Quiche Lorraine

INGREDIENTS
Pastry
1 ¾ cups plain flour
155g butter
1 egg yolk
2 tsp lemon juice, approx.

Filling
1 onion, finely chopped
3 bacon rashers, chopped
3 eggs
300ml cream
½ cup milk
¾ cup grated tasty cheese

METHOD
Pastry
Sift flour into bowl, rub in butter.
Add egg yolk and enough lemon juice to make ingredients cling together.
Knead gently on lightly floured surface until smooth.
Cover, refrigerate for 30 minutes.
Roll pastry between two sheets of baking paper, large enough to line a deep 23cm flan tin.
Lift pastry into flan tin, gently ease pastry into side of tin, trim edges of pastry neatly.
Cover pastry with baking paper, fill the cavity with dried beans or rice.
Bake in a moderately hot oven for 10 minutes.
Remove paper and beans/rice carefully.
Bake for a further 10 minutes or until golden brown.
Cool to room temperature before filling.

Filling
Preheat oven to 180°C.
Cook onion and bacon in frying pan until onion is soft.
Drain away excess fat, cool before spreading into pastry case.
Beat eggs in a bowl with whisk.
Add cream, milk and cheese, and whisk until just combined.
Pour into pastry case.
Bake for about 35 minutes or until filling is set and brown.
Stand quiche 5 minutes before removing from tin.

SERVINGS
8

COMMENTS
Ready made shortcrust pastry can also be used.
Halve the recipe to make 24 mini quiches.

SOURCE
AWW