Quiche Lorraine

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• 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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• bennachie

  28 April 2010

  bennachie rated and commented on this recipe

  

  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

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• petunia

  26 October 2010

  petunia rated and commented on this recipe

  

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

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• Kirstythompson22

  14 December 2010

  Kirstythompson22 commented on this recipe

  Does anyone know if this recipe can be frozen?

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• oufc

  15 May 2011

  oufc commented on this recipe

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

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• olympia

  05 June 2011

  olympia commented on this recipe

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

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• iranadun

  18 July 2011

  iranadun rated and commented on this recipe

  

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

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• Sue

  27 April 2012

  Sue rated and commented on this recipe

  

  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.

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• scapa

  22 May 2012

  scapa rated and commented on this recipe

  

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

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• zhagan

  22 August 2012

  zhagan rated and commented on this recipe

  

  quick and simple recipe. the family loved this at a party i done

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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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