The Recipe Of The Month : 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.
1 1/2 cupsplain flour
125 g chilled, chopped butter
1 egg yolk
1 tb spiced water
1 tbsp olive oil
20 g butter
2 sliced onions
5 rindless bacon rashers, sliced
3/4 cupgrated gruyere cheese
salad, to serve
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.
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.
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.