Classic quiche Lorraine
Whether as part of a picnic spread or a light Sunday lunch, quiche Lorraine is a definite British classic. This simple recipe brings together the wonderfully comforting flavours of buttery shortcrust pastry, smoked bacon and creamy Gruyère cheese, in the dreamiest of savoury bakes.
- Unroll the pastry and use to line a 20cm flan tin. Make sure you push the pastry right into the sides, leaving a 1cm overhang all the way round to allow for any shrinkage. Trim off the excess pastry. Put the pastry case in the fridge to chill for 15 mins. (Leftover pastry can be wrapped up and either kept in the fridge for 3-4 days or frozen for a later date.) Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C.[Video:How to line a tart tin,Text:How to line a tart tin]
- Scrunch up a piece of nonstick baking paper, then open out and put on top of the pastry in the flan tin. Top with baking beans then blind bake for 10 mins. Remove the paper and beans and bake for a further 5 minutes until golden. Allow to cool for 5 mins before carefully trimming off the excess pastry to give a neat finish.[Video:How to blind bake,Text:How to blind bake]
- Put the bacon into a frying pan and fry over a medium heat for 3-4 mins, or until the bacon is crisp. Add the onion and continue to cook for 2-3 mins. Take off the heat and add to the base of the pastry case.
- Beat the eggs and cream together, then add the cheese and season before carefully pouring into the pastry case. Bake in the oven for 30 mins, or until the filling has set and is lightly golden.
- Serve warm or cold with a green salad.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
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