Quiche Lorraine - cooking recipe

Ingredients

3/4 cup plain flour
3 tbsp g chilled, chopped butter
1 None egg yolk
1 tbsp iced water
None None For the Filling
1 tbsp olive oil
2 tbsp butter
2 None sliced onions
5 slices bacon, cut into pieces
3/4 cup grated gruyere cheese
4 None eggs
1 cup cream
1/4 cup milk
None None salad, to serve

Preparation

Preheat oven to 400\u00b0F. Preheat an oven tray. Lightly grease a 9 inch round, loose-bottomed quiche pan.
Sift flour into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Add egg yolk and enough water to make a firm but pliable dough. Knead lightly. Wrap in plastic wrap. Chill 30 minutes.
Roll dough out between 2 sheets of parchment paper until 1/4 inch thick. Ease into pan. Chill 15 minutes. Trim edges and cover in parchment paper and top with baking weights. Place on hot tray.
Bake blind for 10 minutes. Remove paper and weights. Bake a further 5 minutes or until crust is lightly golden. Cool. Reduce oven temperature to 350\u00b0F.
Meanwhile to make the filling, heat oil and butter together in a large frying pan on high. Saute onions for 3-4 minutes, until beginning to caramelize. Add bacon and cook, stirring, for 4-5 minutes. Scatter cheese over the crust and top with bacon and onions. In a large bowl, whisk eggs, cream and milk together. Season to taste and pour over the cheese and bacon.
Bake for 35-40 minutes or until set. Cool in pan. Serve quiche in wedges with salad.