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Quiche Lorraine

Make two & freeze one. Always good to have for when parents come for lunch.


Serves 8

6 rashers bacon or 200g bacon lardons
4 eggs
300ml double cream
50g grated gruyere
freshly ground black pepper

For the pastry
140g unsalted butter
225g plain flour
3 tablespoons ice cold water

Preheat oven to 180°C

To make the pastry, whizz butter & flour in a food processor until it resembles fine crumbs. Add the cold water a spoon at a time until the dough clumps together. Wrap in greaseproof paper and rest in the fridge for an hour.

Meanwhile, fry the bacon or lardons until brown, set aside. Beat two eggs and two egg yolks, add pepper (the bacon provides enough salt) & cream.

Roll out the pastry and set in a greased 25cm flan dish or tin. Cover with greaseproof paper and baking bean, bake blind for 15 minutes. Take out the beans and paper, bake for another 5 minutes. Pour in the egg mixture and bake for approximately 25/30 minutes until browning on top and the quiche is set.

Approximate cost £3.50