Quiche Lorraine recipe

216 ratings Rate
  • Serves 10
  • 20mins to prepare 20minutes to chill and 70mins to cook
  • 385 calories / serving
  • Freezable
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
This recipe is available in step-by-step format View now

In a large mixing bowl combine the butter, flour and 1⁄4 tsp salt. Rub together using your fingertips and thumbs until the butter has disappeared into the flour and the mixture resembles fine crumbs. Alternatively, if you have a food processor, simply pulse the butter and flour until crumbly.

Using a table knife, stir in 4 tbsp cold water until the mixture forms an even dough. If using a food processor, add the water and pulse until the mixture comes together in a ball. Without kneading, use your hands to shape the pastry into a disc, then wrap in clingfilm and chill for 15 minutes.

Using a rolling pin, roll out the pastry to a circle large enough to line a loose-bottomed fluted tart tin, size 20cm, x 3.5-4cm (8in x 1 1/2in). Drape the pastry over the rolling pin and lower it into the tin, leaving an overhang. Pull off a little piece of pastry from the overhang, roll into a ball and use to gently mould the pastry into the sides of the tin (this will prevent your fingers perforating the pastry).

Roll the rolling pin over the tin to remove the excess pastry, then pinch the pastry up against the side of the tin so it stands a little above the rim (about 2mm). Prick the base with a fork and chill for at least 20 minutes or overnight.

Meanwhile preheat the oven to gas 6, 200°C, fan 180°C. Line the pastry case with a large piece of foil and fill with ceramic baking beans or rice. Place the tin on a baking tray and bake for 15-20 minutes, until the pastry is pale and feels sandy to the touch.

Take the pastry case out of the oven, carefully remove the baking beans (or rice) and piece of foil, then return to the oven for a further 10 minutes until golden.

Brush the inside of the pastry case with the egg white (reserve the yolk for the filling) and cook for 2 minutes more, until shiny. This will create a watertight seal before the liquid ingredients go in.

To prepare the filling, heat the oil in a frying pan and cook the diced bacon over a medium heat for 6-8 minutes or until cooked and golden. Meanwhile beat the eggs, leftover egg yolk and cream in a large jug, season generously and set aside until needed.

Reduce the oven temperature to gas 3, 170°C, fan 150°C. Scatter the cooked bacon over the pastry case then carefully pour in the egg mixture. Bake for 35 minutes or until the filling is golden, with a slight wobble in the middle when gently shaken. Leave to cool in the tin, before slicing and serving warm or at room temperature.

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.

See more Picnic recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 100g (31⁄2oz) unsalted butter, cubed
  • 225g (8oz) plain flour
  • 1 egg, separated with white for brushing and reserving the yolk for the filling
  • For the filling

  • 2tsp vegetable or sunflower oil
  • 200g (7oz) smoked back bacon rashers, diced
  • 3 eggs (plus 1 yolk)
  • 300ml (1/2pt) double cream
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 1603kj 385kcal 19%
  • Fat 31g 44%
  • Saturates 17g 85%
  • Sugars 1g 1%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 18.1g Protein 8.9g Fibre 0.9g

Convert

Suggested tips & skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.