Quiche lorraine (named after the Lorraine region of France) is a popular dish which is delicious eaten hot or cold. Quiche is a savoury open tart consisting of a pastry crust filled with eggs, milk or cream, and cheese and bacon
For the pastry
200 g plain flour
100 g butter
1 pinch salt
For the filling
175 g bacon cubed
100 g chopped onions
2 whole eggs
2 egg yolks
250 ml double cream
1 tbsp chopped parsley
50 g grated cheese
50 g grated gruyère cheese
For the pastry:
Place flour, butter and a pinch of salt into a food processor and pulse, add the beaten egg as needed until it all comes together. Remove and wrap in cling film. Place into the fridge to rest for at least half an hour.
Preheat the oven to 180C / Gas 4
Line a 20cm / 8in tart tin with the pastry and cover the base with baking parchment. Fill with baking beans and bake blind for 10-15 minutes. Remove the beans and parchment for the last five minutes of baking.
For the filling:
In a frying pan cook the bacon for 5-6 minutes in a little oil until crisp. Remove and drain on kitchen paper. Sweat the onions gently in the same oil for a further ten minutes until softened.
In a bowl whisk the two whole eggs and two egg yolks, add the cream, parsley, cheeses and bacon and onions. Mix well and season with salt and pepper. Pour the filling into the pastry base and return to the oven to bake for 30 – 40 minutes until the centre has set. Serve warm.
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