Quiche Lorraine
Ingredients
- ½ tbsp Dijon mustard for the pastry + 1 tsp for the filling
- 200g of either bacon lardons, chopped streaky bacon or vegetarian bacon
- 1 medium onion, chopped
- 1tsp dried Italian herbs
- 325ml single cream
- 3 medium eggs
- 170g Gruyere cheese or a plant-based cheese, grated
- Freshly ground black pepper
- Shortcrust pastry shee
Method
- Heat the oven to 180 degrees. Add in either a baking tray or pizza stone to warm up (this will stop your pastry from getting a soggy bottom!).
- Line a dish using the shortcrust pastry sheet. Bake blind for the time specified. Once done, spread the Dijon mustard over the base and then bake for a further 4 minutes.
- Fry the bacon until lightly crisped, add the chopped onions and cook until softened (not browned). Drain off the fat and put the bacon & onions onto a paper towel.
- Beat the cream with the eggs, herbs and lots of freshly ground black pepper. Then add the cheese and ½ tsp of Dijon mustard and stir well.
- Sprinkle the bacon and onion mixture across the base then pour over the liquid mixture.
- Cook for 30 minutes. To check doneness, insert a knife into the centre of the quiche. If it comes out clean it’s done, if not let it cook for another 5-10 mins.
- Let the quiche stand for 10 minutes before serving.