Quiche Lorraine

    (253)
    1 hour 5 min

    Bacon, eggs, cheese and onions - a plain and simple delicious quiche.


    418 people made this

    Ingredients
    Serves: 8 

    • 1 recipe shortcrust pastry for a 23cm pie
    • 6 rashers bacon
    • 1 onion, sliced
    • 3 eggs, beaten
    • 350ml (12 fl oz) milk
    • 1/4 teaspoon salt
    • 150g (5 oz) grated Cheddar
    • 1 tablespoon plain flour

    Method
    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Preheat oven to 230 C / gas 8. Line pastry with foil. Bake for 8 minutes, then remove foil and bake for an additional 5 minutes, or until pastry is set and dry. Remove from oven and turn down temperature to 160 C / gas 3.
    2. In a large frying pan, cook bacon until crispy. Remove the bacon and chop into pieces but reserve 2 tablespoons of the dripping that's in the pan. Cook onion in this for 5 minutes.
    3. In a large bowl, mix together milk, salt and eggs. Stir in bacon and cooked onion. In a separate bowl, mix cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pastry.
    4. Bake in preheated oven for 35 to 40 minutes, or until knife inserted into centre of quiche comes out clean. If necessary, cover edge of pastry with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.
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    Reviews & ratings
    Average global rating:
    (253)

    Reviews in English (195)

    kcm
    by
    17

    I am a big fan of quiche becuse of its simplicity and wonderful flavours and have tried many recipes. This one includes too much liquid (we should reduce the amount of milk) which requires a longer cooking time and also to bake the pastry crust before hand or it would turn soggy. So much milk also makes it taste bland.  -  11 Feb 2010

    16

    Easy and very tasty. My hubby didn't like quiche until I made this and now loves it  -  17 Oct 2011

    11

    second time Ive made it and I agree its great, but too much liquid.I added chorizo and green peppers this time so fingers crossed.  -  04 Aug 2011

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