Quiche Lorraine Recipe

Name: Quiche Lorraine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; For the pastry; 175g/6oz plain flour, plus extra for dusting; salt; 75g/23/4oz butter, plus extra for greasing; (alternatively use ready made pastry); For the filling; 250g/9oz English cheddar, grated; 4 tomatoes, sliced (optional); 200g/7oz bacon, chopped; 5 eggs, beaten; 100ml/31/2fl oz milk; 200ml/7fl oz double cream; salt; freshly ground black pepper; 2 sprigs of fresh thyme

Servings: persons

Ingredients
For the pastry
175g/6oz plain flour, plus extra for dusting
salt
75g/23/4oz butter, plus extra for greasing
(alternatively use ready made pastry)
For the filling
250g/9oz English cheddar, grated
4 tomatoes, sliced (optional)
200g/7oz bacon, chopped
5 eggs, beaten
100ml/31/2fl oz milk
200ml/7fl oz double cream
salt
freshly ground black pepper
2 sprigs of fresh thyme

1
Preparation method
2
To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
3
Roll out the pastry on a light floured surface and line a 22cm/81/2inch well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
4
Preheat the oven to 190C/375F/Gas 5.
5
Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base
6
Reduce the temperature of the oven to 160C/325F/Gas 3.
7
Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top.
8
Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry.
9
Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further.
10
Trim the pastry edges to get a perfect edge and then serve in wedges.

100518

kcal

Calories

7613

Fat

3737

Carbs

4061

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Ingredients, For the pastry, 175g/6oz plain flour, plus extra for dusting, salt, and more.

Yes, Quiche Lorraine falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quiche Lorraine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions