Recipe Classic quiche Lorraine : Easy, Special and Delicious

Recipe Classic quiche Lorraine : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Classic quiche Lorraine. This Recipe Classic quiche Lorraine : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Classic quiche Lorraine was necessary 1h, cook 50m and serving 6. Attention: allergies Contains egg.. Without having to wait long, let's just check the Recipe Classic quiche Lorraine

Made with a buttery shortcrust pastry base and creamy bacon filling, this classic quiche Lorraine is sure to please a crowd.

11 Ingredients

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  20g butter
  
  
  


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  1 brown onion, finely chopped
  
  
  


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  4 bacon rashers, excess fat trimmed, finely chopped
  
  
  


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  4 Coles Australian Free Range Eggs, lightly whisked
  
  
  


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  3/4 cup (185ml) thickened cream
  
  
  


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  1/3 cup (80ml) milk
  
  
  


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  1/2 cup (60g) finely grated gruyère
  
  
  



• Shortcrust pastry



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  1 1/2 cups (225g) plain flour
  
  
  


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  125g butter, chopped
  
  
  


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  2 Coles Australian Free Range Egg yolks
  
  
  


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  2 tsp chilled water
  
  
  


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  Select all ingredients
  
  
  

5 Method Steps

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  Step 1
  
  
  
  
  To make shortcrust pastry, place flour and butter in a food processor. Process until fine crumbs form. Add egg yolks and water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Wrap in plastic wrap. Place in fridge for 30 mins to rest.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 200C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 23cm fluted tart tin, with removable base, with the pastry. Use a sharp knife to trim excess. Place in fridge for 15 mins to rest.
  
  
  


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  Step 3
  
  
  
  
  Line pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove paper and weights or rice. Bake for 8-10 mins or until light golden. Remove from oven. Reduce oven to 160C.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, melt butter in a medium frying pan over low heat. Cook onion, stirring, for 8-10 mins or until onion is very soft and translucent. Add bacon and cook, stirring, for 5 mins or until lightly golden. Set aside to cool slightly.
  
  
  


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  Step 5
  
  
  
  
  Whisk the egg, cream and milk in a jug. Season. Arrange the onion mixture and gruyère over the pastry case. Pour over the egg mixture. Bake for 25-30 mins or until just set.
  
  
  

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