Quiche Lorraine

Quiche Lorraine

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(13 ratings)

Prep: 1 hr, 30 mins - 1 hr, 45 mins Ready in 1¾ hours, inc making pastry and cooking

More effort

Serves 6
This all-time favourite is perfect for a relaxed picnic with friends - serve with a crisp green salad

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal588
  • fat41.9g
  • saturates22.4g
  • carbs29g
  • sugars0g
  • fibre1g
  • protein25.2g
  • salt2.45g
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Ingredients

  • 1 deep 24cm blind-baked pastry case

Filling

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 lean rashers of smoked dry cure bacon, chopped
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 5 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 284ml carton single cream
  • 150ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 140g Gruyère cheese, finely grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • generous grating of nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

Method

  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.

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Comments, questions and tips

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chrishbrown
21st Oct, 2014
very good and very yummy French Food. I love it. They serve this food in Restaurants in Pondicherry city in India. You can get details here https://www.zoompondy.com/articles/french-food-that-you-must-eat-in-pondicherry/
lauz_4841
27th May, 2013
Lovely recipe.... although there was an awful lot of mixture... you will only need about half of the measurements. I made my quiche with bacon and mushrooms and as an added twist used st agur cheese broken up in the mixture... delicious for cheese lovers!!! :)
zhagan
22nd Aug, 2012
4.05
quick and simple recipe. the family loved this at a party i done
scapa49
22nd May, 2012
4.05
i used smokey bacon and red onion, also used the jus-rol pastry block. lovely just warm with a little salad
suefry
27th Apr, 2012
5.05
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.
irangadunu
18th Jul, 2011
5.05
didnt have cream so used evaporated milk. sprinkled chives on top just before it went in to the oven. very good.
olympiak
5th Jun, 2011
If I wanted to use phylo pastry for the base, how much time do I have to bake the base?
jafood
15th May, 2011
Came out perfect first time and everyone finished their plate. Easy to make and cook. Worth giving a go.
kthompson22
14th Dec, 2010
Does anyone know if this recipe can be frozen?
ladycza
26th Oct, 2010
5.05
very good and very easy, i used strong cheddar and added mushroom, onion and red pepper.Yum!Yum!

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carbonelvernon
31st Aug, 2015
Why don't you give a simple recipe for quiche made without cream?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.