Quiche Lorraine

Quiche Lorraine

4 min read

Preparation Time: 20 Minutes

Cooking Time: 50 Minutes

Serves: 8 


  • Flour, for dusting
  • 500g ready-to-roll shortcrust pastry
  • 200g smoked streak bacon, chopped
  • 85g medium cheddar, cut into small cubes
  • 3 eggs, lightly beaten
  • 284ml double cream
  • A pinch of nutmeg, grated


  1. Roll out the pastry and lift into tin: Leave the pastry to soften at room temperature so it doesn’t crack when rolling. Lightly flour rolling pin and work surface. Gently press top of the pastry, from the end closest to you outwards, a few times, turn 90°, then repeat until 1cm thick. Now roll out pastry in one direction only, turning every couple of rolls, to a circle the thickness of a £1 coin. Use the rolling pin to lift the pastry up and over tin, floured side facing up.

  2. Line the tin and trim the pastry: Smooth pastry over the base of the tin to remove any pockets of air. Gently ease the pastry into the inside edge of tin and against the sides. Trim overhanging pastry with kitchen scissors so pastry rises 1cm above the rim. Roll excess pastry into a small ball and use to press the pastry into the fluted edges. Chill for 30 mins, covered with cling film. Any leftover can be chilled and reused, or frozen for up to a month.

  3. Bake the pastry case blind: Heat oven to 200°C/fan 180°C/gas 6. Cut a large piece of baking parchment, then scrunch into a ball. Open it out and use to line chilled pastry case, then tip in baking beans with more against the sides, to support pastry wall when baking. Bake on a baking sheet for 15-20 mins until the sides are crisp and set. Remove from oven and carefully lift paper and beans out. Return pastry to oven and cook for another 5 mins or until the base and sides are golden and crisp.

  4. Fill pastry case and bake Lower oven to 150°C/fan 130°C/gas 2. Heat a pan, then fry the bacon until golden. Scatter over the pastry base, discarding excess fat, followed by the cheese. Mix eggs, cream, and nutmeg together, then half-fill the case. Rest baking sheet on an oven shelf, then pour in the rest of the mixture. Bake for 30-35 mins or until just set. Remove and allow to cool for 10 mins.

Credit: BBC Good Food

Quiche Lorraine