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Quiche Lorraine Recipe
A popular quiche style, and probably the original. If you make your own it will be far better than anything you can buy.
For between 6 and 8 people:
- 1 batch of 'Flaky Pie Pastry' or 250g bought all-butter shortcrust pastry
- 200g/7 oz Streaky Bacon, with the rind removed and cut into 1cm/½ in pieces
- 15ml/½ oz Butter + a little for smearing the quiche tin
- 3 medium Eggs
- 400ml/¾ pint Double Cream or half Cream and half Milk
- A little freshly-grated Nutmeg
- A little Salt, and freshly-ground Black Pepper
Additions: Even in Lorraine recipes for this dish vary. You can add 50g/2 oz of grated Gruyere to the cream if desired, or/and a thinly-sliced and lightly cooked onion to the bacon. Another local speciality is 'Zewelwai" which replaces the bacon with 450g/1 lb of sliced onions - which have been sweated in goose or duck fat.
Equipment needed: A 25cm/10 in Quiche tin - loose-bottomed if possible
- Give the quiche tin a covering of a light smear of butter, especially on its walls, if it has fluted ridges.
- Roll the pastry out thinly, and line the tin .
- Chill the tin and pastry for about half an hour.
- Heat the oven to 190ºC/375ºF/Gas 5.
- Melt the butter in a frying pan, and lightly fry the bacon pieces, then drain them and scatter them evenly over the base of the quiche pastry shell.
- Mix the eggs and cream together in a bowl, then season with a little salt, a few grates of fresh nutmeg and plenty of black pepper.
- Put the quiche shell on a baking sheet, them fill it with the cream mixture.
- Bake for 30 minutes or until the filling is set and looks golden brown.
Serve warm or at room temperature. A salad and new potatoes makes an ideal accompaniment.