Quiche Lorraine

Quiche Lorraine

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(11 ratings)

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Cooking time

Prep: 1 hr, 30 mins - 1 hr, 45 mins Ready in 1¾ hours, inc making pastry and cooking

Skill level

Moderately easy

Servings

Serves 6

This all-time favourite is perfect for a relaxed picnic with friends - serve with a crisp green salad

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
588
protein
25.2g
carbs
29g
fat
41.9g
saturates
22.4g
fibre
1g
sugar
0g
salt
2.45g

Ingredients

  • 1 deep 24cm blind-baked pastry case

Filling

  • 1 tbsp olive oil
  • 6 lean rashers of smoked dry cure bacon, chopped
  • 5 large eggs
  • 284ml carton single cream
  • 150ml milk
  • 140g Gruyère cheese, finely grated
  • generous grating of nutmeg

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Method

  1. Preheat the oven to fan 160C/conventional180C/gas 4. Heat the oil in a frying pan and stir fry the bacon for a minute or so until lightly cooked.
  2. Beat the eggs, cream and milk together with a fork then add the cheese, nutmeg and plenty of seasoning. Stir in half the bacon and carefully pour the mixture into the baked pastry case then scatter over the remaining bacon.
  3. Bake for 35-40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case. Allow to cool a little before removing from the tin. Serve warm or at room temperature, with a green salad.

Recipe from Good Food magazine, August 2003

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Comments

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lauz_4841's picture

Lovely recipe.... although there was an awful lot of mixture... you will only need about half of the measurements. I made my quiche with bacon and mushrooms and as an added twist used st agur cheese broken up in the mixture... delicious for cheese lovers!!! :)

zhagan's picture
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quick and simple recipe. the family loved this at a party i done

scapa49's picture
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i used smokey bacon and red onion, also used the jus-rol pastry block. lovely just warm with a little salad

suefry's picture
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Have been using this recipe since it first appeared. It's wonderful at room temp. I always use cheddar as our gruyere( I am in South Africa) is a strange flavour in a quiche unless I mix it with one of our local cheeses.

irangadunu's picture
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didnt have cream so used evaporated milk. sprinkled chives on top just before it went in to the oven. very good.

olympiak's picture

If I wanted to use phylo pastry for the base, how much time do I have to bake the base?

jafood's picture

Came out perfect first time and everyone finished their plate. Easy to make and cook. Worth giving a go.

kthompson22's picture

Does anyone know if this recipe can be frozen?

ladycza's picture
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very good and very easy, i used strong cheddar and added mushroom, onion and red pepper.Yum!Yum!

oxencraig's picture
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didn't have any bacon so used pancetta, definitely recommend it everybody loved it, even my daughter and she is very critical of my cooking

jubert's picture
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I used Jus-Rol ready shortcrust pastry and cheddar instead of Gruyere. It was absolutely delicious, very easy and will definitely make again.

jacqib's picture
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very nice indeed. It will be added to my repertoire!
Made it for a picnic at Kew Gardens.
Adding spinach and pepper sounds interesting, I may try that

juliejane's picture
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I made this for my husband and he thought it was delicious. I left out the netmeg as this makes the quiche taste like egg custard and added mushrooms. Next time i make this i will use a strong cheddar instead of the gruyère. All in all a very good recipe!

bby-princess-tashax's picture

Tried this recipe for my family BBQ and everyone loved it! My mother in law (who doesn't eat a lot) had eaten 4 pieces by the end of the meal!

anusha's picture

Dont you need to do a base as well

adriantwiggs's picture
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Excellent, it was eaten up very quickly at a family party. I had to make another a few days later for myself. I added mushrooms and onions aswell and used 1 less egg.

fanecabrava82's picture
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Sooooo good, next time i'll try adding green bell pepper and spinach.

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