Quiche Lorraine

Name: Quiche Lorraine
Ingredients: 3/4 cup plain flour; 3 tbsp g chilled, chopped butter; 1 None egg yolk; 1 tbsp iced water; None None For the Filling; 1 tbsp olive oil; 2 tbsp butter; 2 None sliced onions; 5 slices bacon, cut into pieces; 3/4 cup grated gruyere cheese; 4 None eggs; 1 cup cream; 1/4 cup milk; None None salad, to serve

14 ingredients

6 steps

Ingredients

3/4 cup plain flour
3 tbsp g chilled, chopped butter
1 None egg yolk
1 tbsp iced water
None None For the Filling
1 tbsp olive oil
2 tbsp butter
2 None sliced onions
5 slices bacon, cut into pieces
3/4 cup grated gruyere cheese
4 None eggs
1 cup cream
1/4 cup milk
None None salad, to serve

Directions

1

Preheat oven to 400°F. Preheat an oven tray. Lightly grease a 9 inch round, loose-bottomed quiche pan.
2

Sift flour into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Add egg yolk and enough water to make a firm but pliable dough. Knead lightly. Wrap in plastic wrap. Chill 30 minutes.
3

Roll dough out between 2 sheets of parchment paper until 1/4 inch thick. Ease into pan. Chill 15 minutes. Trim edges and cover in parchment paper and top with baking weights. Place on hot tray.
4

Bake blind for 10 minutes. Remove paper and weights. Bake a further 5 minutes or until crust is lightly golden. Cool. Reduce oven temperature to 350°F.
5

Meanwhile to make the filling, heat oil and butter together in a large frying pan on high. Saute onions for 3-4 minutes, until beginning to caramelize. Add bacon and cook, stirring, for 4-5 minutes. Scatter cheese over the crust and top with bacon and onions. In a large bowl, whisk eggs, cream and milk together. Season to taste and pour over the cheese and bacon.
6

Bake for 35-40 minutes or until set. Cool in pan. Serve quiche in wedges with salad.