Quiche Lorraine
-1 medium brown onion (150g), chopped finely*
-3 rindless bacon slices (195g), chopped finely
-3 eggs
-300ml (½ pint) pouring cream
-1/2 cup (125ml) milk
-3/4 cup (&éàg) coarsely grated gruyère cheese
PASTRY
-1¾ cups (260g) plain (all-purpose) flour
-155g (5 ounces) cold butter, chopper coarsely
-1 egg yolk
-2 teaspoons lemon juice
-1/3 cup (80ml) iced water, approximately
1/ Make pastry.
2/ preheat oven to 200°c/ 400°F.
3/ Roll pastry between sheets of baking paper until large enough to line a deep 23cm loose-based flan tin. Lift pastry into tin ; gently press pastry around side. Trim edge, place tin on oven tray. Cover pastry with baking paper ; fill with dried beans or rice. Bake 10 minutes ; remove paper and beans. Bake pastry a further 10 minutes or until golden brown ; cool.
4/ Reduce oven temperature to 180°c/350°F.
5/ Cook onion and bacon in a heated oiled small frying pan until onion is soft ; drain on absorbent paper, cool. Sprinkle bacon mixture over pastry case.
6/ Whisk eggs in a medium bowl then whisk in cream, milk and cheese ; pour into pastry case. Bake, in the oven, about 35 minutes or until filling in set. Stand 5 minutes before removing quiche from tin.
Pastry Sift flour into bowl ; rub in butter. Add egg yolk, juice and enough of the water to make ingredients cling together. Knead gently on a lightly floured surface until smooth ; cover, refrigerate 30 minutes .
-1 medium brown onion (150g), chopped finely*
-3 rindless bacon slices (195g), chopped finely
-3 eggs
-300ml (½ pint) pouring cream
-1/2 cup (125ml) milk
-3/4 cup (&éàg) coarsely grated gruyère cheese
PASTRY
-1¾ cups (260g) plain (all-purpose) flour
-155g (5 ounces) cold butter, chopper coarsely
-1 egg yolk
-2 teaspoons lemon juice
-1/3 cup (80ml) iced water, approximately
1/ Make pastry.
2/ preheat oven to 200°c/ 400°F.
3/ Roll pastry between sheets of baking paper until large enough to line a deep 23cm loose-based flan tin. Lift pastry into tin ; gently press pastry around side. Trim edge, place tin on oven tray. Cover pastry with baking paper ; fill with dried beans or rice. Bake 10 minutes ; remove paper and beans. Bake pastry a further 10 minutes or until golden brown ; cool.
4/ Reduce oven temperature to 180°c/350°F.
5/ Cook onion and bacon in a heated oiled small frying pan until onion is soft ; drain on absorbent paper, cool. Sprinkle bacon mixture over pastry case.
6/ Whisk eggs in a medium bowl then whisk in cream, milk and cheese ; pour into pastry case. Bake, in the oven, about 35 minutes or until filling in set. Stand 5 minutes before removing quiche from tin.
Pastry Sift flour into bowl ; rub in butter. Add egg yolk, juice and enough of the water to make ingredients cling together. Knead gently on a lightly floured surface until smooth ; cover, refrigerate 30 minutes .