Classical Quiche Lorraine

Make something good.

1. 01

   Heat the oven to 170°C. Roll the listed pastry thinly to line a suitable tart dish. This working version restores the literal 100 g source amount; use an appropriate smaller dish if needed rather than adding unpriced pastry.

2. 02

   Line with baking paper and reusable baking weights, then blind bake using the source 7–15 minutes as a guide. Remove the weights and liner. Beans used as weights are equipment rather than edible ingredients.

3. 03

   Heat the listed olive oil in a skillet and cook the onion until softened. Add the diced raw bacon and pork loin and cook through, then drain excess fat.

4. 04

   Whisk the eggs, cream and milk together once. Put part of the cheese, the onion and cooked meats into the pastry, pour in the custard and use the remaining cheese.

5. 05

   Bake until the filling is set and reaches 160°F in the center, using the source 40–45 minutes as a guide. Rest for about 15 minutes before serving. Four portions and unspecified slice weights are working estimates; salad is not a required ingredient.