Quiche Lorraine is always a winner. This popular bacon, cheese and onion quiche is perfect for a light lunch or taking on a picnic.
Here’s a fun piece of quiche-related trivia…. did you know that quiche Lorraine isn’t actually named after some alluring lady named Lorraine? In fact it is named after the German medieval kingdom of Lothringen, which the French later renamed Lorraine. So now that you know “who” Lorraine really is, here’s how to perfect this classic dish.
Makes 1 large quiche
Ingredients:
- 1 1/4 cups plain flour
- 90g butter, chopped
- 2–3 tablespoons iced water
- 3 slices bacon, chopped
- 1 teaspoon oil
- 60g grated gruyère cheese
- 3 eggs, lightly beaten
- 1/2 cup cream
- 1/2 cup milk
- 1/2 teaspoon ground nutmeg
Instructions:
- Sift flour into a large mixing bowl, add the butter. Using fingertips, rub butter into the flour for 2 minutes or until the mixture is fine and crumbly.
- Add almost all the water, mix to a firm dough, adding more water if necessary.
- Turn onto a lightly floured surface, press together until it forms a smooth pastry. Roll the pastry out and line a 23cm tart tin. Cover with plastic wrap and refrigerate for 20 minutes.
- Preheat oven to moderate 180°C.
- Cut a sheet of greaseproof paper large enough to cover the pastry-lined tin. Line the tin with paper or tin foil, spread a layer of dried beans or rice over the paper.
- Bake for 10 minutes, remove from oven and discard the paper and beans/rice. Return to oven for a further 10 minutes or until golden. Cool.
- Heat oil in a frying pan, cook bacon on medium heat until crisp. Drain on paper towels. Spread over pastry; sprinkle with gruyère cheese.
- Combine eggs, cream and milk in a medium bowl. Pour into base, sprinkle with nutmeg. Bake for 30 minutes, until set and golden.
- Serve hot or cold.
