For the shortcrust pastry
- 300g plain flour, plus extra to dust
- 150g chilled salted butter, chopped or grated
- 60ml ice-cold water
For the filling
- 4 tbsp olive oil
- 4 red onions, thinly sliced
- 2 bay leaves
- 2 tbsp balsamic vinegar
- 4 tbsp tomato paste
- 4 British free-range back bacon rashers, rind removed, roughly chopped
- 4 large free-range eggs
- 250ml whipping cream
- 2 large tomatoes, sliced
- 50g cheddar cheese, grated
- 2 tbsp chopped flatleaf parsley
You’ll also need…
- 38cm x 26cm x 3-4cm deep baking tray, greased
- Sift the flour onto a clean work surface. Scatter over the butter and quickly work it into the flour with your fingertips. Don’t worry about any lumpy bits. Make a well in the centre and add the water. With the palm of your hand, quickly work the pastry together by pushing the dough into the surface away from you in a sweeping movement. Gather the dough together, shaping it into a flat ball. Dust with a little extra flour, wrap in cling film, then rest in the fridge for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
- On a clean, lightly floured surface, roll out the pastry to a 5mm thickness. Lay it over the baking tray, then carefully push it into the sides and corners, crimping it around the edges of the tray. Cover the pastry with a sheet of baking paper, then fill with baking beans or uncooked rice or dried beans. Chill for 20 minutes.
- Bake the chilled pastry for 10 minutes, then remove the beans/rice and paper and bake for a further 10 minutes, or until the pastry is golden in colour. Remove from the oven and leave to cool. Turn the oven temperature down to 190°C/170°C fan/gas 5.
- While the pastry is baking, heat the olive oil in a large frying pan and fry the onion and bay leaves over a medium heat for 10 minutes, or until the onion has softened and the mixture is fragrant. Add the vinegar, season with sea salt and freshly ground black pepper, then cook for 5 minutes more. Remove from the heat and leave to cool.
- Spread the tomato paste over the cooled pastry base, then top with the onion mixture. Scatter the chopped bacon over the top. Whisk together the eggs and cream, season with salt and pepper, then pour into the pie. Arrange the tomato slices on top, scatter over the cheese and sprinkle with parsley. Bake for 25-30 minutes or until the egg mixture is golden and set.
Recipe from In the kitchen by Simmone Logue
- You can vary the filling: for a veggie option replace the bacon with spinach.
- The pie will keep in the fridge, well wrapped, for up to 5 days.
- The classic pairings for quiche lorraine are Alsace’s white wines and so it is here; a pinot gris, especially.