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Quiche Lorraine

Serves 1 x 20cm quiche
  • Steps
  • Ingredients


  • Preheat oven to 170C.
  • For the Shortcrust Pastry, place the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs.
  • Add the yolks and 40ml iced water and pulse until a soft dough comes together.
  • Remove the dough from the processor and flatten in a rough disk. Wrap in cling wrap and place into the freezer for 10 minutes.
  • Unwrap and roll out the dough on a lightly floured surface until 3-5mm thick.
  • Carefully lift the dough and drape over a 20cm round pie dish. Press the dough into the dish and trim away the excess.
  • Prick the base with a fork and chill in the freezer for 10 minutes. Bake for 20 minutes then remove from the oven and set aside.
  • For the Bacon and Cheese Filling, place the oil and onion in a medium frypan over low-medium heat. Cook until soft and caramelised, about 15-20 minutes. Remove from the pan and set aside.
  • Place the bacon into the frypan and cook until golden and crispy, about 10 minutes. Remove from the pan and set aside on paper towel.
  • Place the cream, egg yolks, eggs, salt and pepper in a medium bowl and whisk together until smooth.
  • Sprinkle the cheddar cheese over the base of the pastry and fill with the cream mixture. Top with bacon and onion and then crumble the blue cheese over the top.
  • Place the quiche onto a baking tray and place into the oven. Cook until golden on top and custard is set, about 30-35 minutes.
  • Remove from the oven and allow to cool. Slice into 8-10 slices to serve.

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