Quiche Lorraine (Egg & Bacon Quiche)

Name: How to cook Quiche Lorraine (Egg & Bacon Quiche) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Quiche Lorraine (Egg & Bacon Quiche)

The famous ‘Quiche Lorraine’ (Egg & Bacon Quiche) can be made easily if you use store-bought Frozen Flan/Pie Base. I use 22cm Case that is the common size in Australia. And this recipe is for that size case. As a lot of salty Bacon and Cheese are used for the filling, DO NOT add too much Salt to Egg and Cream mixture.

Ingredient

Food ration :

4 to 6 Servings

Cooking time :

60 minutes

Frozen Flan/Pie Base * I used 22cm Shortcrust Case

180 g

Bacon *cut into small pieces

1/2-1

Onion *cut into small pieces

100 g

grated Cheese *e.g. Gruyère, Tasty, Cheddar, etc

large Eggs

1 cup

Thickened Cream

Cooking instructions

* Step 1

Place the frozen Flan Base on an oven tray. It will thaw while you prepare the filling. Make some holes in the base using a fork.

* Step 2

Whisk Eggs in a bowl, add Cream, very lightly season with Salt and Pepper (OR Chilli), and set aside at room temperature. *Note: DO NOT add too much Salt. 1 small pinch would be enough.

* Step 3

Cook Bacon pieces in a frying pan over medium heat until nicely browned. Transfer to a plate.

* Step 4

Remove the fat to a small bowl, clean the pan with paper towel if you want to do so, return 1 tablespoon fat, and cook Onion pieces until slightly caramelised.

* Step 5

Scatter a half of Bacon and Onion in the Flan Base, cover with Cheese, then scatter the remaining Bacon and Onion.

* Step 6

Pour the Egg & Cream mixture. Bake for 40 to 50 minutes. If the crust edges get too dark, cover with a sheet of foil. Rest for 15 minutes and serve with a refreshing salad.