Quiche Lorraine
Total Time
1 hour and 45 minutes
Prep Time
30 minutes
Cook Time
1 hour and 15 minutes
Rating
4.99 out of 5 stars
(74)
Ingredients
8 servings
- 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
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Preparation
Step 1
Quiche Crust:
Step 2
Frozen shortcrust pastry or homemade quiche crust - prepare and bake the crust per Quiche Crust recipe (23cm / 9" quiche tin).
Step 3
Prepared pie shell - bake per packet directions.
Step 4
Bacon Filling:
Step 5
Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
Step 6
Melt butter in a skillet over medium high heat. Add onion, garlic and bacon. Cook until bacon is light golden.
Step 7
Transfer to a paper towel lined bowl and leave to cool.
Step 8
Egg Mixture:
Step 9
Place ingredients in a bowl and whisk to combine.
Step 10
Assembling and Baking:
Step 11
Place quiche tin with cooked quiche crust on tray. Scatter cooled Bacon Filling evenly across base of cooked quiche crust.
Step 12
Scatter cheese evenly across top.
Step 13
Carefully pour Egg mixture over the top. Push some of the cheese/bacon below the surface.
Step 14
Bake for 35 - 40 minutes until the top is golden. The centre should still jiggly.
Step 15
Garnish with Extra Bacon, if using. Rest for 10 minutes before removing from the pan to cut and serve.
Step 16
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