A scrumptious Quiche Lorraine made with a white sauce; it's egg-free dining at its best!
- 1 hr 45 mins
- 450g shortcrust pastry, thawed
- 250g diced bacon
- 4 onions, sliced
- 50g butter
- 100ml (1/3 cup + 4T) cake flour
- 500ml (2 cups) milk
- handful chives, chopped
- 60ml (¼ cup) Pecorino cheese, finely grated
- 250ml (1 cup) Cheddar cheese, grated
- Line a 28cm round springform tart tin with the pastry and trim the excess. Cover the pastry with scrunched baking paper and fill with baking weights like rice. Refrigerate for about 30 minutes until firm.
- 2 Meanwhile, dry-fry the bacon on medium high for about 5-8 minutes until crisp. Add the onion and half the butter and fry for about 30 minutes until caramelised. Add a splash of water if the onions start to burn. Set aside.
- Melt the remaining butter in the same pan on medium high. Add the flour and cook, stirring, for 1 minute. Remove from the heat and gradually stir in the milk until smooth. Cook, stirring, for about 5 minutes or until the mixture boils and thickens. Remove from the heat and season. Stir in the chives and half the Pecorino cheese.
- Preheat oven to 180°C. Bake the pastry for 15 minutes. Remove the paper and weights. Bake for another 5 minutes until lightly golden. Remove from the oven.
- Increase the oven temperature to 200°C. Sprinkle half the Cheddar cheese into the pastry case and top with the onion mixture. Top with the sauce and sprinkle over the remaining cheese. Bake for about 20 minutes until golden.
White sauce is a delicious substitute in savoury bakes instead of egg custard. Replace 250ml egg custard with 250ml thick white sauce. Try this in quiches, small savoury tarts and savoury muffins.
Magazine issue date: July, 2015