Classic
Quiche Lorraine
Recipe

This easy to prepare, classic Quiche Lorraine recipe makes a perfect, casual light main course at any time of the day. I also occasionally bake single portions in individual flan cases which make a delicious first-course for a summer dinner party.

It is best made fresh the same day and served very slightly warm. But if there's any left over, don't waste it - cling wrap and refrigerate......it's also perfect eaten cold for a snack or packed lunch.

Gourmet food........the EASY way!

Quiche Lorraine

FOR THE PASTRY
9oz/250g shortcrust pastry (alternatively, you can use ready-made pastry)

FOR THE FILLING
7oz/200g rindless back bacon, diced
4oz/100g gruyère cheese, grated
4 eggs, beaten
3½fl oz/100ml milk
7fl oz/200ml heavy (double) cream
pinch ground nutmeg
salt & freshly milled black pepper

METHOD

• Prepare the pastry and refrigerate for at least 30 minutes.
  

• On a lightly floured surface, roll out the pastry and use to line a well buttered 8½inch/22cm flan dish or loose-bottomed flan tin. Press gently into the corners and trim off any excess pastry. Lightly prick the base with a fork and chill for 15 minutes.
  

• Preheat the oven to 375°F/190°C/gas mark 5.
  

• Remove the pastry case from the refrigerator and line the inside with a piece of baking parchment held down with dried beans (this is known as "baking blind"). Place onto a baking sheet and bake for 15 minutes. Carefully remove the parchment and beans and return to the oven for another 5 minutes.

The above stages in this quiche Lorraine recipe can be completed the day before.

• Reduce the oven temperature to 340°F/170°C/gas mark 4.
  

• Fry the bacon pieces over a high heat until crisp. Drain onto kitchen paper.
  

• Sprinkle the cheese over the pastry shell followed by the bacon pieces.
  

• In a bowl, beat together the eggs, milk, cream and nutmeg. Season with salt and freshly milled black pepper.
  

• Place the pastry case onto a baking sheet and pour three quarters of the filling over the cheese and bacon.
  

• Half pull the oven shelf out and place the baking sheet onto it. Now add enough of the filling so that it comes to just under the top of the crust. This way you are able to fill the quiche without spilling the mixture.
  

• Bake for 30 to 40 minutes until golden brown and softly set - the center should not feel too firm.
  

• Remove from the oven and allow to stand for at least 15 minutes before serving.

This deliciously simple Quiche Lorraine recipe would also be perfect as part of the offering for a relaxed summer picnic menu.

To go from my quiche Lorraine recipe to
My recipe for home made PORK PIE
CLICK HERE