Quiche Lorraine

This all-time favourite is perfect for a relaxed picnic with friends – serve with a crisp green salad

  • Prep:10 mins
    Cook:45 mins
    plus pastry making and blind baking
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 588
  • fat 41.9g
  • saturates 22.4g
  • carbs 29g
  • sugars 0g
  • fibre 1g
  • protein 25.2g
  • salt 2.45g


  • 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


  1. Heat the oven to 180C/fan 160C/gas 4.

  2. Heat 1 tbsp olive oil in a frying pan and fry 6 chopped rashers of bacon for a minute or so until lightly cooked.

  3. Beat 5 large eggs, a 284ml carton of single cream and 150ml milk together with a fork then add 140g finely grated gruyère cheese, a generous grating of nutmeg and plenty of seasoning.

  4. Stir in half the bacon and carefully pour the mixture into the deep 24cm blind-baked pastry case then scatter over the remaining bacon.

  5. Bake for 35-40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case.

  6. Allow to cool a little before removing from the tin. Serve warm or at room temperature, with a green salad.

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