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French Recipe: Quiche Lorraine

A quiche Lorraine with one slice cut out on a white plateI have a confession to make.  On more than one occasion, I have purchased a supermarket Quiche Lorraine and I’m sure I’m not the only one!  A Quiche Lorraine looks hard to make.

A Quiche Lorraine, however is one of those things that taste so unbelievably better than the supermarket version that you kick yourself for not making one before.  If you cheat a little and buy shortcrust pastry, the filling is a cinch.  If you can, have a go at making your own shortcrust pastry, as that extra buttery and flaky texture just adds to this fantastic dish.

A Quiche Lorraine can be served warm with a side salad.


  • shortcrust pastry (bought or homemade)
  • 150 gr cubed bacon
  • 3 eggs
  • 300 ml double cream
  • good pinch nutmeg
  • pinch salt & pepper


You can make one large Quiche Lorraine (about 23cm tin) or individual tarts.

If you have bought shortcrust pastry, you will need to blind bake it in the oven for 15 minutes, and then again without the beads for 5 minutes (see the instructions for homemade shortcrust pastry for more details).

Turn your oven on to 170 C / 335 F.

In a frying pan, add the cubed bacon and fry on a medium heat for about 5 minutes.

In the cooked pastry case, spread the bacon over the base.

In a large bowl, mix the eggs, cream, nutmeg, salt and pepper.

Pour this egg mixture over the bacon and fill to the brim of your Quiche tin.

Bake in the preheated oven for about 15 minutes, until the mixture is set.  Enjoy the Quiche Lorraine warm or cold.

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