Quiche Lorraine
Quiche Lorraine is a classic savory pie filled with bacon, eggs, and cheese, perfect for any meal.
Equipment
- Skillet
- Quiche Tin
- Mixing Bowl
Ingredients
Quiche Crust
- 1 homemade quiche crust (shortcrust pastry)
- 2 sheets shortcrust (thawed)
- 1 prepared pie shell (fridge or frozen)
Bacon Filling
- 1 tablespoon butter 15g
- 1 clove garlic (minced)
- ½ cup onion (finely chopped, ~½ cup)
- 200 g bacon (cut into small strips)
Egg Mixture
- 1 ¼ cups heavy cream (300ml thickened cream)
- 1 pinch salt
- 1 pinch pepper
Cheese
- 1 ¼ cups gruyere cheese (or tasty, cheddar, monterey jack, 125g)
Garnish (optional)
- 50 g bacon (chopped and cooked until golden)
Instructions
Quiche Crust
- Prepare and bake the crust per the Quiche Crust recipe.
- Bake prepared pie shell per packet directions.
Bacon Filling
- Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
- Melt butter in a skillet over medium high heat. Add onion, garlic, and bacon. Cook until bacon is light golden.
- Transfer to a paper towel lined bowl and leave to cool.
Egg Mixture
- Place ingredients in a bowl and whisk to combine.
Assembling and Baking
- Place quiche tin with cooked quiche crust on tray. Scatter cooled Bacon Filling evenly across the base.
- Scatter cheese evenly across the top.
- Pour Egg mixture over the top and push some cheese/bacon below the surface.
- Bake for 35-40 minutes until the top is golden and the center is still jiggly.
- Garnish with extra bacon if using. Rest for 10 minutes before removing from the pan to cut and serve.
Notes
Quiche is brilliant reheated. Keep for 3-4 days in the fridge and reheat for 15 minutes at 180C/350F in the oven, or freeze and then defrost a slice for 2 minutes on high in the microwave then bake for 8 minutes.
Nutrition
Serving: 116gCalories: 427kcal
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