Quiche Lorraine on a plate outside

Quiche Lorraine

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(18 ratings)

Prep: 10 mins Cook: 45 mins 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

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

  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.

  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.

  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.

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

  6. 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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ladycza
26th Oct, 2010
5.05
very good and very easy, i used strong cheddar and added mushroom, onion and red pepper.Yum!Yum!
oxencraig
28th Apr, 2010
4.05
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
jubert
27th Jul, 2009
5.05
I used Jus-Rol ready shortcrust pastry and cheddar instead of Gruyere. It was absolutely delicious, very easy and will definitely make again.
jacqib
15th Jul, 2009
4.05
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
juliejane
19th May, 2009
5.05
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!
bby-princess-tashax
17th May, 2009
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!
anusha
11th May, 2009
Dont you need to do a base as well
adriantwiggs
13th Apr, 2008
4.05
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.
fanecabrava82
1st Jan, 2008
5.05
Sooooo good, next time i'll try adding green bell pepper and spinach.

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