Quiche Lorraine

3.1/5 rating (73 votes)
  • Serves: 6-8
  • Prep Time: 15 mins
  • Ready in: 35-40 mins
  • Difficulty: Moderate
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Quiche Lorraine

This long-standing staple dates back to 14th century France and we have loved it here since, well, as long as I can remember. It’s great with salads or Jersey Royals and crisp green beans or myriad of other options.


  • 1 x 24 x 4cm deep baked blind flan case
  • 400g dry cured unsmoked streaky bacon, cut into small, thin strips
  • 2 small onions, peeled and finely chopped
  • 3 large eggs
  • 2 large egg yolks
  • 250mls milk
  • 150mls single cream (optional)
  • salt and freshly ground black pepper
  • 200g grated Gruyere cheese

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  • Pre-heat the oven to gas 6, 190°C.
  • Gently fry the bacon for a couple of minutes to take a little colour then add the onions and cook for a further 8-10 minutes.
  • Heat the cream and milk to just boiling then remove from the stove.
  • Place half the cheese into the bottom of the cooked pastry base.
  • Top with half the bacon and onions, then add the rest of the cheese.
  • Finally add the rest of the bacon and onions.
  • Gently whisk together the eggs and yolks, then pour over the warm milk and cream, whisk together.
  • Season with ground pepper and a little salt (you may not need it if the bacon is salty)
  • Place the flan base onto a baking tray and pour ¾ of the custard into the flan.
  • Place the tray in the oven and then fill as much as you can.
  • Bake in the pre-heated oven for 30-35minutes, or until just set and wobbly in the centre.
  • Remove and leave to set for 20 minutes.
  • Then cut into wedges and serve with a green salad.