My Quiche Loraine is so tasty, filled with cheese and bacon you will love it. This quiche is pretty easy to make and bake, but not that healthy so all in moderation please.
Tastes great hot or cold, I prefer mine with mashed potato and peas.
Look for the links near the bottom of the page for more.
My Quiche Loraine
For the filling.
- 50 grams grated strong cheddar cheese.
- 75 grams grated mozzarella.
- 250ml Double cream.
- 50ml Whole milk.
- 3 Large eggs.
- 1 white medium onion chopped.
- 180g. Smoked bacon chopped (most fat cut out).
- 1/4 tsp. Ground black pepper.
- 1/4 tsp. Salt.
For the pastry.
- 200g. All purpose flour.
- 100g. butter (Cubed at room temperature).
- 1/2tsp. Sugar (Optional).
- 1/4 tsp. Salt.
- 3 -4 Tbsp. Cold water.
Prepare the pastry for My Quiche Loraine.
In a large bowl mix the flour, and sugar.
Add your cubes of butter then, using your hands mix the butter and flour together getting rid of any lumps of butter so it resembles bread crumbs. Put in 3 tablespoons of cold water to the mix and bring together to form a ball. Wrap this ball of pastry in some cling wrap and then place in the fridge for 30 minutes to cool it down so to be able to work it better.
Take the pastry out of the fridge and unwrap. On a floured surface roll out the pastry to line your flan tin 25cm is good. You’ll find it easier to use a loose bottomed pan tin fluted.
Once rolled out line in your tin, prick the base to help prevent air pockets forming under the pastry. Lay some baking parchment over the pastry and weight it down with some baking balls/beans.
In your preheated open at 220c bake the pastry middle shelf for 10 minutes. After this time, take out of the oven and remove the parchment with the balls/beans and place back in the oven for a further 10 minutes, once baked take out and put to one side.
Reduce the temperature of the oven to 180c.
Sauté the chopped bacon in a pan until crispy and then remove leaving any juices in the pan. Placing the bacon evenly into the pastry case, now cook the chopped onion in the same pan for 5 minutes or until a golden colour. Then place the onion in the case on top of the bacon evenly.
Now take the cheese and evenly spread over the top of the bacon and onion.
Take a bowl and add in the eggs, cream, milk, salt and pepper, mix together then pour this gently into the pastry case over the bacon, onion and cheese.
Now put the pastry case in the oven, which should be down to 180c, for 25-30 minutes until golden brown.
Take out and allow to cool before removing from the flan case and cutting, lovely warm or cold.
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