DifficultyEasy - Med - Hard
Classic Quiche Lorraine
Made with a buttery shortcrust pastry base and creamy egg filling, quiches make the perfect lunchtime meal. Best of all, this tasty classic dish can be made with locally sourced ingredients. Pair it with salad or a side of vegetables for a simple but delicious dinner.
- 20g butter
- 1 brown onion, finely chopped
- 4 bacon rashers, excess fat trimmed, finely chopped
- 4 free range eggs, lightly whisked
- 3/4 cup (185ml) thickened cream
- 1/3 cup (80ml) milk
- 1/2 cup (60g) finely grated gruyere
- 1 1/2 cups (225g) plain flour
- 125g butter, chopped
- 2 Australian free range egg yolks
- 2 teaspoons chilled water
- To make shortcrust pastry, place flour and butter in a food processor. Process until fine crumbs form. Add egg yolks and water. Process until dough just comes together.
- Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Wrap in plastic wrap. Place in fridge for 30 mins to rest.
- Preheat oven to 200C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 23cm fluted tart tin, with removable base, with the pastry. Use a sharp knife to trim excess. Place in fridge for 15 mins to rest.
- Line pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove paper and weights or rice. Bake for 8-10 mins or until light golden. Remove from oven. Reduce oven to 160C.
- Meanwhile, melt butter in a medium frying pan over low heat. Cook onion, stirring, for 8-10 mins or until onion is very soft and translucent. Set aside to cool slightly.
- Whisk the egg, cream and milk in a jug. Season. Arrange the onion mixture and gruyère over the pastry case. Pour over the egg mixture. Bake for 25-30 mins or until just set.