Christine's quiche Lorraine

Christine's quiche Lorraine


39 people made this

About this recipe: I make this quiche Lorraine at least once a month. It's great for buffets, dinner or for a quick lunch. The pastry is enough for a springform tin 28-30cm across. You can keep leftover pastry in the freezer for 1 month.


Serves: 8 

  • For the pastry
  • 200g plain flour
  • 1/2 teaspoon salt
  • 75g softened butter
  • 5-6 tablespoons cold water
  • For the filling
  • 250g bacon, cut into thin strips
  • 500ml cream
  • 3 eggs
  • 2 egg yolks
  • 1/2 teaspoon salt
  • black pepper to taste
  • 1 pinch nutmeg

Prep:15min  ›  Cook:35min  ›  Extra time:50min chilling  ›  Ready in:1hr40min 

  1. Mix the flour, salt and soft butter with a mixer on a low speed to a crumble. Add water and then briefly mix again with your hands into a dough, but do not knead. Cover the pastry with cling film and put into the fridge for half an hour to cool.
  2. Fry the bacon in a frying pan without oil over a low heat until crispy, dab dry on kitchen paper and leave to chill.
  3. Grease a springform tin, roll the pastry out and line the bottom of the tin with it. Prick with a fork several times. Place the tin in the fridge.
  4. Mix the cream, eggs, egg yolks, salt, pepper and nutmeg together.
  5. Preheat oven to 220 C / Gas 7.
  6. Spread the cooled bacon pieces over the pastry. Then pour the creamy egg mixture over the pastry.
  7. Bake the quiche in the preheated oven for 15 minutes, then reduce heat to 180 C / Gas 4 and bake for another 15-20 minutes.


Quiche Lorraine
Quiche Lorraine

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Reviews (5)


Easy and delicious! I make it a lot! - 05 Apr 2012


This recipe is very delicious but I added some garlic powder , onion powder and grated mozzarella and became more delicious. - 18 May 2012


Very easy to make. Made this using xmas leftovers. As I didnt have the right quantity of cream I added milk to make up to 500ml. Also added some sliced onion. Delicious. - 29 Dec 2012

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