Name: Quiche Lorraine
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6
Cuisine: french
Ingredients: 1 cup plain flour; 3/4 cup self-raising flour; 1/4 cup milk; 2 tbs butter; 1 egg whites; 3 egg; 1 egg yolks; 150 ml cream; 230 ml milk; 1/2 cup eschalots; 5 bacon rashers diced; 4 slices ham (deli) sliced; 1/2 cup tasty cheese; 1 tbs parmesan cheese optional

by Steve Ovenden Last updated on 07/09/2019

A very tasty dish for lunch, a meal starter or main course. - Steve Ovenden

Ingredients

1 cup plain flour
3/4 cup self-raising flour
1/4 cup milk
2 tbs butter
1 egg whites

Filling

3 egg
1 egg yolks
150 ml cream
230 ml milk
1/2 cup eschalots
5 bacon rashers diced
4 slices ham (deli) sliced
1/2 cup tasty cheese
1 tbs parmesan cheese optional

Method

Step 1

Pastry: Place flour in a processor, process for a few seconds.
Step 2

Add butter or margarine, mix until mixture resembles breadcrumbs.
Step 3

Beat egg white into milk, add a little at a time.
Step 4

Place pastry onto a floured board or bench, roll out to fit a 22cm quiche dish or pie dish.
Step 5

Line the greased dish with the pastry, trim edges and refrigerate while filling is prepared.
Step 6

Filling: Gently fry bacon in a pan, don't over cook, drain on paper towel.
Step 7

Scatter bacon, ham, tasty cheese and shallots into pastry shell.
Step 8

In a large bowl, mix the milk, cream and all the eggs, including egg yolk from pastry mix, until well combined.
Step 9

Pour gently over the back of a large spoon over the meat mixture. Sprinkle with Parmesan cheese.
Step 10

Bake 30-40 minutes or until golden brown and cooked in the centre.

Equipment

1 food processor
1 frying pan
1 bowl
1 wooden spoon

Recipe Notes

from Australia’s Best Recipes team

There is never any left, but it's so very nice served cold. Have replaced bacon/ham with thinly sliced Tasmanian salmon, also delicious. Use butter or margarine.