Ah, that good old ’80s classic, Quiche Lorraine. It’s both super easy and super delicious in all its rich flaky pastry glory – but there’s no judging if you want to cut corners and use frozen pastry sheets – it’s just as delicious!
Quiche Lorraine has always been the perfect all-rounder in our home. An easy warm or cool weather dinner and a great lunchtime option when expecting guests. Arm yourself with a 25cm wide pie dish and you’re good to go.
- Prep time : 30 mins
- Cooking time : 40 mins
Quiche Lorraine ingredients
- 2 sheets frozen pre-made shortcrust pastry, OR see instructions to make your own below...
- SHORTCRUST PASTRY INGREDIENTS:
- 1¾ cups plain flour
- 150g cold butter, cubed
- 1 egg, separated
- 1 tablespoon iced water
- FILLING INGREDIENTS:
- 1 medium onion, finely diced
- 150g bacon pieces
- 3 eggs
- 250ml pouring cream
- ½ cup milk
- ¾ cup grated cheese + 2 tablespoons extra
- 2 tablespoons olive oil
- PASTRY METHOD:
- Using a food processor, add the flour and the butter to the bowl and blitz until the mixture resembles fine bread crumbs. Add the egg yolk and a tablespoon of iced water. Blitz again until the dough starts to stick together.
- Turn the mix out onto a floured bench and knead it until smooth. Cover and refrigerate for 30 minutes. Preheat the oven to 200°C.
- Roll the pastry between two sheets of baking paper into a disc big enough to line the pie dish.
- Gently fold the pastry into pie dish and trim the edges by running a sharp knife along the lip of the dish. Don’t panic if there are tears in the pastry – just patch them up with off-cuts. Prick the base with a fork.
- Place a sheet of baking paper to cover the base. Fill the dish with raw rice or baking beads. Bake for 10 minutes. Remove the weights, knock the temperature back to 180°C and cook for a further 10 minutes. Let cool.
- FILLING METHOD:
- In a frying pan, heat the olive oil over medium heat. Add the diced onion and bacon pieces, cook stirring for around 5 minutes or until soft. Transfer to a plate with paper towel to drain excess oil. Spread the cooked bacon and onion mixture over the bottom of the pastry.
- In a small bowl, whisk together the eggs (include the extra white from the pastry if you have it), the milk and the cream. Add the grated cheese and whisk to combine.
- Pour the egg mixture over the top of the bacon and sprinkle the top with the extra cheese. Bake for 40 minutes until golden in colour and just set in the centre.
- Let the quiche sit and rest for 10 minutes, garnish with extra grated cheese and fresh thyme if you’re feeling fancy.
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