Quiche Lorraine
A comforting classic that brings everyone to the table, Quiche Lorraine is a golden, cheesy tart filled with bacon. Perfect for making ahead of time, for a quick weeknight dinner or to enjoy as a relaxed weekend lunch. Serve with a salad to balance out the meal.
Serves: 8
Prep: 15-20 mins + 30 mins resting
Cooking time: 45 mins
Ready in: 90 mins
- 6oz/170g Plain Flour
- 3oz/85g Butter
- 1-3tbsp water (I usually need about 2)
- 3- 4 rashers smoked back bacon, rind removed, cut into chunks
- 3oz/85g Gruyere cheese, grated
- 1tbsp Fresh Parsley, chopped
- 1/4 pint/ 120ml milk
- 1/4 pint/ 120ml double cream
- 2 Eggs
- Black Pepper to taste
- Rub the butter and flour together in a bowl until it resembles breadcrumbs. Slowly add in water until you get a dough. Roll it out to line your quiche dish (20cm), cover and leave to chill in the fridge for 30 minutes.
- Fill the pastry with baking parchment and weigh down with baking beads or even rice. Bake blind for 15minutes at 200C/180C Fan/ Gas 6 until set and golden.
- Meanwhile, whisk together the eggs, milk, cream, parsley and black pepper
- Quickly, remove the baking parchment and baking beads, then scatter the bacon and grated cheese over the base. Pour the egg mixture over the top and put bake in the oven for a further 30 minutes until risen, golden, and cooked through.
Method
- Rub the butter and flour together in a bowl until it resembles breadcrumbs. Slowly add in water until you get a dough. Roll it out to line your quiche dish (20cm), cover and leave to chill in the fridge for 30 minutes.
- Fill the pastry with baking parchment and weigh down with baking beads or even rice. Bake blind for 15minutes at 200C/180C Fan/ Gas 6 until set and golden.
- Meanwhile, whisk together the eggs, milk, cream, parsley and black pepper
- Quickly, remove the baking parchment and baking beads, then scatter the bacon and grated cheese over the base. Pour the egg mixture over the top and put bake in the oven for a further 30 minutes until risen, golden, and cooked through.
Ingredients
- 6oz/170g Plain Flour
- 3oz/85g Butter
- 1-3tbsp water (I usually need about 2)
- 3- 4 rashers smoked back bacon, rind removed, cut into chunks
- 3oz/85g Gruyere cheese, grated
- 1tbsp Fresh Parsley, chopped
- 1/4 pint/ 120ml milk
- 1/4 pint/ 120ml double cream
- 2 Eggs
- Black Pepper to taste
Additional Information
This is a little on the higher salt side of things due to the bacon, so please be mindful of this with small children.
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