Quiche Lorraine

Ingredients

• 1 sheet frozen shortcrust pastry, thawed
• 1 tbsp. olive oil
• 6 shallots, thinly sliced
• 1 onion, diced
• 3 rashers bacon, diced
• 150g cheddar cheese, grated
• 4 eggs
• 1 cup milk
• 2 tbsp. chopped chives

Method

1. Lightly spray an 18cm ovenproof pie dish with canola spray and line with the pastry sheet and trim and discard the excess pastry. Refrigerate the pastry for 10 minutes.
2. Using the ‘Bake’ function, pre-heat the oven for 10 minutes on 230°C.
3. Remove the pastry from the refigerator and prepare the pastry for blind baking by covering the pastry with a sheet of baking paper, fill with 1 ½ cups baking weights. Reduce the temperature to 220°C and place the pastry in the oven for 10 minutes on the lowest slot. Remove from the oven and remove the pastry weights and place back into the oven for a further 5 minutes. Remove and cool.
4. Heat the oil in a frying pan over medium heat. Add the onions, bacon and shallots and cook for 5 minutes, stirring constantly. Take off the heat and drain on paper towel.
5. Spread the bacon mixture and cheese evenly over the pastry base. Whisk the eggs, milk and chives together and pour over the bacon mixture.
6. Reduce the temperature on the oven to 180°C and return the pie to the oven.
7. Cook for 30 – 35 minutes or until the filling is set.
8. Serve hot or cold with salad.