Quiche Lorraine
Ingredients
Method
Preheat the oven to 200°C or 180°C (fan-forced).
Press the pastry into the edges of the quiche pan, making adjustments if needed to cover any gaps (in case the pastry doesn't quite reach the top of the rim). Roll the rolling pin across the top to trim off any excess pastry. Refrigerate for 20 minutes or until firm.
Melt butter in a frying pan over medium-high heat. The the pan add onion, garlic, and bacon, cooking until the bacon is nicely golden. Transfer to a bowl lined with paper towels and let it cool.
Combine egg, grated cheese, salt, and pepper in a bowl and whisk together.
Place the quiche tin on a tray. Evenly distribute the cooled Bacon Filling across the base of the pre-cooked quiche crust.
Spread the cheese evenly over the top of the bacon in the tin.
Gently pour the egg mixture over the surface, ensuring some cheese and bacon are submerged. Bake for 35-40 minutes until the top turns golden.
Top with additional bacon for garnish. Allow it to rest for 10 minutes before removing from the tin, ready to be sliced and served.
Ingredients
Directions
Preheat the oven to 200°C or 180°C (fan-forced).
Press the pastry into the edges of the quiche pan, making adjustments if needed to cover any gaps (in case the pastry doesn't quite reach the top of the rim). Roll the rolling pin across the top to trim off any excess pastry. Refrigerate for 20 minutes or until firm.
Melt butter in a frying pan over medium-high heat. The the pan add onion, garlic, and bacon, cooking until the bacon is nicely golden. Transfer to a bowl lined with paper towels and let it cool.
Combine egg, grated cheese, salt, and pepper in a bowl and whisk together.
Place the quiche tin on a tray. Evenly distribute the cooled Bacon Filling across the base of the pre-cooked quiche crust.
Spread the cheese evenly over the top of the bacon in the tin.
Gently pour the egg mixture over the surface, ensuring some cheese and bacon are submerged. Bake for 35-40 minutes until the top turns golden.
Top with additional bacon for garnish. Allow it to rest for 10 minutes before removing from the tin, ready to be sliced and served.