Week 21: Quiche Lorraine

I think I have found my go-to quiche tart dough recipe! This made a rich, flaky tart which was a great accompaniment to the bacon and cream filling. The trick is to put the cubed butter into the freezer for about 15 minutes before rubbing it into the flour. That way, you can ensure that the butter will not melt in your hands. In fact, it can be a rather relaxing activity.

For this quiche, I used the following filling:

Makes a 9 inch quiche


185g bacon

1 large onion

2 large eggs

1 ½ cup heavy cream

Salt and pepper for seasoning


1) Roll out tart dough and lined a quiche tin with removable bottom. Poke through the bottom of the tart with a fork. Leave in the freezer until set, at least 30 minutes.

2) Preheat oven at 200C. Cover tart dough with parchment paper and weigh down with beans or rice.

3) Bake tart dough for around 15 to 20 minutes until set around the edges. Remove parchment paper and bake for a further 15 to 20 minutes until the tart dough turned a golden colour.

4) At the same time, pan fry the bacon. Once the bacon is cooked, add the cut onions and let it caramelised in bacon fat.

5) Beat the eggs, and before adding to the cream mixture, use it to coat the cooked tart dough.

6) Add the cream to the beaten eggs, and season generously with salt and pepper. Make sure seasoning is well mixed.

7) Sprinkle bacon and onions even on the tart dough, then move it into the oven, then, slowly pour the egg and cream mixture.

8) Bake until puff and golden brown, around 30 minutes.

This turned out to be a really good quiche recipe. I look forward to make this with different fillings.


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