Traditional quiche Lorraine with the addition of onion and Emmental cheese combined with Comté cheese takes this recipe to the next level. Make sure to blind bake the crust before adding the filling so that the base stays crisp and dry. This tastes amazing straight out of the oven with a side of fresh salad.
Traditional quiche Lorraine with the addition of onion and Emmental cheese combined with Comté cheese takes this recipe to the next level. Make sure to blind bake the crust before adding the filling so that the base stays crisp and dry. This tastes amazing straight out of the oven with a side of fresh salad.
Yields6 Servings Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
For the pastry 160 g plain flour 115 g unsalted butter ½ tsp salt 4 tbsp ice cold waterFor the filling 200 g bacon, rinds removed and cut into 1 inch pieces 2 medium shallots 4 eggs ½ cup milk ½ cup heavy cream pinch of salt pinch of pepper pinch of ground nutmeg ½ cup Comté cheese, grated ½ cup Emmental cheese, grated
11. In a large bowl place the flour and salt and combine together. Gently crumble the butter into the flour with your hands until it resembles fine breadcrumbs . Add in the water, bring together in circular motions until a ball forms.
2. Roll out your dough and place in a 9 inch greased baking tin. Leave in the fridge for at least 30 minutes to set.
3.Meanwhile preheat the oven to 180C. Prick the pastry base all over with a fork to prevent air bubbles from forming. Line the base with a sheet of baking parchment and weigh down the pastry with some baking beans. Blind bake your pastry for 15 minutes in the oven then remove the beans and parchment paper and bake for a further 5 minutes until the base is golden brown.
4. In a pan over medium heat sauté the bacon strips for 10 minutes then transfer to a plate. Leave the bacon fat in the pan.
5. Chop the shallots and place in the pan, sauté for 7-8 minutes until golden brown.
6. Meanwhile in a large bowl whisk the together the eggs, milk, cream, ground nutmeg, salt and pepper.
7. Place just half the grated cheese, bacon and shallots on the base of the pastry crust. Add the liquid mixture gently over then finally add the rest of the bacon, shallots and cheese on top. Cook at 180C in a preheated oven for 30-35 minutes or until golden brown and just set.
1. In a large bowl place the flour and salt and combine together. Gently crumble the butter into the flour with your hands until it resembles fine breadcrumbs . Add in the water, bring together in circular motions until a ball forms.
2. Roll out your dough and place in a 9 inch greased baking tin. Leave in the fridge for at least 30 minutes to set.
3.Meanwhile preheat the oven to 180C. Prick the pastry base all over with a fork to prevent air bubbles from forming. Line the base with a sheet of baking parchment and weigh down the pastry with some baking beans. Blind bake your pastry for 15 minutes in the oven then remove the beans and parchment paper and bake for a further 5 minutes until the base is golden brown.
4. In a pan over medium heat sauté the bacon strips for 10 minutes then transfer to a plate. Leave the bacon fat in the pan.
5. Chop the shallots and place in the pan, sauté for 7-8 minutes until golden brown.
6. Meanwhile in a large bowl whisk the together the eggs, milk, cream, ground nutmeg, salt and pepper.
7. Place just half the grated cheese, bacon and shallots on the base of the pastry crust. Add the liquid mixture gently over then finally add the rest of the bacon, shallots and cheese on top. Cook at 180C in a preheated oven for 30-35 minutes or until golden brown and just set.
Ingredients
Directions
1. In a large bowl place the flour and salt and combine together. Gently crumble the butter into the flour with your hands until it resembles fine breadcrumbs . Add in the water, bring together in circular motions until a ball forms.
2. Roll out your dough and place in a 9 inch greased baking tin. Leave in the fridge for at least 30 minutes to set.
3.Meanwhile preheat the oven to 180C. Prick the pastry base all over with a fork to prevent air bubbles from forming. Line the base with a sheet of baking parchment and weigh down the pastry with some baking beans. Blind bake your pastry for 15 minutes in the oven then remove the beans and parchment paper and bake for a further 5 minutes until the base is golden brown.
4. In a pan over medium heat sauté the bacon strips for 10 minutes then transfer to a plate. Leave the bacon fat in the pan.
5. Chop the shallots and place in the pan, sauté for 7-8 minutes until golden brown.
6. Meanwhile in a large bowl whisk the together the eggs, milk, cream, ground nutmeg, salt and pepper.
7. Place just half the grated cheese, bacon and shallots on the base of the pastry crust. Add the liquid mixture gently over then finally add the rest of the bacon, shallots and cheese on top. Cook at 180C in a preheated oven for 30-35 minutes or until golden brown and just set.