Quiche Lorraine - The One Pot Chef

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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 (≈430°F) (approximately 430°F) (425°F (≈220°C) (approximately 220°C)) for about 20 minutes.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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 (≈355°F) (approximately 355°F) (350°F (≈175°C) (approximately 175°C)) for about 45 minutes, or until the center is just set and the top is golden brown.

Step 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.

• If you don't have ceramic pie weights for blind baking, you can use uncooked rice instead.

• For American bacon, consider using ham as a substitute due to differences in bacon types.

• Experiment with different cheeses like Gouda or Mozzarella instead of cheddar.

• Add other vegetables like spinach, mushrooms, or bell peppers to the filling for extra flavor and nutrients.