Quiche Lorraine
Quiche Lorraine
My favourite weeknight recipe as a Frenchie. My Quiche Lorraine with homemade shortcrust pastry is easy to make ahead and perfect to reheat and serve with a green salad on a weeknight.
Ingredients
Pastry
- 1/2 cup flour
- 100 g unsalted butter
- 1/4 cup chilled water
Filling
- splash olive oil
- 1 whole onion
- 1/2 cup pancetta
- 3 eggs
- 1 cup cream
Instructions
- To make the pastry, process the flour and butter until it resembles fine breadcrumbs.
- Slowly add the water while processing, until the mixture comes together into a ball.
- Roll out with a rolling pin and lay into a tray, prick the bottom with a fork and refrigerate for 30 minutes.
- Bake for 20 minutes on medium heat or until golden.
- To make the filling, heat the oil in a frying pan, and add the finely chopped onion and diced pancetta and cook until crispy and caramalised. Leave to cool.
- Whisk the eggs and cream and add to the cooled onion/pancetta mixture.
- Pour the mixture into the pastry shell and top with grated cheese and bake for 30 minutes or until golden brown and set.
