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Healthier Quiche Lorraine

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Allow at least an hour for pastry to chill in the fridge.
  • More effort
  • Serves 6
A healthier version of this delicious quiche that goes down a treat!



  • 80g cold, hard butter
  • 160g wholemeal plain flour
  • 2-4 tbsp water

Egg Filling

  • 80g cold, hard butter
  • 160g wholemeal plain flour
  • 2-4 tbsp water
  • 1 white onion
  • 140g diced pancetta
  • 20g parmesan
  • 4 eggs
  • 50ml semi skimmed milk
  • salt and pepper


  • STEP 1
    Preheat the oven to 200 degrees Celsius.
  • STEP 2
    Dice the cold butter and add it to a bowl with the flour. Use your fingertips and rub the butter into the flour until you have fine breadcrumbs. Add the water 1tbsp at a time and mix until the pastry comes together. Make into a ball, wrap in clingfilm and leave in the fridge for at least 30mins.
  • STEP 3
    While the pastry is in the fridge, place the pancetta on a low heat in a pan. Dice the onion into small pieces. Add the onion to the pancetta and saute for 5-10 mins until cooked. There is no need to add oil into the pan as the pancetta releases fat as it cooks. If you find there is too much fat in the pan from the pancetta, use a piece of kitchen roll to dab on the fat to soak some up. Once cooked, place a couple pieces of kitchen roll in a bowl and scoop in the pancetta and onion. The kitchen roll will soak up some of the oils/fat. Leave to cool.
  • STEP 4
    Take the pastry out of the fridge and roll out thinly. Roll it out so that it is big enough to fit in a 20cm flan tin. Put the rolled out pastry into the tin and push it into the edges. If it cracks, use a bit of spare pastry to patch it up. You can either trim the edges now, or leave the pastry hanging over the edges to cook and then trim them after you blind bake. Place in the fridge for at least 30 mins. Then, prick the bottom with a fork and place a piece of baking parchment and fill with baking beans or rice etc and blind bake for 10 mins. Take out of the oven and remove the baking parchment and beans and place back in the oven for 5 more minutes. Make sure you don't overbake it as it is harder when using wholemeal flour as the pastry is already brown. Leave to cool. Turn oven temperature down to 160 degrees celcius.
  • STEP 5
    Whisk the eggs and milk in a bowl. Grate the parmesan and add 3/4 to the egg. Add the cooked pancetta and onion and a pinch of salt and pepper. Mix together. Pour carefully into the pastry case. Sprinkle the remaining parmesan on top. Place in the oven and bake for 30-40 mins or until the egg has all cooked.
  • STEP 6
    Serve immediately warm or leave to cool and serve it cold.
  • STEP 7
    Some ideas for leftover pastry: - jam tarts - cheese straws - chocolate twists -pastry balls coated in sugar and cinnamon

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