Quiche Lorraine
A buttery pastry case filled with a creamy egg, bacon, and cheese mixture. Elegant but surprisingly easy.
Prep: 20 minutes. Cook: 35 minutes. Difficulty: Medium. Serves 6.
Ingredients
- 1 sheet ready-made shortcrust pastry
- 150g bacon, diced
- 4 eggs
- 200ml cream
- 100ml milk
- 100g gruyère or cheddar, grated
- 1 tablespoon Dijon mustard
- Salt and pepper
- Pinch of nutmeg
Instructions
- Preheat oven to 190°C. Line a tart tin with pastry. Prick the base with a fork.
- Blind bake the pastry for 10 minutes (line with baking paper and fill with baking beans or dry rice).
- Cook bacon in a pan until crispy — about 5 minutes.
- Whisk eggs, cream, milk, mustard, nutmeg, salt, and pepper.
- Spread bacon over the pastry base. Sprinkle with cheese.
- Pour the egg mixture over the bacon and cheese.
- Bake for 25–30 minutes until set and golden on top.
- Rest for 5 minutes before slicing.
Tips for Helpers
- Blind baking prevents a soggy bottom.
- The quiche is done when the centre is just set — it will firm up as it cools.
- Ready-made pastry saves a lot of time with no loss in quality.
Ingredient Substitutions
- Use ham, mushrooms, or spinach instead of bacon.
- Any melting cheese works well.