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 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.
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
- 2 x sheets of frozen short crust pastry. I use a 22 cm / 8.5″ quiche tin (note 1)
- 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.
- 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.