Lunch

Quiche Lorraine

Name: Quiche Lorraine
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Australian
Ingredients: 1 blind-baked shortcrust quiche crust (23 cm) or thawed shortcrust sheets / prepared pie shell; 15 g (1 tbsp) butter; 1 garlic clove, minced; ½ onion, finely chopped; 200 g bacon, cut into small strips; 4 eggs; 300 ml (1¼ cups) thickened cream; Pinch of salt and pepper; 125 g (1¼ cups) grated Gruyère or tasty cheese

Serves 8 Prep 30 min Cook 40 min Total 1 hr 10 min

Ingredients

1 blind-baked shortcrust quiche crust (23 cm) or thawed shortcrust sheets / prepared pie shell
15 g (1 tbsp) butter
1 garlic clove, minced
½ onion, finely chopped
200 g bacon, cut into small strips
4 eggs
300 ml (1¼ cups) thickened cream
Pinch of salt and pepper
125 g (1¼ cups) grated Gruyère or tasty cheese

Method

Prepare and blind-bake crust per packet or pastry recipe. Heat oven to 200°C (180°C fan).
Cook butter, onion, garlic and bacon until bacon is light golden. Cool on paper towel.
Whisk eggs, cream, salt and pepper.
Scatter bacon mix then cheese in crust. Pour in egg mixture.
Bake 35–40 minutes until golden; centre should still jiggle slightly. Rest 10 minutes before cutting.

Tip: Full-fat cream only or the filling may not set. Reheats brilliantly.

Source: RecipeTin Eats