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.
Make this dish vegetarian by leaving out the bacon.
You can get ahead by blind baking the pastry case and store in an airtight container over night. You can also prepare the filling in advance and leave it to chill in a covered container, overnight, in the fridge.