1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Quiche Lorraine

  • 0:45 Prep
  • 1:05 Cook
  • 6 Servings


  • 2 sheets frozen shortcrust pastry, partially thawed
  • 2 teaspoons olive oil
  • 5 middle bacon rashers, rind removed, finely chopped
  • 1 large brown onion, finely chopped
  • 300ml thickened cream
  • 4 eggs
  • 3/4 cup grated cheddar cheese


  • 1
    Preheat oven to 200ºC/180ºC fan-forced. Lightly grease a 3.5cm-deep, 24cm (base), loose-based fluted flan tin. Use pastry to line base and side of tin, trimming to fit. Refrigerate for 20 minutes or until firm.
  • 2
    Meanwhile, heat oil in a large frying pan over medium heat. Add bacon. Cook, stirring, for 4 to 5 minutes or until golden and crisp. Add onion. Cook, stirring, for 3 minutes or until onion has softened. Transfer mixture to a bowl. Set aside for 10 minutes to cool.
  • 3
    Place tin on a baking tray. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for 5 minutes or until light golden.
  • 4
    Spoon bacon mixture into pastry case. Whisk cream and eggs together in a bowl. Pour over bacon mixture. Sprinkle with cheese. Season with salt and pepper. Bake for 35 to 40 minutes or until set. Stand for 5 minutes. Serve.

Source: taste.com.au


Please enter your comment!
Please enter your name here