Quiche Lorraine


I’m not a huge fan of quiche in general but when I tried this Quiche Lorraine everything changed. It has such a crumbly, melt in your mouth base with the creamy filling. DELISH! So obviously I had to share this recipe so everyone could taste how amazing quiche can be!


For the short paste (base)

200g Plain Flour

100g Butter

Pinch Salt

1 Egg

For the Filling:

200g Cooked Bacon

75g Grated Cheese

3 Eggs

125ml Cream

125ml Milk

pinch of Salt and Pepper

pinch of Nutmeg


For the base:

  1. Rub the butter into the flour until it forms a ‘sandy’ consistency.
  2. Add the egg and salt and mix until just combined.
  3. Wrap the dough in glad wrap and rest in the fridge for approx 30 mins.
  4. Once rested, roll out to about 5mm thick and lay into a tart tin.
  5. Blind bake at 170 degrees for approx 15-20 mins.

For the Filling:

  1. Mix the eggs, milk, cream, nutmeg, salt and pepper together.
  2. Line the base of the blind baked tart with the bacon and cheese.
  3. Pour the filling over base.
  4. Bake at 170 degrees for approx 20 mins or until the filling as set. When there’s 5 mins to go, add some grated cheese on top.
  5. Serve whilst warm.

Hope you enjoy this delicious quiche!

Catch ya later,

Rebekah =)





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