Such a good recipe to have up your sleeve for weekend lunches or to take on a family picnic! This is a special version of the traditional Quiche Lorraine, I hope you enjoy it.

All the classic flavours of a quiche combined into a lovely simple homemade pastry – so easy – but don’t worry you can buy store bought if you like! Below I will share with you both the technique for creating the pastry from just 4 ingredients and how I layer my quiches to ensure all the goodness is in every bite!

This is such a delicious creamy quiche, made from scratch, I hope you enjoy this version

So I wanted to share a special dish where these fresh eggs can shine and what better way than a quiche! This quiche is a little bit luxury as it has a few extra steps to ensure a lovely creamy filling on a crisp light base. But it really is easy, just allow some time for the chilling, par-cooking and cooking parts! 

I have par baked the base for this recipe, using the blind baking technique, for those of you who have not done this before it is super simple, you do not need any fancy ingredients just some tin foil and rice will do the trick. Although you can buy beads, lentils or weights as well. 

The crust is a lovely simple recipe, only 4 ingredients of flour, cold butter, ice cold water and apple cider vinegar. The last ingredient giving it some extra crunch and taste. You will need a food processor to make this pastry, so if you do not have one then feel free to use a ready made short pastry.

When preparing the pastry there are a few steps, but it is worth it if you have the time and would like to try! Everything is so simple, I will give step by step instructions below. You will want to allow an hour before you can begin to bake, this allows time to prepare the pastry, which only takes a few minutes, chill the dough for 30 minutes, roll and shape the pastry into the pie dish, chill for a further 20 minutes.

Then you are ready to bake, for this I used tin foil and half fill the pie shell with rice as that is what I had on hand. In a hot oven you will bake it for 12 minutes, then reduce the heat to cook the quiche filling for a further 40-50 minutes. Well worth the wait!

The filling is a lovely mix of simple ingredients, you will need to prepare while the base cooks. Simply brown some bacon, then in the same pan sweat some leeks and onion until translucent.

Then mix together your free range eggs, cream and milk mixture and layer the filling as I suggest below. This way the ingredients are fully spread throughout the quiche! I love to layer ingredients in these sorts of recipes such as I did here in these Mini Crustless Quiches

So onto the recipe for Quiche Lorraine, I hope you enjoy it, a good tip is quiche is best served warm but not hot. So allow it to cool right down before serving, up to an hour. 

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Quiche Lorraine

Yield: 12

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

A delicious creamy quiche with bacon, leak and onion in a lovely crisp pastry base. You will love it!

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Ingredients

Base

• 1 1/4 Cups Plain White Flour, 185 grams
• 115 grams Butter, cold, cubed
• 3 1/2 Tablespoons Ice Cold Water, 52mls
• 1/2 Tablespoon Apple Cider Vinegar, 7.5mls
• 1/4 teaspoon Salt

Filling

• 8 Bacon Rashers, diced 2cm
• 1/2 Cup Leaks, white and light parts only, finely sliced, 45 grams
• 1/2 Cup Onion, finely diced, 75 grams
• 3 Eggs, medium
• 2 Egg Yolks, medium
• 1 Cup Cream, 250 mls
• 3/4 Cup Milk, 188 mls
• 1 1/2 Cups Cheese, Grated, strong such as Tasty or Gruyere, 150 grams
• 1/2 teaspoon Thyme, dried or 1 teaspoon fresh
• Salt & Pepper to season

Instructions

1. To prepare the base you will need a food processor
2. Add the flour and the cubed cold butter to the food processor and pulse 10 times
3. Combine the ice cold water and the cider vinegar and add half to the flour mixture and pulse 5 times, then add the remaining water mixture and pulse until the pastry begins to come together.
4. Stop and turn out onto a wooden board.
5. Bring the pastry together and create a large ball, add this to some plastic wrap and form a flat round disk.
6. Chill the dough for 30 minutes
7. Preheat the oven to 225°C
8. Use a deep pie dish
9. On a floured surface with a floured rolling pin roll the dough to the correct size to fit the base and sides of the pie dish, nice and thin.
10. Using the rolling pin transfer the dough to the pie dish and gently press into place. Trim the edge to just above the top of the dish and pinch the edges or use a fork to create a nice finish.
11. Add tin foil to the pie dish in the shape of the pastry and then add rice evenly until half way full.
12. Bake for 12 minutes, then remove from the oven and reduce the heat to 165°C
13. Once cool, carefully remove the tin foil and rice and set aside.
14. Cut the bacon into 2 cm pieces, finely dice the onion, then cut a 45g piece of leek, cut this in half lengthways then finely slice the leek, rinse the leek pieces well in a colander to remove any grit or dirt.
15. In a saucepan, add olive oil and cook the diced bacon until brown and just starting to go crispy
16. Remove the bacon once cooked and set aside on a paper towel, and remove half of the remaining oil from the pan, discard safely.
17. Add the diced onion and leek and cook until it begins to soften and become translucent. Remove from the pan and set aside
18. In a large bowl add the eggs, egg yolks, cream, milk, thyme and season with salt & pepper, whisk together well
19. Add half the bacon, onion and leek mixture and cheese to the bottom of the pie crust
20. Carefully pour over the egg mixture evenly over the pie crust
21. Sprinkle over this the remaining bacon, onion and leek and cheese, then bake for 40-50 minutes at 165°C
22. You can test if the quiche is done by jiggling it, it should have a little jiggle without being too soft in the middle. Your quiche should be looking set right the way through and beginning to go golden brown
23. Remove from the oven and allow to cool and set for 45 minutes before serving, quiche is best served warm not hot so it holds its shape.
24. You can store in the fridge for a day or so and reheat or eat cold.
25. Enjoy!

Notes

Top Tips!

Use a Food Processor

Make sure the Butter and Water is Cold

You will need to allow time to chill the dough twice and blind bake

Use a deep pie dish as this makes a lot of filling

Serve Quiche warm, not hot to allow to set for 45 minutes

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 555Total Fat: 42gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 226mgSodium: 773mgCarbohydrates: 22gFiber: 1gSugar: 3gProtein: 23g

JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.

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Happy Cooking!

Anna