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Quiche Lorraine

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Now, as you know, we love a pie here @ Nutty's! Savoury or sweet, it's a lovely thing, so I thought I would share the Ultimate Quiche Lorraine recipe. I made a huge one, so we'd have dinner, snacks & some left over to take out to the cricket ;-). A homemade Quiche is nothing like those plastic, cold tasteless items that nowadays seems to be £3+. So why not give it a go, even if you buy shortcrust pastry — so be it! You will still get a delightful, flavoursome dish. I have included the pastry crust recipe here, if you want to try making it, if not just skip down to the filling ;-).

Click the Method tab below to see a step-by-step guide on how to make my Ultimate Quiche lorraine, along with some pictures for guidance.

quiche lorraine cooked

ingredients

Here's what you need :¬)

A 23cm flan dish, or alternatively, split the pastry and mixture out into two smaller dishes.

Serves 8

for the pastry

  • 185g Plain flour
  • 100g salted butter diced
  • 3 Tbls cold water

for the egg mixture

  • 4 eggs whisked
  • 150ml thick double cream
  • 150ml sour cream
  • pinch salt & pepper

for the filling

  • 200g smoked back or streaky bacon cut into strips
  • 1/2 medium onion finely diced
  • 1 or 2 cloves garlic
  • 125g No6 extra strong grated cheddar

method

I've included the method for the pastry, if you are going to make your own, otherwise, if you are using the great time saving 'all butter shortcrust' from the shop, roll it out and line your flan dish with it, then follow the rest of the method.

You'll need a 23cm flan dish, or alternatively, split the pastry and mixture out into two smaller dishes.

pastry & filling ingredients
ingredients 02
  1. blend or rub together the flour & butter until you have fine bread crumbs
  2. gradually add water while mixing until the pastry forms a dough ball
  3. flatten to a disc shape, see above
  4. wrap tightly in cling film & refridgerate for 30 minutes
  5. once chilled, roll into a circle to line a 23cm flan dish
  6. push well into the edges & down into the base, do not trim the excess!
push the pastry into the dish
raw pastry flan base
  1. prick the base all over with a fork
prick the base
raw pastry flan base pricked
  1. cut some greased proof paper to cover the base & sides
  2. pour in baking beans or rice
  3. place into the fridge to chill

Method for the egg mixture

  1. Whisk the eggs, add cream & soured cream, whisk again
  2. season & set into the fridge

Method for the filling

  1. heat a heavy based pan & add the bacon when hot
  2. leave to release water and colour slightly
  3. add in your onions, stir only occassionally or they will release water!
  4. add in your garlic, stir until it all dries out then set aside

now to bake

  1. pre-heat oven to 180c
  2. once hot, place your covered pastry base into the middle of the oven for 10 minutes
  3. remove the beans / rice & paper, return to the oven for 10 more minutes
  4. as that finishes cooking, re-whisk your egg mixture
  5. add most of your cheese & all your bacon & onion mix to the eggs
  6. the pastry should be done after 10 mins, so tip your egg, bacon ect. into the pastry case
  7. top with a little of the"set aside cheese" & bake for 35 to 40 minutes
sprinkle with cheese
quiche filling in pastry base
  1. once cooked it should look golden all over but not set hard in the center
  2. leave to cool for at least 10, preferable 30 minutes
  3. trim off the excess pastry with a sharp knife while hot
trim the excess pastry
quiche lorraine cooked

Serving suggestion: the Ultimate Quiche lorraine with a plate, a fork and a smile ;-) You could of course add salads of your choice!

quiche lorraine
quiche lorraine cooked
...with salad

You just can't buy better :¬P