Quiche Lorraine

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2:0

Serves 6

Medium

The quiche Lorraine is a classic French recipe beloved by many – and we can see why, with its indulgent ingredients of cheese, bacon and cream, all encased in a buttery pastry.

Quiche Lorraine can be enjoyed fresh from the oven or cold. It can be served for lunch, dinner or supper and alongside a refreshing, seasonal salad. What’s more, you can pack your quiche Lorraine into a hamper and enjoy on a picnic under the sun.

Invite guests round for a simple lunch or dinner and enjoy the tastes of France together. Here’s our very delicious and simple quiche Lorraine recipe.

Content image
Ingredients image

What you'll need...

For the pastry
  • 350g plain flour
  • 140g unsalted butter – cold and cubed
  • 1 tsp salt
  • 1 egg
  • Ice water
For the filling
  • 250g bacon (streaky or lardons), chopped
  • 125g cheese (cheddar or gruyere), grated
  • 250ml double cream
  • 100ml whole milk
  • 5 large eggs
  • Fresh nutmeg, grated
  • Salt and pepper
  • Chopped chives, for garnish

Method

  1. Add the flour, salt and butter in a bowl and use your fingertips to rub the ingredients together until it resembles breadcrumbs. 

  2. Add one egg yolk and a few tablespoons of ice water until the pastry comes together in a ball. 

  3. Turn out the pastry onto a floured surface and knead together. Once kneaded, use the dough to line a loose-bottomed flan tin. Chill in the fridge for 30 minutes. 

  4. Preheat the oven to 220C and remove the pastry from the fridge. Prick the pastry case all over with a fork (to prevent air bubbles) and line the base with parchment paper and baking beans. Place onto a baking sheet and bake for 10 minutes before removing the beans and paper and baking the empty case for another 10 minutes, or until lightly browned. Remove from the oven and trim any overhanging pastry. Allow the pastry to cool. 

  5. Reduce the oven’s temperature to 180C. 

  1. Heat a large frying pan or sauté pan and cook the bacon until browned and crispy. Use a slotted spoon to transfer the cooked bacon to kitchen paper to absorb any excess grease. Leave the bacon juices in the pan. 

  2. Crack the remaining eggs into a large mixing bowl and whisk in the cream, milk, nutmeg, salt and pepper and some chives. Place the bacon and cheese at the bottom of the pastry shell, making sure to spread it evenly. 

  3. Carefully pour in the egg mixture until it almost reaches the top and carefully transfer the quiche to the oven. Alternatively, if you’re worried about spilling, pull out the oven tray and place the bacon and cheese filled pastry on top. Pour in the egg mix and slowly slide the oven shelf back in place. 

  4. Bake for 40 minutes or until the quiche is brown on top with a gentle wobble in the middle. Remove from the oven and serve warm or cold, with a sprinkle of chives on top. 

Shop the tools you will need

Secondary image for Wooden Pastry Brush Main image for Wooden Pastry Brush

£3

Secondary image for Non-Stick Loose Bottom Quiche & Flan Tin Main image for Non-Stick Loose Bottom Quiche & Flan Tin

£10

Secondary image for Stainless Steel Mixing Bowl Set Main image for Stainless Steel Mixing Bowl Set

£34

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