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- Cuisine: French
- Serves 6
Consider yourself a Francophile? Find all your favourite French recipes, such as coq au vin and ratatouille, right here on SBS Food.
Ingredients
A batch of quiche pastry
2 egg yolks and 2 whole eggs
100ml milk
300ml cream
Salt and finely ground black pepper
2 pinches freshly grated nutmeg
100g bacon, diced
1 tsp butter
100g Gruyere cheese, grated or other cheese
Preparation
Preheat the oven to 230°C.
Roll out the quiche pastry on a floured surface and cut a circle to fit your quiche tin and to overlap the sides a little. Lay the pastry over the tin and gently pat down all round the tin.
Trim the edges and line the pastry with foil. Fill the pastry base with pastry weights, (or with rice or dried beans).
Cook pastry in the preheated oven for about 12 minutes, then take out and carefully remove the foil and weights.
In a bowl, combine the yolks, eggs, milk and cream with a whisk. Season to taste with salt, pepper and freshly grated nutmeg.
Lower the oven temperature to 180°C.
In a frying pan, cook the bacon for 3 minutes in the butter, then drain the bacon.
Sprinkle the partially cooked pastry shell with the bacon and grated cheese and pour the egg preparation on top. Place it carefully in the oven and cook for about 20 - 25 minutes.
The quiche is cooked when the filling is set and the top is golden brown.
When cooked, remove from the oven and wait about 10 minutes before unmoulding.
If you enjoyed this Quiche Lorraine recipe then browse more French recipes, pizza, pie and tart recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 467 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
|
Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
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Al dente
Al dente, literally "to the tooth", does not mean sticking to the tooth, rather that the pasta provides a little resistance when you chew it. The only way to tell is to taste the pasta as you cook it - don't rely on the packet instructions.
Glossary
Bouillabaisse
A fish soup or stew made of several kinds of fish and shellfish cooked together in a tall pot with olive oil, flavour builders, water and sometimes white wine. Traditionally associated with the Provence region of France, especially Marseilles.
