Quiche Lorraine

I've made Quiche before, with vegetables, but never Quiche Lorraine. Quiche Lorraine doesn't have any vegetables except for onions, but some recipes don't have that either. It's just bacon, cream, cheese and eggs. Not at all nutritional, but oh so delicious.

I wanted to make this last week, but I don't know what I did wrong with the shortcrust pastry. I believe the fact that it shrunk whilst blind baking an unbelievable amount was due to me not resting it after lining the tin. They say you should always leave the pastry in the fridge for at least half and hour before, and after, lining the tart tin. The first time, I baked it straight after lining. This time the pastry still shrunk, but not as much. The filling leaked through the sides, which were cracked, but did not affect the taste or look of the Quiche too much.

I also planned on making an acidic salad, with orange segments and almonds, but I didn't have any lettuce left. The Quiche was tasty, but too greasy for my taste. All the bacon, cream and cheese put me off. If I had the salad to go with it, it would have been more enjoyable.

Recipe

Obtained here.

Serves 6.

2 sheets ready rolled shortcrust pastry (I made my own pastry)
1 tablespoon olive oil
1 brown onion, finely chopped
4 rashers (200g) bacon, rind removed, finely chopped
1 cup grated tasty cheese
3 eggs
1 teaspoon plain flour
300ml cream
1/2 cup milk


1. Preheat oven to 200°C. Lightly grease a fluted 3cm deep, 23cm (base), loose-base flan pan.

2. Line base and sides of flan with pastry. Trim excess. Line pastry with baking paper. Half-fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake a further 10 minutes or until golden.

3. Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook for 3 minutes. Drain on paper towels. Cool. Sprinkle over pastry. Top with cheese.

4. Reduce oven temperature to 180°C. Whisk remaining ingredients and salt and pepper in a jug. Pour over bacon. Place onto tray. Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.