Quiche Lorraine
This traditional quiche Lorraine is from our friend Louis Boeglin, patisserier and all round clever French guy. It is divine. Enjoy!
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?)
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.
