The BBC Good Food logo
Quiche Lorraine on a plate outside

Quiche Lorraine

A star rating of 4.4 out of 5.31 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus pastry making and blind baking
  • More effort
  • Serves 6

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

  • Freezable
Nutrition:
NutrientUnit
kcal588
fat41.9g
saturates22.4g
carbs29g
sugars0g
fibre1g
protein25.2g
salt2.45g
Advertisement

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

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4.

  • STEP 2

    Heat 1 tbsp olive oil in a frying pan and fry 6 chopped rashers of bacon for a minute or so until lightly cooked.

  • STEP 3

    Beat 5 large eggs, a 284ml carton of single cream and 150ml milk together with a fork then add 140g finely grated gruyère cheese, a generous grating of nutmeg and plenty of seasoning.

  • STEP 4

    Stir in half the bacon and carefully pour the mixture into the deep 24cm blind-baked pastry case then scatter over the remaining bacon.

  • STEP 5

    Bake for 35-40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case.

  • STEP 6

    Allow to cool a little before removing from the tin. Serve warm or at room temperature, with a green salad.

Goes well with

Recipe from Good Food magazine, August 2003

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.4 out of 5.31 ratings
Advertisement
Advertisement
Advertisement

Sponsored content