Serves 6
1 tipCheesy Quiche Lorraine
Method
Dough
- 1In a food processor, combine the flour, butter, sugar, and salt. Pulse until the mixture resembles fine sand.
- 2Gradually add the water and pulse until the dough just comes together.
- 3Turn the dough out onto a well-floured surface and gently knead, adding more flour as needed, until smooth and cohesive.
- 4Shape the dough into a disk, wrap it tightly in cling film, and refrigerate for at least 1 hour or overnight.
- 5Once chilled, roll the dough out to about 3mm thick and use it to line a 24cm tart pan. Gently press the dough into the edges, and put in the fridge until ready to use.
Filling & Baking
- 1Preheat the oven to 160°C fan-forced (180°C conventional).
- 2Melt the butter in a pan over medium heat. Add the onion and bacon, and sauté until golden and fragrant.
- 3While thats cooking, in a bowl, whisk together the eggs, cream, milk, salt, and pepper until smooth.
- 4Remove from the heat and evenly spread the bacon and onion over the tart base and then sprinkle with cheese.
- 5Pour the mixture into the tart shell (its ok if you don’t use it all) and bake for 50 minutes, or until golden and set.
- 6Pull it out the oven and allow to cool slightly before slicing and serving.
...And that's it, enjoy!
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Ingredients
Dough
250 g plain flour
125 g cold butter, cubed
1 tsp sugar
1 pinch salt
75 ml cold water
Filling
50 g butter
500 g bacon, chopped
500 g onion (finely chopped, approximately 4-5 onions)
150 g grated cheese
3 eggs
300 g sour cream (I recommend 36% fat)
150 ml milk
1 pinch salt
1 pinch pepper
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For the best results, make the dough the day before to let it rest overnight. Let it cool slightly before slicing.
For the best results, make the dough the day before to let it rest overnight. Let it cool slightly before slicing.
