Rich quiche Lorraine

Rich quiche Lorraine


3 people made this

About this recipe: This incredible quiche Lorraine was brought to a party recently and it disappeared in minutes, anyone who tried a bite returned for seconds without even finishing firsts! Comments were circling about the perfection of the pastry and the texture of the filling. In my own humble opinion, quiche does not get better than this.


Serves: 12 

  • For the pastry
  • 250g butter
  • 450g plain flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 1 egg
  • 4 tablespoons cold water
  • For the filling
  • 6 rashers streaky bacon
  • 3 egg yolks
  • 1 egg
  • 300ml double cream
  • salt and pepper, to taste
  • 150g grated Gruyère cheese

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    For the pastry:

  1. In a bowl, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the baking powder and salt until well mixed. Add the egg and enough cold water to form a dough. Wrap in cling film and chill in the fridge for 30 minutes.
  2. Preheat the oven to 200 C / Gas 6. Grease a flan dish.
  3. Roll out the pastry to fit the prepared flan case. Line the flan dish with the pastry and push gently into the sides. Line with baking parchment and fill with dried beans.
  4. Bake in the preheated oven for 7 to 10 minutes, until the edges begin to blush golden brown. Remove from the oven and remove and discard the parchment and dried beans. Trim any excess pastry at this point.
  5. For the filling:

  6. Cut the bacon rashers into 3cm wide strips and cook in a frying pan over a medium heat for 5 minutes. Lay in the base of the prepared pastry case.
  7. In a bowl, whisk the egg yolks and whole egg together with the cream until well blended. Season and add the grated cheese. Pour over the bacon.
  8. Bake in the preheated oven for 20 minutes and then lower the heat to 170 C / Gas 3 and cook for a further 10 minutes. The filling should be puffed up and golden brown. Remove from the oven and let rest before slicing and serving.

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