I first had a Quiche Lorraine when I was at a primary school in Macau, my Mom took me to Lord’s Stows cafe in Macau where I discovered Quiche Lorraine. I love it since but only learnt to bake it when I moved to England.
20 different recipes, 20 failed attempts in creating the prefect light quiche, one came out of the oven looking more like a dome and when cooled collapsed on a baking tin, I still remember my relatives when they saw my dome like quiche, not quite French nor it is English, it’s just an eggy dome like, bloated thingy, they ate the 20th quiche I’ve baked as they laughed their heads off. After 20 failed attempts, I finally got there in the end. Thank goodness my family no longer have to endure another dome like bloated quiche.
Tips: Lessons from a bloated dome like quiche:
Baked the pastry forgetting to add the baking paper and baking beans meant that my pastry came out of the oven dome like.
Baked the pastry with the baking beans but forgotten to line the pastry with a baking paper meant when the pastry cooked all the baked beans were stuck on the pastry.
Baked the pastry and mixture at the same time for a longer cooking period than required- the quiche came out bloated and dome like. Lessons learnt; pastry must be baked first lined with baking paper and with baked beans to make sure the pastry doesn’t rise up, mixture then needs to be added and baked again, bake for no longer than 40 minutes.
23cm fluted flan dish or tin about 3.5cm deep
Ingredients Serves 6:
1. 1 pack ready rolled shop-bought short crust pastry if you are in a hurry or just feeling lazy, otherwise you can also make your own pastry by following “ Savoury Shortcrust Pastry” instructions on the pastry section of this site.
2. 2 tbsp olive oil
3. 1 medium onion
4. 175g diced bacon rashers
5. 450g crème fraîche
6. 4 eggs
7. Pinch of ground black pepper
8. 15g grated Gruyère or Mature Cheddar cheese
9. Pinch of Nutmeg or parsley
1. Preheat the oven to 180°C.
2. Roll out pastry into a greased tin. Line it with baking paper so that the baking beans don’t get stuck onto the pastry.
3. Fill the lined pastry with the baking beans- ‘blind bake’ in the oven for 20 minutes, until the edges are light brown and dry. Remove the baking beans and baking paper, set the cooked pastry aside.
While the pastry is baking, prepare the fillings as follow:
1. Heat 1 tbsp of oil in a frying pan over a medium heat, add diced bacon. Once cooked remove bacon and set aside.
2. Heat 1 tbsp of oil in a frying pan over medium heat, add diced onion until soft and translucent. Remove onion and set aside.
3. Whisk 4 eggs and crème fraîche on a bowl, add cooked onions and 10g of grated gruyere cheese, season with pepper and nutmeg or parsley (if using), and add some of the cooked bacon onto the mixture. Leave some of the cooked bacon aside for later.
4. Pour the mixture into the pastry, bake in the oven for 20 minutes, (optional-take the quiche out and add the remaining bacon and cook the quiche for another 20 minutes or until the filling has firmed up.) If you do not want to sprinkle the remaining bacon, just cook the quiche throughout for 40 minutes or until the filing has firmed up.
5. This bit is optional- Take the quiche out, sprinkle remaining 5g of grated gruyere cheese on top, put the quiche back in the oven on grill for 2 minutes.
Extra Tip: use a cake tester or a knife insert onto the quiche, if it comes out clean without cream mixture stuck to it, then your quiche is ready. I like to make mine look golden on the top, so I usually add a bit of grated Gruyère cheese on top just before the quiche finished cooking it adds a nice golden brown colour on the quiche. Yum!!