Maxine’s Rich Shortcrust Pastry Lesson culminates in the creation of a classic Quiche Lorraine – a savory French tart. The filling, a delightful combination of crispy bacon, sautéed shallots, a creamy egg and cream mixture, and Gruyère cheese , is baked until golden and set. The recipe emphasizes a simple yet elegant preparation, offering a delicious showcase of baking skills, resulting in a perfectly golden and set Quiche Lorraine ideal for lunch or a light dinner.
Quiche Lorraine 🥚
Ingredients
- 1 portion of Shortcrust Pastry
- 110 g bacon diced
- 30 g chopped shallots from 1 medium shallots
- 2 large eggs
- 150 ml heavy cream
- Pinch of salt
- Pinch of cayenne pepper
- 50 g Gruyère finely shredded (about ½ cup)
Instructions
- Roll out pastry and line a quiche tin.
- Blind bake at 180°C for 15 minutes using baking beans.
- Sweat shallots
- Fry bacon until crisp.
- Whisk eggs, cream, salt, and cayenne together.
- Remove beans, add bacon, onion and cheese to pastry case, and pour in egg mixture.
- Bake for 25-30 minutes until golden and set.
Notes
You can find the recipe for shortcrust pastry here