A classic recipe, great for any meal Quiche Lorraine is a great centerpiece for brunch. Cheese, bacon and eggs, in a pie. How can you go wrong?
- 1 1/3 cups all-purpose four, plus extra for dusting
- 8 tbsp butter, cubed
- 1 large egg yolk
- 7 oz thick-cut bacon, cut into 1/4-1/2 inch slices
- 1/2 onion finely chopped
- 3 oz Gruyere cheese, grated
- 4 large eggs, lightly bacon
- 2/3 cup heavy cream
- 2/3 cup milk
- freshly ground black pepper
1. To make the pastry, place the flour and butter in a large bowl and rub with your fingertips until the mixture resembles fine crumbs. Add the yolk and 3-4 tbsp chilled water, and mix to make a smooth dough. Turn out on a floured surface and knead briefly. Wrap in plastic wrap and chill for 30 minutes. Preheat oven to 375 degrees F.
2. On a lightly floured surface, roll out the pastry and line the dish, pressing the dough to the sides. Prick the base of the pastry with a fork and line with parchment paper and baking beans. Bake blind for 12 minutes, then remove the paper and beans and bake for another 10 minutes, or until lightly golden.
3. Meanwhile, heat a large frying pan and dry-fry the bacon for 3-4 minutes or until crispy. Add the onion, cook for another 2-3 minutes, then spread the onions and bacon over the pastry crust. Add the cheese. Whisk together the eggs, cream, milk, and black pepper.
4. Put the pastry crust on the rack in the oven and pour the egg mixture into the crust. Close the oven door and bake for 25-30 minutes, until golden and just set. Allow to set, then slice and serve the quiche while still piping hot.