French Quiche Lorraine

Step 1

Sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture.

Step 2

Add the egg to make the ingredients stick together and form a firm dough, then rest in the refrigerator for 30 minutes.

Step 3

Roll a large disk on a light floured surface and line a 27 cm/ 8.6 inch spring form. Prick with a fork and pre-bake the pie crust at 350F/180C for 10-15 minutes.

Step 4

Fry the onion it with one Tablespoon of butter on low heat until the onion has softened, about 5-8 minutes.

Step 5

Fry the diced bacon in a frying pan for about 3 minutes.

Step 6

Whisk together the eggs, milk and cream. Add the grated Emmental cheese. Season with salt and pepper.

Step 7

Place the caramelized onions onto the pie crust and add the diced bacon. Pour the filling over and bake for 25 minutes at 350°F (180°C) in the lower part of the oven. The pie is done when the pie is golden and the filling has solidified.

Step 8

Garnish with fresh parsley and serve the pie warm.