Classic quiche Lorraine - Make yourself at home with Woolworths

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 180°C (356°F).

Roll out 2 sheets of puff pastry to be larger than a 24 cm tart tin.

Lay the pastry into the tin, pressing it into the edges.

Trim away the excess pastry with a small sharp knife.

Pierce the base of the pastry a couple of times with a fork.

Place a sheet of baking paper over the pastry and add pastry weights (or uncooked rice/beans).

Chill the pastry in the fridge for about 10 minutes.

Bake the pastry for about 20 minutes or until lightly golden.

In a skillet, heat about 1 tablespoon of olive oil over medium heat.

Add the diced onion and cook until softened.

Add the diced bacon and thyme to the skillet and cook for about 8-10 minutes, stirring occasionally, until the bacon is crispy and the onion is softened.

Set the bacon and onion mixture aside to cool slightly.

In a bowl, whisk together 4 eggs and 3/4 cup of milk.

Check the tart shell; if it's lightly golden, remove the pastry weights and lower the oven temperature to 160°C (320°F).

Scatter the bacon and onion mixture evenly over the base of the tart shell.

Pour the custard mixture evenly over the filling.

Scatter the grated cheese on top and season with salt and pepper.

Bake in the oven for 15-20 minutes or until puffed and golden.

Let the quiche cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens