Week 151: Quiche Lorraine

You can’t really go wrong with the classics, and nothing says classics like the quiche Lorraine. I always said I will not bake for the next potluck, but somehow I always do. And sometimes, more than one, or two, items!

Since I figured I’ll be in over my head with our Christmas Eve dinner this year, I decided to stick with stuff I am confident in. Hence, this quiche and another brioche couronne (not properly photographed, unfortunately).

Despite the hectic schedule, I was surprised I managed to serve up the dishes last weekend, with a few hours to spare too! Must have been the spirit of Christmas.

Makes one 7-inch deep tart

For the tart crust (recipe from here)

220g all-purpose flour, sifted

113g unsalted butter, chilled, cut into 1/2-inch cubes

1/2 tsp salt

1 tbsp ice-cold water

1 egg yolk

1 tbsp lemon juice

1) Add the flour, cubed butter and salt into the bowl of a food processor and process the mixture until the butter chunks are the size of peas.

2) Add the cold water, egg yolk and lemon juice and process until the dough has just come together.

3) Turn the dough out onto a layer of cling wrap, press it into a disc and refrigerate for at least one hour.

4) Roll the rested tart dough between 2 pieces of parchment until the dough is roughly 4mm thick. Transfer the dough onto the tart tin, and press the dough onto the tin, ensuring it is pressed into every corner.

5) Preheat the convection oven to 190C while allowing the tart dough to chill in the freezer.

6) Blind bake the tart for 15 mins. Then, removing the parchment or aluminium foil and bake for another 5 to 10 mins until the tart has browned slightly.

For the filling

Olive oil

2 large yellow onions

200g bacon

2 large eggs

Heavy cream that measures twice the weight of the eggs

Salt and pepper to taste

Grated Parmigiana Reggiano

1) Cut the onions into thin strips, and cook with a little olive oil until caramelised. Remove from heat and sprinkle evenly on the baker tart crust.

2) Cut bacon into small cubes and pan fry until just cooked. Sprinkle this atop the caramelised onions.

3) Preheat convection oven at 180C.

4) Beat the eggs and heavy cream and add salt and pepper to taste. Pour the egg mixture halfway into the tart crust. Transfer tart into preheated oven and fill the tart with egg mixture until just below the edge of the crust. Sprinkle the grated Parmiggiana Reggiano.

5) Bake in preheated oven for 40 mins.

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