Quiche lorraine

Ingredients (serves 8)
* 1 tbs olive oil
* 1 onion, finely chopped
* 5 bacon rashers, rind removed, chopped
* 3/4 cup grated gruyere cheese
* 5 eggs
* 400ml thickened cream
* 100ml milk
Pastry
* 1 2/3 cups (250g) plain flour
* 125g unsalted butter, chilled, cut into small pieces
* 1 egg, separated


Method
1. To make the pastry, place the flour and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolk and 2 tablespoons of chilled water, and process again until the mixture comes together in a smooth ball. Wrap in plastic wrap and chill in the fridge for 30 minutes.
2. Preheat the oven to 170°C.
3. Roll pastry out on a lightly floured work surface, then use to line a 26cm loose-bottomed tart pan. Roll the rolling pin over the edges of pan to cut any excess pastry from the edges. Chill for 30 minutes.
4. Place the tart pan on a large baking tray. Line the pastry with baking paper and fill with pastry weights or uncooked rice. Blind bake in the oven for 15 minutes, then remove paper and weights. Brush the pastry base with the eggwhite and return to the oven for 5-10 minutes or until dry. Remove and set aside.
5. For the filling, heat the oil in a large frypan, add the onion and cook over medium heat for 2-3 minutes or until softened. Add the bacon and cook for a further 5 minutes or until bacon is crispy. Set aside to cool. Once cool, sprinkle the bacon mixture over the pastry base, followed by the grated cheese.
6. Place the eggs in a large bowl and lightly whisk, add the cream and milk, and continue whisking until well combined. Season with salt and pepper, then carefully pour the egg mixture over the bacon. Return the quiche to the oven for 25 minutes or until golden and set.

Source
delicious. - Page 147
Recipe by Chrissy Freer