How to make classic quiche Lorraine

Do you remember eating quiche Lorraine as a child? (RECIPE BELOW) Flaky, buttery pastry filled with a creamy bacon mixture… it was a classic that was begging to be revived. Enjoy it on a picnic, for dinner or easy entertaining.

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CLASSIC QUICHE LORRAINE
Serves 6 Prep 15 mins (+ 45 mins resting time) Cooking 50 mins

20g butter
1 brown onion, finely chopped
4 bacon rashers, excess fat trimmed, finely chopped
4 Coles Australian Free Range Eggs, lightly whisked
¾ cup (185ml) thickened cream
¹⁄³ cup (80ml) milk
½ cup (60g) finely grated gruyère
Shortcrust pastry
1½ cups (225g) plain flour
125g butter, chopped
2 Coles Australian Free Range Egg yolks
2 tsp chilled water

1. To make shortcrust pastry, place flour and butter in a food processor. Process until fine crumbs form. Add egg yolks and water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Wrap in plastic wrap. Place in fridge for 30 mins to rest.
2. Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 23cm fluted tart tin, with removable base, with the pastry. Use a sharp knife to trim excess. Place in fridge for 15 mins to rest.
3. Line pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove paper and weights or rice. Bake for 8-10 mins or until light golden. Remove from oven. Reduce oven to 160°C.
4. Meanwhile, melt butter in a medium frying pan over low heat. Cook onion, stirring, for 8-10 mins or until onion is very soft and translucent. Add bacon and cook, stirring, for 5 mins or until lightly golden. Set aside to cool slightly.
5. Whisk the egg, cream and milk in a jug. Season. Arrange the onion mixture and gruyère over the pastry case. Pour over the egg mixture. Bake for 25-30 mins or until just set.

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