Quiche Lorraine With Simple Pastry

14 Ingredients

Filling

1tablespoons extra virgin olive oil
150grams rindless middle bacon rashers, finely chopped
200grams tub creme fraiche
2/3 cup milk
2 free range eggs
2 free range egg yolks
125grams gruyere cheese, grated
1/2teaspoons ground nutmeg
2tablespoons continental parsley, finely chopped

200grams Western Star Chef’s Choice butter, chilled, chopped
1 3/4 cups plain flour
1teaspoons sea salt flakes
2 free range eggs
2tablespoons basil, to serve

Nutrition per serving

32% 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 5

Grease a 22cm (3.5cm deep) round fluted tart pan with removable base with 10g butter.

Step 2 of 5

Place flour, salt and remaining butter in a food processor and process until mixture resembles breadcrumbs. Add 1 egg and process until dough starts to come together. Turn dough out onto a lightly floured surface and knead until smooth. Wrap baking paper and refrigerate for 30 minutes.

Step 3 of 5

Meanwhile, preheat oven to 180°C/160°C fan-forced. To make filling, heat oil in a large frying pan over medium-high heat. Add bacon and cook, stirring, for 5 minutes or until golden. Transfer to a large bowl. Set aside to cool for 5 minutes.

Step 4 of 5

Add creme fraiche, milk, eggs and egg yolks to bowl and whisk until combined. Stir in cheese, nutmeg and parsley. Season.

Step 5 of 5

Roll out dough between 2 sheets of baking paper until 5mm thick. Line pan with pastry, trimming excess. Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 20 minutes or until edges are light golden. Remove weights and paper. Lightly beat remaining egg. Brush pastry case with egg. Bake for 7 minutes or until base is light golden.