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.
Quiche LorraineWoman's Day




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


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.


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


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.


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.


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

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