Quiche Lorraine in 4 easy steps
See this recipe step by step

Quiche Lorraine in 4 easy steps

Intimidated by quiche and all that pastry making? Try this beginners guide and you'll be surprised how simple it can be

Difficulty and servings

Easy

Cuts into 8 slices

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 50 mins

Plus chilling

Method

  1. Roll out pastry and lift into tin: Leave pastry to soften at room temperature so it doesn't crack when rolling. Lightly flour rolling pin and work surface. Gently press top of pastry, from the end closest to you outwards, a few times, turn 90°, then repeat until 1cm thick. Now roll out pastry in one direction only, turning every couple of rolls, to a circle the thickness of a £1 coin. Use the rolling pin to lift pastry up and over tin, floured side facing up.
  2. Line the tin and trim the pastry: Smooth pastry over the base of the tin to remove any pockets of air. Gently ease pastry into the inside edge of tin and against the sides. Trim overhanging pastry with kitchen scissors so pastry rises 1cm above the rim. Roll excess pastry into a small ball and use to press pastry into the fluted edges. Chill for 30 mins, covered with cling film. Any left over can be chilled and reused, or frozen for up to a month.
  3. Bake the pastry case blind: Heat oven to 200C/fan 180C/gas 6. Cut a large piece of baking parchment, then scrunch into a ball. Open it out and use to line chilled pastry case, then tip in baking beans with more against the sides, to support pastry wall when baking. Bake on a baking sheet for 15-20 mins until the sides are crisp and set. Remove from oven and carefully lift paper and beans out. Return pastry to oven and cook for another 5 mins or until the base and sides are golden and crisp.
  4. Fill pastry case and bake Lower oven to 150C/fan 130C/gas 2. Heat a pan, then fry the bacon until golden. Scatter over the pastry base, discarding excess fat, followed by the cheese. Mix eggs, cream and nutmeg together, then half-fill the case. Rest baking sheet on an oven shelf, then pour in the rest of the mixture. Bake for 30-35 mins or until just set. Remove and allow to cool for 10 mins.
Try

Problem solving

The pastry shrank during baking: If you don't chill your pastry for long enough, the butter will start to melt during baking before the pastry has time to set, causing shrinkage. Chill the pastry for at least 30 mins before baking - plus, if you trim the pastry so that it is above the rim, it won't matter if it shrinks slightly.

The cooked pastry case cracked

Pastry that is rolled out too much becomes overworked and too elastic. As a result, it can spring back during baking or little cracks form. Get the pastry to a pliable texture before you start rolling, then do lots of gentle rolls and turns as opposed to a few forceful ones. Plug any small cracks with a little leftover pastry before pouring in the custard.

Per serving

610 kcalories, protein 14.0g, carbohydrate 31.0g, fat 49.0 g, saturated fat 23.0g, fibre 1.0g, sugar 1.0g, salt 1.73 g

Recipe from Good Food magazine, May 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo maccasmissus

    18 November 2007

    maccasmissus rated and commented on this recipe

    5 stars

    so easy and very tasty. i have also made them in individual sizes for luches out and have used different bacons as well

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  • Binder photo Collette

    02 March 2008

    Collette rated and commented on this recipe

    5 stars

    Fantasic - made this lots of times now and have had lots of compliments - better than anything you can buy ready made and really easy.

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  • Binder photo bcnfoodie

    12 March 2008

    bcnfoodie commented on this recipe

    I can't for the life of me see what sized tin I'm supposed to use. I would have love to have made this recipe, but without such important information it isn't worth it.

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  • Binder photo Karen

    15 June 2008

    Karen rated and commented on this recipe

    5 stars

    Just made this tonight, it went down a storm. Nice and easy too.

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  • Binder photo Julie H

    06 July 2008

    Julie H rated and commented on this recipe

    3 stars

    Made this for my husband, he thought it was really nice, but has asked for onions in it next time i make it, and no nutmeg as he said that it reminded him of egg custard tarts! Note for bcnfoodie, i used a 10 inch tin and and was a perfect size.

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  • Binder photo vicki

    19 January 2009

    vicki commented on this recipe

    I did this in a 10 inch tin and used homemade pastry with 8 oz flour, 4 oz butter abd salt. I worked out great. Very simple and very tastey.

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  • Binder photo vicki

    19 January 2009

    vicki rated this recipe

    5 stars

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  • Binder photo TFAssociates

    02 May 2009

    TFAssociates commented on this recipe

    fantastic - and so simple!

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  • Binder photo NickyL1

    27 July 2009

    NickyL1 rated and commented on this recipe

    5 stars

    Loved this - easy to make and pretty good to eat as well!

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  • Binder photo Scrappydoo

    11 November 2009

    Scrappydoo rated and commented on this recipe

    5 stars

    Excellent quiche recipe. This will become a regular. I'll keep the ratio of eggs and cream the same and just vary the other ingredients. Loved it.

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  • Binder photo sarah

    06 April 2010

    sarah commented on this recipe

    lovely simple recipe, i made my own pastry but could have rolled it out a little thinner. I used ham mushroom and onion in the egg mixture and it was tasty...i can imagine the bacon would be even better though. Hubby took the last slice to work for his mate to try, it went down a storm, will defo make again x

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  • Binder photo sarah

    06 April 2010

    sarah rated this recipe

    5 stars

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  • Binder photo Scrappydoo

    19 April 2010

    Scrappydoo commented on this recipe

    This has become a regular. Today I used half fat double cream and the result was great.

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  • Binder photo Cat

    25 April 2011

    Cat rated and commented on this recipe

    4 stars

    I think I may have to accept that me and pastry are never going to be friends. :-( I followed the instructions scrupulously but my pastry still disintegrated when I tried to put it in the tin, and the tip with the ball of pastry just resulted in the two bits of pastry sticking together and making more holes. Some of the filling escaped despite my attempts to patch the resulting gaps, and the whole thing took much longer to cook than the recipe indicated � nearer 50 minutes than 30. All the mess and hassle is quite worth it, though � the end result is utterly delicious, and much better than any quiche I�ve ever bought. One to try again, but definitely only when I�ve got time to spare!

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  • Binder photo clair

    04 May 2011

    clair rated and commented on this recipe

    5 stars

    Seriously yummy quiche. I didn't worry about baking the pastry blind first either, just placed the filling straight in the uncooked pastry lining, then straight in the oven for about 30mins!

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  • Binder photo clair

    04 May 2011

    clair commented on this recipe

    ps I missed out nutmeg and included chopped up spring onions!

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  • Binder photo Rose

    20 May 2011

    Rose rated and commented on this recipe

    5 stars

    I've made this over and over again and it's always a big success, delicious and so easy!

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  • Binder photo jayne

    30 May 2011

    jayne rated this recipe

    4 stars

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  • Binder photo jayne

    30 May 2011

    jayne rated this recipe

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  • Binder photo jayne

    30 May 2011

    jayne commented on this recipe

    very easy, fab

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Difficulty and servings

Easy

Cuts into 8 slices

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 50 mins

Plus chilling

Ingredients

  • flour , for dusting
  • 500g block ready-to-roll shortcrust pastry
  • 200g smoked streaky bacon , chopped
  • 85g medium cheddar , cut into small cubes
  • 3 eggs , lightly beaten
  • 284ml tub double cream
  • pinch grated nutmeg
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Per serving

610 kcalories, protein 14.0g, carbohydrate 31.0g, fat 49.0 g, saturated fat 23.0g, fibre 1.0g, sugar 1.0g, salt 1.73 g

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