Step-by-Step Instructions

1. 1.Prepare the Pastry Dough

   In a food processor, combine 1 3/4 cups of plain all-purpose flour and 150g of chilled, cubed unsalted butter. Process until the mixture resembles fine breadcrumbs.

2. 2.Form the Dough

   Add 1 egg yolk and 2 tablespoons of chilled water to the food processor. Process again until all ingredients come together to form a cohesive dough.

3. 3.Chill the Dough

   Transfer the dough to a lightly floured surface. Gently knead for a couple of minutes until it is smooth and slightly elastic. Shape the dough into a flat disk, wrap it in plastic kitchen wrap, and chill in the fridge for about 30 minutes.

4. 4.Roll Out the Pastry

   Once chilled, place the pastry disk on non-stick baking paper on your kitchen counter. Use a rolling pin to gently roll out the pastry until it is approximately 2mm (just over a quarter of an inch) thick and slightly larger than your quiche dish.

5. 5.Line the Quiche Dish

   Carefully transfer the rolled pastry into the quiche dish, gently pressing it to line the base and sides. Trim off any excess pastry with a knife.

6. 6.Blind Bake the Pastry (First Stage)

   Place a piece of baking paper into the center of the pastry-lined dish and fill it with ceramic pie weights (or uncooked rice). Blind bake in a pre-heated oven at 220°C (425°F) for about 20 minutes.

7. 7.Blind Bake the Pastry (Second Stage)

   Remove the baking paper and pie weights from the quiche dish. Return the pastry to the oven for another 5 minutes, or until it is nice and golden. Set the blind-baked pastry aside to cool.

8. 8.Prepare the Bacon and Onion Filling

   In a frypan, melt 1 tablespoon of butter over medium heat. Add 1 chopped brown onion and 6 chopped slices of bacon. Fry, stirring occasionally, until the onions have softened and the bacon is lightly browned and slightly crisp.

9. 9.Cool the Filling

   Turn off the heat and transfer the cooked onion and bacon mixture into a bowl. Allow it to cool for about 10 minutes.

10. 10.Prepare the Egg Mixture

    In a mixing bowl or jug, combine 8 eggs and 1/2 cup of cream. Season with freshly cracked black pepper. Whisk until the mixture is smooth and well combined.

11. 11.Assemble the Quiche

    Evenly spoon the cooled bacon and onion mixture onto the blind-baked quiche base. Sprinkle generously with 1 cup of grated cheddar cheese.

12. 12.Bake the Quiche Lorraine

    Gently pour the creamy egg mixture over the bacon, onion, and cheese in the quiche dish. Return the quiche to the oven at 180°C (350°F) for about 45 minutes, or until the center is just set and the top is golden brown.

13. 13.Cool and Serve

    Once baked, remove the beautiful Quiche Lorraine from the oven. Allow it to cool in the dish for about 5-10 minutes before slicing and serving. Enjoy hot or cold, perhaps with a side salad or mixed vegetables.