Quiche Lorraine
When it came to asking Louis to come and film with us, it was easy. He was so happy to join us in the kitchen. He has a wealth of knowledge, it was such a pleasure to work with him and I am pretty sure you will see more of his work show up with us very soon. Thanks Louis. This amazing, yet simple traditional quiche recipe will become your go to. I learnt so much just from watching Louis make it, so print the recipe, watch the video and go and create! YUM. (Or is that YERM?)
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Need
- 1 Batch Louis Quiche Pastry Recipe
- 1 brown onion
- 200 Grams bacon diced
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 500 Grams milk
- 3 eggs
- 1 Pinch pink salt flakes BUY
- 250 Grams mature cheddar cheese
Do
- 1
Preheat oven to 180°C.
- 2
Roll pastry dough and line into a quiche tin with removable base.
- 3
Cover pastry dough with baking paper and fill with rice or baking beads and blind bake the pastry for 30 minutes.
- 4
Remove baking paper and rice/baking beads.
- 5
Place 100g of the cheddar into the Thermomix bowl and mill 8 sec/speed 10. Set aside. Cube the remaining cheese and set aside.
- 6
Place onion and EVOO into the Thermomix bowl and chop 3 sec/speed 6 add the chopped bacon and cook 5 min/Varoma/speed 1
- 7
Tip into pastry shell and add the cubed cheddar.
- 8
Place milk, eggs, and salt into the Thermomix bowl and combine 6 seconds/speed 6
- 9
Pour mixture over the bacon, onion and cheese filling.
- 10
Sprinkle with the grated cheese.
- 11
Bake for 20-25 minutes at 180°C or until just set and brown on top.
- 12
Cooking time may vary slightly depending on the size of the tart. It should still be a little wobbly in the centre when you take it out of the oven.
