Quiche Lorraine

Step 1

Frozen shortcrust pastry or homemade quiche crust - prepare and bake the crust per Quiche Crust recipe (23cm / 9" quiche tin).

Step 2

Prepared pie shell - bake per packet directions.

Step 3

Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).

Step 4

Melt butter in a skillet over medium high heat. Add onion, garlic and bacon. Cook until bacon is light golden.

Step 5

Transfer to a paper towel lined bowl and leave to cool.

Step 6

Place ingredients in a bowl and whisk to combine.

Step 7

Place quiche tin with cooked quiche crust on tray. Scatter cooled Bacon Filling evenly across base of cooked quiche crust.

Step 8

Scatter cheese evenly across top.

Step 9

Carefully pour Egg mixture over the top. Push some of the cheese/bacon below the surface.

Step 10

Bake for 35 - 40 minutes until the top is golden. The centre should still jiggly.

Step 11

Garnish with Extra Bacon, if using. Rest for 10 minutes before removing from the pan to cut and serve.