Quiche Lorraine recipe

207 ratings Rate
  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 380 calories / serving
  • Freezable
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Heat the oil and fry the bacon, onion and garlic until cooked.

Spoon the mixture into the flan case.

Mix together the eggs, milk, cheese, mustard and seasonings and pour into the flan case.

Bake in a pre-heated oven 190° C, 170°C fan, Gas 5 for 25-30 minutes until the filling is set and pastry golden. Serve hot or cold.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2 teaspoons oil
  • 2 rashers unsmoked back bacon, chopped
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 18cm (7 inch) uncooked pastry flan case
  • 2 eggs, medium, beaten
  • 150ml (¼ pint) semi skimmed milk
  • 55g (2 oz) Cheddar cheese, grated
  • ½ teaspoon Colman's Original English Mustard Powder
  • black pepper
  • Energy 1575kj 380kcal 19%
  • Fat 25g 36%
  • Saturates 11g 55%
  • Sugars 4g 4%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 27.8g Protein 12.5g Fibre 1.8g


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