Quiche Lorraine
Ingredients
Quiche Crust – choose one
- 1 homemade quiche crust (shortcrust pastry)
- 2 sheets shortcrust, thawed
- 1 prepared pie shell, fridge or frozen
Bacon 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″)
Egg Mixture
- 4 eggs (~55- 65g / 2 oz each)
- 1 1/4 cups (300ml) heavy cream (thickened cream)
- Pinch of salt & pepper
Cheese
- 1 1/4 cups (125g) grated gruyere cheese (or tasty, cheddar, monterey jack)
Garnish (optional)
- 50g / 2 oz bacon, chopped and cooked until golden
Instructions
- 1
Quiche Crust - Frozen shortcrust pastry or homemade quiche crust – prepare and bake the crust per Quiche Crust recipe (23cm / 9″ quiche tin).
- 2
Quiche Crust - Prepared pie shell – bake per packet directions.
- 3
Bacon Filling - Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
- 4
Bacon Filling - Melt butter in a skillet over medium high heat. Add onion, garlic and bacon. Cook until bacon is light golden.
- 5
Bacon Filling - Transfer to a paper towel lined bowl and leave to cool.
- 6
Egg Mixture - Place ingredients in a bowl and whisk to combine.
- 7
Assembling and Baking - Place quiche tin with cooked quiche crust on tray. Scatter cooled Bacon Filling evenly across base of cooked quiche crust.
- 8
Assembling and Baking - Scatter cheese evenly across top.
- 9
Assembling and Baking - Carefully pour Egg mixture over the top. Push some of the cheese/bacon below the surface.
- 10
Assembling and Baking - Bake for 35 – 40 minutes until the top is golden. The centre should still jiggly.
- 11
Assembling and Baking - Garnish with Extra Bacon, if using. Rest for 10 minutes before removing from the pan to cut and serve.
