Possibly the most famous quiche in France, this quiche takes its name from the region of Lorraine in the NE of the country.
- 2 sheets ready rolled shortcrust pastry
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 4 rashers bacon, rind removed, finely chopped
- 1 cup grated tasty cheese
- 3 eggs
- 300ml cream
- 1/2 cup milk
Preheat oven to 180°C.
Lightly grease a 23cm quiche dish with butter and line with pastry. Trim excess. Line pastry with baking paper. Half-fill with rice or baking beans. Bake for 10 minutes. Remove paper and beans and bake for another 10 minutes
Heat a nob of butter in a frying pan over medium-high heat. Add onion and bacon. Cook until the onion has started to soften. Remove from the frying pan and drain on paper towels and allow to cool. Spread the bacon / onion mixture over the pastry.
In a jug whisk the egg, cream and milk together then add the cheese and seasoning. Pour over the egg mixture over the bacon.
Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.