Tuesday, 8 July 2014

Quiche Lorraine

This recipe for Quiche Lorraine does not contain cream, but contains a high proportion of Gruyere cheese for an authentic and luxury taste. 


1/2 packet of shortcrust pastry
6 rashers bacon
1 onion, diced
3 eggs, beaten
250ml milk
100g Gruyere and 50g cheddar or 150g Cheddar or Gruyere, grated


Preheat oven to 220 degrees C.

Roll out pastry on a floured surface until it is roughly the size of the quiche tin.
Use the pastry to line the tin, trim edges and press down.
Prick base of quiche with a fork to let the air out when it cooks and to crisp it up.
Cook for 5-10 minutes until pastry is set then remove from oven.
Turn oven down to 190 degrees C.

Fry bacon in a little oil until crispy. 
Remove bacon from pan, cut up into pieces, removing any fat and discard.
Fry onion in fat until softened for 5 minutes.
Break eggs into a bowl, add milk and pepper and whisk with a fork.
Add bacon, onions and cheese.
Pour mixture into case.
Cook in the oven for 35 minutes or until set when knife inserted into the quiche comes out clean.

My rustic quiche. It may not look pretty but it was perfectly delicious

Eat hot or cold. Serve with new potatoes or chips and salad.

Serves 6-8


  1. Ooooh - I LOVE gruyere cheese! Sounds delicious.

  2. Looks good and I bet it is ncie with the gruyere, I made one of these on Sundy and there was just too much cream, it was like a savoury creme brulee! Mich x

    1. The gruyere made is very tasty and just that bit special.

  3. By the gods I miss quiche.I don't think I've made one since my oldest was little.

    1. It was very simple to make, and as you can see I bought the pastry or you can make your own.


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