04 Jun La Quiche Lorraine


La Quiche Lorraine

4 June 2017

PREP. TIME: 20 MIN   -   COOK TIME: 30 MIN   -   SERVES: 6

Surprise yourself and make this traditional, fuss free, quiche recipe, sourced from where all good quiche comes from - Lorraine in France. Everything is made from scratch, and dead easy. Impress everyone, even yourself by making your own pastry!

Recipe Template

Delicious with a glass of wine in any weather, whether you are setting out with a picnic rug or lighting the fire and settling in on a cold, windy night.

TIP: If you simply cannot be bothered to make your own pastry most savoury short crust pastries suffice.  I recommend the Careme brand - Sour Cream Short Crust.  Proceed to Step 2.



180 g Plain Flour

90 g Cold unsalted butter

2 - 4 tablespoon Iced Water


250 g Bacon

500 mls Cream

4 large Egg

Salt and Pepper


Kitchen scales ; Measuring spoons ; Measuring jug ; Kitchen board ; Cling film ; Cooks knife; Fry pan; Kitchen paper; Rolling pin; Quiche pan; Wire cooling rack


Step 1: Make the Pastry

Sift the flour onto a clean work space.

Dice the butter into 1cm cubes.

Using your fingers, crumb the flour into the butter, add the water, 1 tablespoon at a time so that you can form a dough.

Roll the pastry it into a ball, cover in plastic film and set aside for 1 hour.

Step 2.

Preheat the oven to 200C

Step 3

Cut the bacon into dice:

Fry in a dry hot pan for a minute or two to release the fat.

Drain on clean kitchen paper.

Step 4: Make the custard

Beat the eggs and the cream together - season with salt and pepper.

Step 5

Grease the quiche dish with butter.

Roll out the pastry - quite thinly - (these portions make more than enough pastry to line a 28cm pastry flan) and line the greased quiche pan with the sheet of pastry.

NB If using pre - rolled pastry - simply use as is.

Step 6

Spread the bacon onto the raw pastry.:

Pour the custard onto the pastry over the bacon.

Place the quiche into the hot oven and cook for about 30 minutes.

Step 7

Let the quiche  cool a little before cutting and serving. 


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