Classic Quiche Lorraine
The most versatile quiche for brekkie, brunch, lunch or dinner.
- Makes : 8 |
- Difficulty: easy
- Prep Time : 60 mins |
- Cook Time : 45 mins
220 g flour
1 Tbsp (15 ml) sugar
½ tsp (2,5 ml) salt
133 g cold butter, cubed
pinch cayenne pepper
½ tsp mixed chives and parsley, chopped
80 g butter
350 g bacon, diced
1 tsp (5 ml) chopped thyme
salt and pepper
250-350 g Emmental and Gruyere cheese, grated and mixed
1 C (250 ml) eggs (about 4-5 but measure out as this may differ depending on the size of the eggs)
1 C (250 ml) cream
pinch of nutmeg
pinch of salt
pinch white pepper
Preheat the oven to 180 ºC and grease a tart tin or pie dish (one large 32 cm diameter or two smaller ones).
Mix the dry ingredients together and then add to a food processor. Add the butter and eggs and mix to form a dough.
Lightly dust a surface, then, once a dough has formed, remove from the food processor and roll evenly to about 3 mm thick.
Gently lift the pastry and line the greased tart mould/pie dish. Gently press in but allow the pastry to hang over the sides.
Prick the base and then blind bake for 10-15 minutes. Remove from the oven and allow to cool slightly and then trim off the excess pastry. Lower the oven temperature to 170 ºC.
Add the butter to a frying pan over medium heat. Sauté the onions for 5-8 minutes, without colouring, until soft. Add the bacon and cook. Add the thyme and season with salt and pepper; mix to combine. Remove the pan from the heat and set aside.
Add all the ingredients to a bowl or jug and blend with a stick blender to form a smooth batter.
Scatter the cheese into the cooked base that has cooled. Top with the bacon and onion mix. Pour over the custard batter.
Bake in the oven for 40-45 minutes at 170 ºC until the custard is just set. The internal temperature of the tart should be about 160 ºC. Allow the tart to rest for at least 45 minutes or overnight if you have the time.
Slice and serve with a fresh side salad.