Take a look at
the photos that I took 30 minutes after the quiche came out of the oven.
Classic Quiche Lorraine
For the pastry
175g / 6oz plain flour
Pinch caster sugar
100g / 4oz unsalted butter, diced
1 egg, beaten
1 egg, beaten for sealing
For the filling
30g / 1oz butter
1 onion, chopped
175g / 6oz unsmoked streaky bacon, diced
125g / 4oz gruyere cheese, grated
300ml / ½ pint single cream or milk
2 large eggs beaten
Salt & pepper
To make the pastry place the flour, sugar and a pinch of salt in a food processor. Add the butter and pulse until mixture resembles crumbs. Add the beaten egg and pulse again until the mixture just starts to come together. Turn out on to a work surface and knead lightly until mixture in smooth. Wrap in Clingfilm and chill for about 30 minutes if time permits. Roll out and line either 1 x 20-23cm / 8-9inch loose bottomed tart tin or individual tart tins. Prick the bottoms with a fork and chill again.
Heat the oven to 190C / fan 170C / gas 5 and put in a baking sheet in oven to warm up. Line the pastry case with baking parchment and fill with baking beans. Bake blind for 15 minutes, then remove the paper and beans and cook for a further 4 minutes (individual ones only need a 10 minute first cook). Brush all over the inside of the tart case with egg wash and return to the oven for 1 minute to set the egg wash.
To make the filling, melt the butter in a frying pan. Add the onion and bacon and cook gently, stirring occasionally for about 15 minutes or until the onion is golden and the bacon is crisp.
Spoon the onion and bacon into the pastry case, then sprinkle over the cheese. Mix the cream or milk and eggs in a jug, season with salt and pepper and pour into the pastry case. Bake for 25-30 minutes until the filling is golden and set. Serve warm or cold.
To get ahead: The quiche can be made up to a day ahead.
To freeze: The quiche can be frozen for up to 1 month ahead.