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Classic quiche Lorraine recipe

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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. See method

Serves 6
20 mins to prepare and 50 mins to cook, plus chilling
498 calories / serving

Ingredients

320g pack ready rolled shortcrust pastry
200g smoked bacon, finely chopped
1 small onion, finely chopped
2 large eggs
300ml single cream
100g Gruyère cheese, grated

Each serving contains

Energy
2070kj
498kcal 25%
Fat
39g 56%
Saturates
18g 92%
Sugars
2g 3%
Salt
1.4g 24%

of the reference intake
Carbohydrate 20.7g Protein 17.5g Fibre 1.9g

Method

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.

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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.

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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.