Recipe For The Best Quiche Lorraine

Place bacon in a large skillet and fry over medium high heat until crisp.

Recipe for the best quiche lorraine. Bake on a lower oven rack until a knife inserted near the center comes out clean 75 85 minutes. Pour the cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme. Line a 25 cm 10 inch quiche plate.

Refrigerate for 30 minutes or freeze for 15 minutes. Drain on paper towels then chop coarsely. With a fork prick the bottom of the crust.

Whisk together the cream eggs and 1 2 teaspoon salt in a medium bowl until combined. For the pastry put 175g plain flour 100g cold butter cut into pieces 1 egg yolk and 4 tsp cold water into a food processor. Tip the pastry onto a lightly floured surface gather into a smooth ball then roll out as thinly as you can.

Pour mixture into pastry shell. Using the pulse button process until the mix binds. Stir in cheeses and reserved bacon.

Sprinkle bacon cheese and onion into pastry shell. Place springform pan on a rimmed baking sheet. In a large bowl whisk eggs milk and cream until blended.

Preheat oven to 350.