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Classic Quiche Lorraine

INGREDIENTS
20g butter
1 brown onion, finely chopped
4 bacon rashers, excess fat trimmed, finely chopped
4 Free Range Eggs, lightly whisked
3/4 cup (185ml) thickened cream
1/3 cup (80ml) milk
1/2 cup (60g) finely grated gruyère
2 – 3 cloves Barbismoked™ Cheese and Chive smoked garlic – crushed

SHORTCRUST PASTRY
1 1/2 cups (225g) plain flour
125g butter, chopped
2 Free Range Egg yolks
2 teaspoons chilled water


METHOD
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.
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.
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.
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. Add garlic and stir for another minute.  Set aside to cool slightly.
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.


Acknowledgements

Based on a recipe featured on http://www.taste.com.au