt, pepper) in a bowl and whisk to combine.
Assembling and Baking
- Place quiche tin with cooked quiche crust on tray.
- Scatter cooled Bacon Filling evenly across base of cooked quiche crust.
- Scatter cheese evenly across top.
- Carefully pour Egg mixture over the top.
- Push some of the cheese/bacon below the surface.
- Bake for 35 - 40 minutes until the top is golden. The centre should still jiggly.
- Garnish with Extra Bacon, if using.
- Rest for 10 minutes before removing from the pan to cut and serve.