For picnics, lazy lunches or bring-a-dish summer parties, a well-made quiche Lorraine shows you’ve taken time, care and effort to bake a classic. We’ve given this traditional quiche a makeover by using a spiced cheese pastry, plus a special soufflé technique to produce an irresistibly light and smoky bacon-flavoured filling.
For a three-cheese hit, we’ve used parmesan cheese in the pastry, while the filling has chunks of cheddar and grated gruyère on top. By dotting the cheddar evenly around the pastry case, you’ll achieve gorgeous little pockets of melty cheese when it’s cooked.
Smoked pancetta works well in this recipe, as it adds more flavour than unsmoked bacon and it’s a drier cure, so it won’t release as much liquid into the filling when cooking. Give the filling a light soufflé-like texture by whisking egg whites and folding them through the mixture.
Although onion isn’t in a traditional Lorraine, we found its flavour balances well with the cheese. So we’ve introduced it by adding nigella seeds to the pastry and spring onions into the filling.
This quiche is best when eaten slightly warm or at room temperature on the day it’s cooked.
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