Quiche Lorraine

Allan Campion with a quiche lorraine

I recently decided to make a quiche lorraine (and the shortcrust pastry for the shell) from scratch. I'll admit it had been a while since making both but the time spent on these tasks reminded me how worthwhile this is.

Quiche Lorraine is probably one of the most popular quiche flavours and includes lots of cooked onion and bacon. No wonder it’s so popular. 

1 pre baked shortcrust pastry shell, 23cm (9 in) - recipe here. 

Olive oil for cooking

1 onion, diced

4 slices bacon, cut into strips

6 medium eggs

250 ml (1 cup) cream

Salt and freshly ground black pepper

2 tbsp chopped parsley

125 g (1 1/4 cups) parmigiano, grated

Preheat oven to 180°C (350°F).

Heat a heavy-based frypan over a medium heat, add 2 tablespoon olive oil and onions and cook for 4–5 minutes, stirring often until onion softens but doesn’t colour. Add extra oil if it seems dry. 

Add bacon and cook for a further 3–4 minutes. Remove from onion and bacon mix from the heat and allow to cool.

Beat eggs with cream, salt, pepper, parsley and cheese. Spoon onion and bacon mix into cooked pastry shell. Pour egg mix into pastry shell and bake in preheated oven for 30 minutes until golden brown and set.

Serves 8.