Name: Quiche lorraine
Cook time: 55 min
Total time: 55 min
Yield: 8
Ingredients: Pastry; 1 1/2 cup plain flour; 125 gram chilled, chopped butter; 1 egg yolk; 1 tablespoon iced water; 1 tablespoon olive oil; 20 gram butter; 2 sliced onions; 5 rindless bacon rashers, sliced; 3/4 cup grated gruyere cheese; 4 eggs; 1 cup cream; 1/4 cup milk; salad, to serve

Quiche lorraine

This is the traditional French savoury quiche recipe made with bacon, egg and cream. If you're not a confident pastry cook, you can make this dish using a sheet of frozen shortcrust pastry.

Serves 8

Cook

55M

Ingredients

Pastry

1 1/2 cup plain flour

125 gram chilled, chopped butter

1 egg yolk

1 tablespoon iced water

1 tablespoon olive oil

20 gram butter

2 sliced onions

5 rindless bacon rashers, sliced

3/4 cup grated gruyere cheese

4 eggs

1 cup cream

1/4 cup milk

salad, to serve

Method

1.Preheat oven to hot, 200°C. Preheat an oven tray. Lightly grease a 23cm round, loose-bottomed quiche pan.

2.PASTRY: 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 pastry out between 2 sheets of baking paper until 4mm thick. Ease into pan. Chill 15 minutes. Trim edges. Place on hot tray.

4.Bake blind for 10 minutes. Remove paper and weights. Bake a further 5 minutes or until pastry is lightly golden. Cool. Reduce oven to moderate, 180°C.

5.Meanwhile, heat oil and butter together in a large frying pan on high. Saute onion for 3-4 minutes, until beginning to caramelise. Add bacon and cook, stirring, for 4-5 minutes. Scatter over pastry base with cheese. In a large jug, whisk eggs, cream and milk together. Season to taste and pour over filling.

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

Woman's Weekly Food