Quiche Lorraine
Recipe VIDEO above. A classic Quiche Lorraine with a gorgeous smooth filling loaded with bacon. Make this with my EASY shortcrust quiche pastry or use store bought. Quiche is a brilliant make ahead because it's one of those things that truly reheats well without compromise - see notes.
- Prep time
- 30 min
- Cook time
- 1 hr 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 homemade quiche crust ((shortcrust pastry))
- 2 sheets shortcrust (, thawed)
- 1 prepared pie shell (, fridge or frozen)
- 1 tbsp / 15g butter
- 1 garlic clove (, minced)
- 1/2 onion, finely chopped ((~1/2 cup))
- 200 g / 6.5 oz bacon, cut into small strips (1.5 x 0.5cm / 2/3" x 1/5")
- 4 eggs (~55- 65g / 2 oz each)
- 1 1/4 cups (300ml) heavy cream (thickened cream) (Note 1)
- Pinch of salt & pepper
- 1 1/4 cups (125g) grated gruyere cheese (or tasty, cheddar, monterey jack)
- 50g / 2 oz bacon, chopped and cooked until golden
Instructions
- 1
Frozen shortcrust pastry or homemade quiche crust - prepare and bake the crust per Quiche Crust recipe (23cm / 9" quiche tin).
- 2
Prepared pie shell - bake per packet directions.
- 3
Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
- 4
Melt butter in a skillet over medium high heat. Add onion, garlic and bacon. Cook until bacon is light golden.
- 5
Transfer to a paper towel lined bowl and leave to cool.
- 6
Place ingredients in a bowl and whisk to combine.
- 7
Place quiche tin with cooked quiche crust on tray. Scatter cooled Bacon Filling evenly across base of cooked quiche crust.
- 8
Scatter cheese evenly across top.
- 9
Carefully pour Egg mixture over the top. Push some of the cheese/bacon below the surface.
- 10
Bake for 35 - 40 minutes until the top is golden. The centre should still jiggly.
- 11
Garnish with Extra Bacon, if using. Rest for 10 minutes before removing from the pan to cut and serve.