Homemade quiche Lorraine
unsalted butter, cut into cubes
1/2 + 1/2 tsp
gruyère cheese, grated
Step by step
Attach the Food Processor attachment fitted with the dicing disc onto the stand mixer.
Pour the olive oil in a skillet and cook the onion over medium heat until translucent. Add bacon cubes and fry lightly. Set aside.
Put the flour, salt, and butter into the bowl of the stand mixer fitted with the Flat Beater. Mix on speed 2 for 2 minutes.
Once the mixture has a sandy texture, replace the Flat Beater with the Dough Hook. Gradually add the water while kneading on speed 2.
When the dough comes together, use your hands to shape it into a ball, wrap in a cling foil and refrigerate for 30 minutes.
On a floured surface, roll out the dough. Place the dough in a low baking tin. Trim the overhanging pastry. Blind bake for 10 minutes in a 210°C preheated oven.
Remove the beans and baking paper and let cool for 10 minutes.
Mix the cream, eggs, salt and pepper in a stand mixer fitted with a Wire Whisk on speed 4 until well combined. Add the 2/3 of the Gruyère cheese and mix on speed 1.
Pour the cream mixture into the quiche base. Add the onions and bacon and top with the remaining Gruyère cheese.
Bake for 25-30 minutes in a 180°C preheated oven until golden and just set.