MD’s Quiche Lorraine
The mother of all quiches, light, airy, savoury & a real treat any time of the year.
Equipment
- 1 Quiche Tin Approx. 23 CM, 20CM Square Pyrex also work fine.
Ingredients
QUICHE CRUST
- 1 Sheet Shortcrust Pastry
BACON FILLING:
- 15 grams Butter
- 1 Clove Garlic Finely Sliced or Minced
- 1/2 Brown Onion Finely chopped (~1/2 cup)
- 100 Grams Bacon Diced, approx 0.5 x 1 cm
EGG MIXTURE
- 5 Extra Large Eggs Free Range
- 300 Ml Cream Full Fat, Heavy, Thickened, Pure, 35% Fat% +
- 1 Pinch Pepper No added Salt – the Bacon & Cheese is enough
CHEESE:
- 125 Grams Cheddar Cheese Cheddar Mozza Parmesan Mix
Option Topping
- 4 Cherry Tomatos Trim 2 opposite sides flat, then thinly slice into 0.5cm slices. 3 or 4 slices per cherry tomato.
Instructions
BACON FILLING:
- Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
- Melt butter in a pan over medium heat. Add onion & cook until softened, add garlic and bacon & cook until bacon is light golden.15 grams Butter, 1 Clove Garlic, 1/2 Brown Onion, 100 Grams Bacon
- Transfer to a paper towel lined bowl and leave to cool.
EGG MIXTURE:
- Place Eggs & Cream in a bowl and whisk to combine, grind in pepper to taste.5 Extra Large Eggs, 300 Ml Cream, 1 Pinch Pepper
ASSEMBLING
- Blind bake Shortcrust Pastry in tin until light golden.1 Sheet Shortcrust Pastry
- Place quiche tin with cooked quiche crust on tray.
- Gentry pour in Egg mixture over the top.
- Scatter in 1/2 the cooled Bacon & Onion filling evenly.
- Scatter cheese evenly across top.125 Grams Cheddar Cheese
- Scatter in the other 1/2 of the cooled Bacon & Onion filling.
Optional Tomato Topping
- Gently lay tomato slices on top of the egg mixture, they should 'float' on top, they will caramelise & dehydrate during baking and add a nice acidity to each bite.4 Cherry Tomatos
BAKING
- Bake for 35 – 40 minutes until the top is golden. The centre should still gently wobble.
- Garnish with Extra Bacon, if using. Rest for 10 minutes before removing from the pan to cut and serve.