Quiche Lorraine

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Good Food

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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.

588 kcalories, protein 25.2g, carbohydrate 29g, fat 41.9 g, saturated fat 22.4g, fibre 1g, salt 2.45 g

'It was fun to make something more elaborate than usual.We enjoyed the savoury taste and strong flavours very much and served it along with rocket salad with orange and parmesan cheese.'

Latest comments and suggestions

• Lorena

  01 January 2008

  Lorena rated and commented on this recipe

  

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

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• Adrian Twiggs

  13 April 2008

  Adrian Twiggs rated and commented on this recipe

  

  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.

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• Anusha

  11 May 2009

  Anusha commented on this recipe

  Dont you need to do a base as well

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• MissTasha

  17 May 2009

  MissTasha commented on this recipe

  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!

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• Julie H

  19 May 2009

  Julie H rated and commented on this recipe

  

  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!

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• jacqib

  15 July 2009

  jacqib rated and commented on this recipe

  

  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

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• Julia

  27 July 2009

  Julia rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 1 hr 30 mins 1 hr 45 mins

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

588 kcalories, protein 25.2g, carbohydrate 29g, fat 41.9 g, saturated fat 22.4g, fibre 1g, salt 2.45 g

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