Name: Quiche Lorraine
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 8
Ingredients: Quiche Crust - choose one:; 1 homemade quiche crust (shortcrust pastry); 2 sheets shortcrust , thawed; 1 prepared pie shell , fridge or frozen; Bacon Filling:; 1 tbsp / 15g butter; 1 garlic clove , minced; 1/2 onion, finely chopped (~1/2 cup); 200 g / 6.5 oz bacon, cut into small strips (1.5 x 1/2cm / 2/3" x 1/5"); Egg Mixture:; 4 eggs (~55- 65g / 2 oz each); 1 1/4 cups (300ml) heavy cream (thickened cream) (Note 1); Pinch of salt & pepper; Cheese:; 1 1/4 cups (125g) grated gruyere cheese (or tasty, cheddar, monterey jack); Garnish (optional):; 50g / 2 oz bacon, chopped and cooked until golden

1. Cream - Works really great with any full fat cream. Please don't use low fat / fat reduced cream because you will risk the filling not setting. I like to use heavy / thickened cream (for whipping or pouring) with 35%+ fat content.

2. Pictured in post with this Kale and Quinoa Salad which I happened to have on hand because it's one of the few salads I know that keeps well for days and days.

3. MAKE AHEAD: Quiche is brilliant reheated. Keep for 3 - 4 days in the fridge then reheat for 15 minutes at 180C/350F in the oven. Or freeze, then defrost a slice for 2 minutes on high in the microwave then bake for 8 minutes.

4. Nutrition per slice, assuming 8 slices with homemade pastry. This does not take into account the drained bacon fat so the calories and fat are slightly higher than they actually are.

Quiche Lorraine

Ingredients

Quiche Crust - Choose One

Bacon Filling

Egg Mixture

Cheese

Garnish (optional)

Steps

Notes

Nutrition Facts