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Quiche Lorraine

Quiche Lorraine is the best bacon and cheese quiche around. It’s great for breakfast, lunch or dinner and makes a delicious addition to the picnic basket.
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Prep Time : 35 mins
Cook Time : 1 hr
Chilling time : 35 minutes
Total Time : 2 hrs 10 mins
Course : Mains
Servings : 6 slices
Calories : 506 : kcal
Author : Harriet

EQUIPMENT

  • Food processor (optional)
  • Mixing bowl (if you are not using a food processor)
  • Metric scales
  • Metric measuring jug
  • Metric measuring spoons
  • Whisk
  • Knife for chopping
  • Grater
  • Cutting board
  • 25 cm (10 inch) loose-based flan tin
  • Baking paper
  • Rolling pin
  • Baking tray
  • Baking beads or uncooked rice
  • Cake rack

INGREDIENTS

Pastry

  • 200 grams plain flour all-purpose flour) all-purpose flour
  • 90 grams butter chilled and cut into small pieces
  • 1 egg yolk
  • 3 - 5 tablespoons iced water use ice cubes to chill the water

Filling

  • 20 grams butter
  • 1 medium brown onion diced
  • 160 grams lean bacon roughly diced
  • 40 grams chives finely chopped
  • 2 large eggs
  • 185 grams cream
  • 60 grams milk
  • 100 grams Gruyere cheese or cheddar cheese, grated

INSTRUCTIONS

  • Make the pastry
    Place the flour and butter into a food processor and process for about 10 – 15 seconds, or until it looks crumbly.
    Add the egg yolk and 3-4 tablespoons of cold water, process in short bursts until the mixture just comes together, if needed a add another tablespoon of cold water.
    Remove from the processor and shape into a ball.
    Wrap in plastic and put in the fridge for about 20 minutes.
    Place the pastry ball between two large sheets of baking paper. Roll into a circle about 32 cm in diameter or large enough to line the base and sides of the flan tin.
    Gently press the pastry into the tin and, trim away any excess pastry.
    Place the lined tin back into the fridge for another 20 minutes or longer.

While the pastry is chilling prepare the filling and pre-heat the oven to 190°C (375°F).

  • Make the filling.
    Heat the butter in a frying pan, add the diced onion, and bacon and cook for 10 minutes, stirring frequently until the onion is soft and translucent and the bacon is cooked. Remove from the heat and mix in the chives and allow to cool.
    In a jug or small mixing bowl combine the eggs, cream, milk and pepper to taste, mix well then put aside.
  • Blind bake the pastry.
    Place a piece of baking paper into the chilled pastry shell, make sure it completely covers the base and sides. Fill the shell up to the top with baking beads or uncooked rice.
    Place the filled pastry case in the hot oven and bake for 15 minutes.
    Remove the pastry case from the oven and use a spoon to remove half of the rice from the shell, then carefully lift out the baking paper with the remaining rice. Put the pastry shell back into the oven and bake for 10 – 15 minutes more or until the base is dry and lightly golden.
  • Putting it together.
    Putting together.Spread the bacon filling evenly into the pastry shell. Pour the egg mixture over the top followed by the grated cheese. Return to the oven and bake for about 30 minutes or until the middle of the quiche is set – it should not wobble when you shake the tray.
    Remove from the oven, allow to cool slightly before serving.
Nutrition Facts
Quiche Lorraine
Serving Size
 
1 slice
Amount per Serving
Calories
506
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
21
g
131
%
Cholesterol
 
188
mg
63
%
Sodium
 
760
mg
33
%
Potassium
 
152
mg
4
%
Carbohydrates
 
29
g
10
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
18
g
36
%
Vitamin A
 
1498
IU
30
%
Vitamin C
 
5
mg
6
%
Calcium
 
231
mg
23
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclosure