Caramelised onion quiche with cheddar & bacon

Learn how to make quiche Lorraine to perfection every time with this easy recipe for a crisp pastry base and rich smoked bacon, cheese and thyme filling

Points to remember

  • Lightly flour your surface before rolling out the pastry.
  • Roll the pastry so it is slightly bigger than your tart tin with some overhang.
  • If you have any holes in the pastry use the excess overhang to patch it up.
  • Prick the base all over with a fork and chill in the fridge to prevent it from shrinking when baked.
  • Scrunch the baking parchment into a ball before lining the pastry case to make it easier to push it into the corners.
  • Add baking beans to weigh down the pastry and stop it puffing up in the oven.
  • If you have any holes in your puff pastry once the beans have been removed, you can patch them up with uncooked pastry before returning to the oven.
  • You want the mixture to be just set with a slight wobble in the middle.
  • Trim away any excess pastry from around the edge.

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