Quiche Lorraine

“This quiche has its origins in France, but it has become a firm favourite in homes across the world for its simplicity and divine flavours. With a buttery pastry crust and a creamy egg filling, it’s a satisfying dish that’s perfect for lunch.” – Anna Cameron

Serves: 6–8 | Prep time: 45 minutes + cooling | Cook time: 1 hour 

Pastry

1¼ cups (185g) plain white flour

115g butter, diced and chilled 

¼ tsp salt

3½ tbsp ice-cold water 

1½ tsp apple cider vinegar 

Filling

8 rashers (300g) streaky bacon, diced

½ medium onion, finely diced

½ cup finely sliced leek (45g), white and light part only

3 eggs

2 egg yolks

1 cup (250ml) cream

¾ cup (185ml) milk

½ tsp dried thyme or
1 tsp fresh thyme

½ tsp salt 

¼ tsp pepper

1½ cups (150g) grated tasty cheddar cheese or gruyere

To make the pastry, place the flour and butter in a food processor and pulse 10 times. Add the salt.

Mix the water and vinegar in a small cup. Add half to the food processor and pulse 5 times. Add the remaining vinegar mixture and continue pulsing until the dough just begins to come together.

Turn out onto a floured bench and bring together into a ball. Place on a large piece of plastic wrap, flatten into a disk, wrap and refrigerate for 30 minutes.

Preheat the oven to 225°C. Grease a deep-sided 23–25 cm round pie dish.

Using a floured rolling pin, roll out the chilled dough very thinly on a floured bench until it is the right size to fit the dish.

Drape the dough over a rolling pin to transfer it to the dish. Press it into the base and sides, then trim the top edge, pinching or crimping for a neat finish.

Scrunch a large sheet of foil, then flatten it out and use it to line the pastry. Fill with rice or baking beans and blind bake for 12 minutes. 

Remove the dish from the oven and reduce the oven temperature to 165°C. Set the dish aside to cool, then carefully remove the foil, saving the rice or baking beans for next time. 

To make the filling, fry the bacon in a little butter until crispy. Transfer to a bowl and set aside. 

Discard half the bacon fat from the pan, reduce the heat then cook the onion and leek until soft and translucent, stirring often.

Set aside with the bacon.

In a large bowl, whisk together the eggs, egg yolks, cream, milk, thyme, salt and pepper.

Arrange half the bacon in the pie crust, followed by half the onion mixture and half the cheese. Pour the egg mixture evenly over the top. Layer the remaining bacon, onion mixture and cheese on top.

Bake for 40–50 minutes until the quiche is golden brown and set at the edges, but still with a slight jiggle in the centre.

Allow to rest and set for 45 minutes. Serve warm or cover and refrigerate for up to a day, then reheat in the oven if desired.

Notes

• It’s important to rinse leeks well, as soil can get caught between the layers.

• Lovely served with a garden salad and a fruit chutney.

Images and text from Just a Mum's Kitchen by Anna Cameron. 📷 Melanie Jenkins (Flash Studios), published by Allen & Unwin Aotearoa New Zealand, RRP: $45.00