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Quiche Lorraine

Ingredients Quantity
For the Pastry
Plain flour (extra for dusting) 225 g
Butter (cubed) 115 g
Egg 1 piece (50gm)
Salt 1 tsp
For the Filling
Butter 1 tsp
Beef bacon (chopped) 200 g
Onion (finely chopped) 1 piece
Gruyere cheese (grated) 75 g
Large eggs (lightly beaten) 4 pieces (240 gm)
Whipped cream 150 ml
Milk 150 ml
Salt 1 tsp
Fresh ground pepper as required


  1. To make the pastry, you can make the dough by rubbing the butter into the flour and salt with your fingers until crumbly, then add the egg until well combined. Alternatively, place the flour and butter in a food processor and blend until the mixture resembles fine bread crumbs. Add the egg to make a smooth and soft dough. Do not knead, as the pastry will become tough.
  2. Cover the dough in cling film and chill for at least 30 minutes. Pre-heat the oven to 180˚C.
  3. On a lightly floured surface, roll out the pastry dough until even in depth (1/2 centimeter) and line a deep flan tin by pressing the dough into the sides.
  4. Prick the base of the pastry with a fork (docking), line with baking paper and fill with baked beans or any dried pulses or grains. Bake blind for 20 minutes; remove the paper and beans. Once baked set aside. Docking and blind baking with the weight prevents the pastry from puffing.
  5. Meanwhile, heat a large sauté pan, add butter and fry the beef bacon for 1 to 2 minutes. Add the onion, sauté for a further 2 to 3 minutes. Then spread the onions and bacon over the pastry case and add the cheese and black pepper
  6. Whisk together the eggs, cream, milk and salt, and pour into pastry case.
  7. Place the tin on a baking tray and bake at 140˚C for 25 to 30 minutes, or until golden in color and just set. Allow it to cool a little, then slice and serve while still warm.
  8. Do not brown the custard in the oven.

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