Classic Quiche Lorraine
Recipe type: Light Bites
Serves: 4
Prep time:
Cook time:
Total time:
I saw this being made on the TV by the lovely Rachel Khoo once and it transported me back to my childhood, and I thought “I could make this and NOT have a soggy base!” The seventies weren’t a good time for me, culinary-wise.
  • 90g soft butter
  • 1 tsp. sugar
  • Pinch of salt
  • 180g plain flour
  • 2 egg yolks
  • 2 tbsps. cold water

  • For the filling:

  • 150g lardons
  • 4 eggs and 2 egg yolks (save the whites)
  • 300ml double cream (or crème fraiche)
  • 1 tsp. salt and pepper
  1. Oven temp 180°C (fan 160-170°C)
  2. Beat the butter, sugar and salt together with a wooden spoon until soft and creamy. Mix in the flour followed by the egg yolks and the cold water to make a smooth ball.
  3. If a little crumbly add a little more water. Wrap the resulting dough in cling film and store in the fridge overnight.
  4. Remove the pastry 30 minutes before you need it and then roll out between two sheets of grease proof or baking paper until around 5mm thick.
  5. Butter and dust with flour a 25cm quiche tin and place the pastry in and brush with the saved egg white as this produces a barrier between the filling and the pastry stopping it from going soggy.
  6. Refrigerate while preparing the filling and preheat the oven to 180°C.
  7. To make the filling begin by frying the bacon until crispy and golden brown then leave to cool.
  8. Beat the eggs, cream, salt and pepper in a bowl.
  9. When the lardons are cool put in the pastry case and cover with the egg/cream mixture and place carefully in the oven and bake for 30 - 45 minutes or until the top is golden brown.



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