I am happy to report that my first attempt at making a proper quiche was a success. I have been devouring quiches for years now like there’s tomorrow and me attempting to make one from scratch was long overdue. Watching an episode of Masterchef Australia sparked my flame of quiche making. This one here is a Quiche Lorraine. I had Lily and D over for a French-themed dinner and Lily made it clear to me that she loooooves quiche Lorraine.
Menu for the night:
- Entree – Mushroom soup
- Main – Quiche Lorraine (recipe follows)
- Dessert – Tarte au citron from La Galette de France in Subi sponsored by Lily
- Drinks – Rekorderlig and Sangria sponsored by D (not really French but any alcohol would do)
240 grams plain flour
125 grams butter, chilled and cut into cubes
1/2 teaspoon salt
2-4 tablespoons (or more) cold water
3 tablespoons butter
1/2 onion, diced
1 clove garlic, minced
1 leek (white part and some green), roughly chopped
200 grams bacon, cut into small cubes
3/4 cup grated Gruyere cheese
2 egg yolks
300 ml cream
Makes 1 large quiche or 4-5 mini quiches
1. Preheat oven to 200 degrees Celsius.
2. Lightly grease a large loose-bottom tart tin.
Make the pastry shells
3. In a food processor, add in flour, salt, and chilled butter and blend/pulse until the mixture looks like breadcrumbs. Add in egg and process until the mixture forms a ball. Add 1 tablespoon of cold water at a time if the mixture is not forming into a ball. Dump the dough onto a floured bench and need for about 1-2 minutes until it becomes a smooth dough. Shape the dough into a disk and wrap in plastic wrap and let it rest for 15 minutes in the fridge.
2. After the dough has rested, take it out of the fridge and work on a floured bench. Flatten the dough with your palms. Then using a rolling pin roll the dough until it is about 2-3mm thick. Ensure that it is bigger than your tin. Gently lift the dough and place it into your tart tin while gradually pressing the dough onto the tin. Ensure that you lightly press the dough to the shape of the tin including the bottom round edge.
3. To get that perfect fluted pattern (if using a fluted tin), instead of trimming the excess dough with a knife, I use a rolling pin to roll over the tin itself then peel off the excess dough. Dough will slightly shrink during baking so lightly press the dough on the side of the tin upwards – about 3-5mm higher than the tin. Then prick the base and sides of the dough with a fork.
4. Top the dough with a sheet of baking paper with loose sides that will be easy to lift out after baking. Fill the baking paper with uncooked rice or baking beads to serve as weights for the pastry shell.
5. Pop the pastry into the oven and bake for about 15 minutes. Then remove the baking paper and rice or baking beads and return the pastry into the oven and bake for a further 10-15 minutes until golden in colour.
*Pastry shell/s can be made in advance. I made mine 1 day prior to making the actual quiche. Let it cool completely and store in an airtight container or wrap with a plastic wrap.
Cook the filling
6. In a medium sized pan, melt the butter and cook the onions and leeks until onions are translucent and leeks are soft. Transfer the mixture onto a plate and set aside. In the same pan, cook the bacon until some of the fat has rendered and it starts browning. Add back the onion mixture and mix well to combine. Set aside.
Make the custard
7. In a medium bowl, whisk together egg, egg yolks, and cream until well combined.
Assemble the quiche
8. Spread the bacon, onion, and leek mixutre on the base of the cooked pastry shell. Pour in the egg mixture. Egg will shrink slightly after it’s baked so fill the whole pastry with the egg mixture up to the top of the shell but ensure that it doesn’t overflow. Then top with a generous amount of Gruyere cheese.
9. Carefully place the tin in the oven and bake at 200 degrees Celcius for 17 minutes. Drop the temperature to 160 degrees Celsius and continue baking for about 15-18 minutes until the custard is set. You can test this by inserting a toothpick into the centre of the quiche and if it comes out clean the quiche is set.
*Note that if making the mini quiche, baking time would be about 2-3 minutes less.
10. Take the quiche out of the tin and transfer to a serving plate.
11. Serve and enjoy.