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Quiche Lorraine with Cheese Crust


Quiche Lorraine with Cheese Crust

Recipe: Jackie Cameron

Makes: 2 quiches
Preparation: 25 minutes
Cooking: 70 minutes

Cheese Short Crust

250 g cake flour

50 g Cheddar cheese, grated
5 tsp (15 g) icing sugar
150 g chilled salted butter, cut into cubes
1 egg yolk
¼ cup iced water
Bacon and Cheese Filling
350 g streaky bacon, chopped

1 medium onion, thinly sliced
3 cloves garlic, finely chopped
1 Tbsp finely chopped fresh thyme
6 whole eggs
350 ml cream
1 cup full-cream milk
salt and pepper, to taste
200 g Cheddar cheese, grated

Cheese Short Crust
Mix together the flour, cheese and icing sugar. Add the butter, working it in with your fingertips to resemble breadcrumbs. Cut in the egg yolk and water and knead until it comes together. Wrap the pastry in plastic wrap and place in the fridge for at least 2 hours to rest. 

Roll out the pastry and line two 23 cm quiche tins or flan dishes. Prick the base of the pastry with a fork and place back into the fridge for a further 2 hours or until cold and firm. 
In the meantime preheat the oven to 200 °C. 
Blind bake the quiche bases for 25 – 30 minutes until cooked. Set aside to cool. Lower the oven temperature to 180 °C.
Bacon and Cheese Filling
Sauté the bacon in a frying pan, until cooked. Add the onion, garlic and herbs and cook until the onion is soft (not brown). Set aside. 

Whisk the eggs, cream and milk together, and add salt and pepper to taste. Divide the bacon and onion mixture equally between the two quiche bases. 
Pour over the egg mixture and top with the grated cheese. Bake in the oven for 45 minutes or until the custard is set in the centre. Cool slightly, then carefully remove the quiches from the tins and serve.

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