A homemade Quiche Lorraine with its custardy filling and crisp savoury pastry is one dish that’s definitely worth having in your repertoire. To make it easier and a little quicker, l use frozen short crust pastry which will still give you a buttery flakiness. If you’d like to take it one notch higher, try my homemade short crust pastry.
If l were a purist, my Quiche Lorraine would follow the long established and time-honoured rules set by the French, and be made with just bacon, cream and eggs.
But l (like many cooks), prefer to mess with history by adding extra ingredients that give a Quiche Lorraine more full- flavoured appeal.
If you are pushed for time, take a short cut by buying frozen short crust pastry. Homemade pastry will always have the edge when it comes to flakiness, but if you have a close look at my photo of the slice of quiche, there’s nothing wrong with the flakiness there. I also have a post that teaches you how to make homemade short crust pastry. I promise, it’s not as daunting as you think (the food processor does all the work 😉).
One slightly annoying thing about short crust pastry is its tendency to shrink during baking. Under pastry instructions l have given you a couple of top tips that l have picked up or experimented with over the years that l find help keep shrinkage to a minimum.
Onion: l can never decide whether onions add a more savoury or sweet flavour to a dish. Let’s say it adds both!
Butter: The French may not approve of my version of Quiche Lorraine, but they will agree that EVERYTHING tastes better when sauteed in butter.
Potato: I add a small, boiled potato and saute it until it’s a little crisp on the edges. My family loves the addition of potato and complain when l don’t add it in, especially after it has soaked up the flavours from the onion and bacon.
Next week l am having a couple of girlfriends over for lunch. Guess what they’re having?
Preparation Time: 30 mins
Cook Time: 60 – 70 mins
Serves: 6 – 8
The Pastry (select one of the follow pastries)
- 2 x sheets of frozen short crust pastry. I use a 22 cm / 8.5″ quiche tin (note 1)
- homemade short crust pastry
- 30 g / 1 oz butter
- 1 medium onion, finely chopped (3/4 cup)
- 150 g / 5 oz streaky bacon, cut into small pieces
- optional: 1 small potato (100 g / 3.5 oz) boiled and cut or broken up into small pieces (note 2)
- 4 eggs (~ 55 g / 2 oz per egg)
- 1 cup thickened / heavy cream
- 1/2 tsp salt
- 1/4 tsp white pepper
Topping / Garnish (note 3)
- 1/2 onion, diced
- 1 1/2 tbsp oil
- Place quiche tin in fridge until required. This helps keep the pastry cool as you roll it onto the tin.
- Preheat oven to 200 C / 400 F.
- Using thawed pastry, cut one sheet in 1/2. Line up full sheet and 1/2 sheet until they are overlapping. Press lightly with fingers to seal together. Alternatively, use my homemade short crust pastry and continue from instruction 4.
- Roll pastry onto a rolling pin.
- Unroll it over the quiche tin.
- Press the pastry into the tin.
- Roll the rolling pin across the top to cut off excess pastry.
- Top Tip #1: Use your thumbs to gently press pastry until it just peeks over the rim. This gives you just a little extra height in case the pastry shrinks during baking.
- Top Tip #2: Place quiche tin in freezer for 10 minutes. This also helps reduce shrinkage.
- Place baking / parchment paper over the pastry. Fill with baking beads. Rice or dried beans also work well if you don’t have beads. The weight helps prevent the pastry puffing up.
- Place in oven and bake for 20 mins. This is called ‘blind baking’.
- Remove from the oven. Reduce oven temperature to 180 C / 350 F.
- Lift the parchment paper with the baking beads. Return tin to oven and bake for a further 10 minutes or until crust is golden.
- Melt butter in medium frypan over moderate heat. Add the chopped onion and bacon. Saute until onion is soft. Add the potato. Cook until potato begins to go a little crispy on edges. Try not to break up potato too much. Set aside to cool.
- Crack eggs into a medium measuring jug. Whisk. Add the remainder of the ingredients. Whisk again. Taste. Adjust seasoning if required.
- Place cooked quiche crust on a large tray. Scatter the filling evenly across the base.
- Pour egg mixture over the top.
- Transfer quiche tin to oven. Bake 25 – 30 minutes or until top is golden and centre is still a little wobbly (note 4).
- Top with golden fried onion. Allow to cool before serving.
- I use a round non stick, fluted quiche tin with a loose base. It has a depth of 3 cm / 1″.
- Wash and place potato (with skin on) in a small saucepan with cold water. Boil. It’s ready when a toothpick can be easily inserted (20 mins). Allow to cool. Peel away skin. Chop or break apart into small chunks.
- The Topping / Garnish. Heat oil in a small frypan over moderate – low heat. Add the chopped onion. Saute until golden. Transfer to baking paper. Set aside until required. PS l sautéed my onion just a tad too long, then ran out of onions to do again 😞
- I wait until my quiche is golden, then l do the wobble test. If wobbly over entire surface, return to the oven. If slightly wobbly in the centre, it’s ready to be taken out. My quiche takes between 25 – 30 minutes to bake. It just depends on your oven.