Quiche Lorraine

quiche lorraine

Quiche Lorraine

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Servings: 6
Calories: 628



  • 8 oz plain flour
  • 4 oz butter or margarine


  • 3 eggs lightly beaten
  • 10 floz single cream or milk
  • 1 tsp herbes de provence or dried mixed herbs
  • 1 tsp paprika
  • salt and pepper
  • 6 oz back bacon diced
  • 1 tbsp vegetable oil
  • 6 oz mature Cheddar cheese grated


  • Rub together flour and fat until mixture resembles fine breadcrumbs. Add cold water a tbsp at a time to form dough. Cover and chill for 30 mins.
  • Preheat oven 200°C/400°F/gas6. Roll out pastry and line a greased 25 cm (10 in) flan tin. Prick base, line with greaseproof paper, add baking beans and bake blind for 15 mins. Reduce oven temp to 180°C (350°F) gas 4.
  • 3 Mix eggs, cream or milk, herbs, paprika and seasoning.
  • Heat oil and fry bacon. Remove beans from pastry case. Arrange bacon and cheese in case and add egg mixture. Bake for 35-40 mins.
  • Freeze for up to 1 month
Calories: 628 kcal
Carbohydrates: 32 g
Protein: 21 g
Fat: 47g
Saturated Fat: 27 g
Trans Fat: 1 g
Cholesterol: 221 mg
Sodium: 616 mg
Potassium: 254 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1406 IU
Vitamin C: 1 mg
Calcium: 269 mg
Iron: 3 mg
Ingredients Egg
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