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Quiche Lorraine

Contains pork – recipe is for non-Muslims only
This all-time favourite is perfect for a relaxed picnic with friends - serve with a crisp green salad

  • Prep: 1 hrs 45 mins
    Ready in 1¾ hours, inc making pastry and cooking
  • Serves 6
  • More effort
  • Serves 6
  • More effort
  • Calories 588
  • Carbohydrates 29
  • Saturated Fat 22.4
  • Sugar 0
  • Protein 25.2
  • Fat 41.9
  • Fibre 1
  • Salt 2.45

Nutrition per serving

  • Calories 588
  • Carbohydrates 29
  • Saturated Fat 22.4
  • Sugar 0
  • Protein 25.2
  • Fat 41.9
  • Fibre 1
  • Salt 2.45

Ingredients

  • 1 deep 24cm blind-baked pastry case
  • 1 tbsp olive oil
  • 6 lean rashers of smoked dry cure bacon, chopped
  • 5 large eggs
  • 284ml carton single cream
  • 150ml milk
  • 140g Gruyère cheese, finely grated
  • generous grating of nutmeg

Method

  1. Preheat the oven to fan 160C/conventional180C/gas 4. Heat the oil in a frying pan and stir fry the bacon for a minute or so until lightly cooked.

  2. Beat the eggs, cream and milk together with a fork then add the cheese, nutmeg and plenty of seasoning. Stir in half the bacon and carefully pour the mixture into the baked pastry case then scatter over the remaining bacon.

  3. Bake for 35-40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case. Allow to cool a little before removing from the tin. Serve warm or at room temperature, with a green salad.