Quiche Lorraine

11 Ingredients

1 cup plain flour
1teaspoons plain flour
77grams butter, cold, diced (save 17g melted butter)
1/2 cup milk
4 rasher rindless bacon, sliced
2tablespoons small herb leaves (to garnish)
1 pinch nutmeg
1/2 cup pure cream
1/2 cup cheese, grated
2 eggs
1teaspoons lemon juice

Nutrition per serving

19% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Place flour into a bowl with pinch of salt. Add butter and rub into flour until like breadcrumbs. Combine juice with 11/2 tbs cold water, add to flour mix and stir until pastry starts to form. Press mixture together using your hands. Turn out onto a lightly floured surface and knead gently until smooth.

Step 2 of 4

Roll pastry out until large enough to line a 23cm fluted tart tin with removable base. Line tin with pastry pressing well into the corners and sides. Freeze for 10 minutes.

Step 3 of 4

Meanwhile, preheat oven to 200°C. Fry bacon in a frying pan for 5 minutes or until crisp. Spread over pastry base with cheese. Whisk eggs, flour, nutmeg, cream and milk together and season with pepper. Stir in melted butter.

Step 4 of 4

Place quiche tin onto a baking tray. Pour filling over bacon and cheese. Bake for 10 minutes. Reduce temperature to 180°C and cook for 20 minutes or until set. Cut into wedges and garnish with herb leaves.