Quiche Lorraine recipe

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Rating:

4.5/ 5 stars 18 Votes
  • Cuisine: French
  • Serves 6

Consider yourself a Francophile? Find all your favourite French recipes, such as coq au vin and ratatouille, right here on SBS Food.

Ingredients

A batch of quiche pastry
2 egg yolks and 2 whole eggs
100ml milk
300ml cream
Salt and finely ground black pepper
2 pinches freshly grated nutmeg
100g bacon, diced
1 tsp butter
100g Gruyere cheese, grated or other cheese

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Preparation

Preheat the oven to 230°C.

Roll out the quiche pastry on a floured surface and cut a circle to fit your quiche tin and to overlap the sides a little. Lay the pastry over the tin and gently pat down all round the tin.

Trim the edges and line the pastry with foil. Fill the pastry base with pastry weights, (or with rice or dried beans).

Cook pastry in the preheated oven for about 12 minutes, then take out and carefully remove the foil and weights.

In a bowl, combine the yolks, eggs, milk and cream with a whisk. Season to taste with salt, pepper and freshly grated nutmeg.

Lower the oven temperature to 180°C.

In a frying pan, cook the bacon for 3 minutes in the butter, then drain the bacon.

Sprinkle the partially cooked pastry shell with the bacon and grated cheese and pour the egg preparation on top. Place it carefully in the oven and cook for about 20 - 25 minutes.

The quiche is cooked when the filling is set and the top is golden brown.

When cooked, remove from the oven and wait about 10 minutes before unmoulding.

If you enjoyed this Quiche Lorraine recipe then browse more French recipes, pizza, pie and tart recipes and our most popular hainanese chicken rice recipe.

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Comments (4)

   
09 Jan 2011 11:10 AEST
Nic
Gold Coast
Quiche augmentation
I enjoy this recipe a lot, but I have never made it with cream. The first time I made it there was only cottage cheese in the fridge. It worked so well that this is now my standard recipe. I'm sure the French would be disgusted in the substitution of cream, but when I servered it to a couple of Francophiles, they loved it.
Agree(1 people agree)
Disagree(0 people disagree)
22 Oct 2009 06:33 AEST
melissa
st peters
quiche lorraine
Just beautiful. Rich but not to rich. Very moorish, a tray of mini lorraines dont last long.
Agree(0 people agree)
Disagree(0 people disagree)
08 May 2009 12:44 AEST
Morandir
Marrickville
Quiche Lorraine?
It's got cheese. This is quiche au gruyère, not quiche Lorraine. Good tho'.
Agree(1 people agree)
Disagree(0 people disagree)
22 Nov 2008 04:50 AEST
matt
illawarra
quiche lorraine
the french know how to cook.
Agree(5 people agree)
Disagree(0 people disagree)

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