Best-Ever Quiche Lorraine
This quiche is quick to make and tastes fantastic. A shortcrust pastry case is filled with bacon, ham, Gruyere cheese and a savoury egg custard. It's perfect for dinner or packed lunches.
Ingredients
Serves: 6
- 1 pinch ground dried basil
- 1 sheet shortcrust pastry
- 1 teaspoon oil for greasing
- 100g ham (ham end if possible), diced
- 200g grated Comté or Gruyere cheese
- 250g bacon, cut into thin slices
- 3 eggs
- 400ml creme fraiche
- salt and pepper to taste
Method
Prep:15min ›
Cook:40min ›
Ready in:55min
- Preheat the oven to 180 C / Gas 4. Cook the bacon in a frying pan and drain on kitchen towels if needed.
- Beat together the eggs in a bowl. Add 1/2 grated cheese, cream, salt, pepper and basil. Stir to combine.
- Line a greased quiche dish with the shortcrust pastry. Evenly prick the base with a fork.
- Scatter ham and bacon into the pastry case, then pour in the egg mixture. Top with remaining cheese and bake for 40 minutes or until golden and set.
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Reviews & ratings
Average global rating:
(14)
Reviews in English (3)
very easy to make, i make this for my bakery shop, sells really well, the taste is great - 18 Feb 2014
Just made this tonight, it tastes devine. Only difference next time will be blind baking the pastry first, it was soggy. The whole family loved it. - 09 May 2014
Made it according to recipe, no changes made. It was lovely! Used new quiche tin (Double coated Teflon with small holes in the bottom to improve airflow and avoid soggy bottom. Worked well. - 17 Dec 2016
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