Easy Quiche Lorraine

    1 hour 10 minutes

    This is an easy version of the traditional Quiche Lorraine which is basically an egg and bacon pie. It is a great foundation for a dinner or makes a light lunch eaten alone.


    Northern Territory, Australia
    23 people made this

    Makes: 1 quiche

    • Pastry
    • 1 1/2 cups (185g) flour
    • 75g salted butter, at room temperature
    • 5-6 tablespoons cold water
    • Filling
    • 250g smokey bacon, cut into thin strips
    • 2 cups (500ml) cream
    • 3 eggs
    • 2 egg yolks
    • salt and pepper, to taste

    Preparation:10min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hour10min 

    1. Pastry: Mix the flour and butter with a mixer on a low speed to a crumble. Add water and then briefly mix again with your hands into a dough but do not knead. Cover the pastry dough then put into the fridge for half an hour to cool.
    2. Filling: Fry the bacon in a frying pan without oil over a low heat until crispy; dab dry on a paper towel and leave to cool.
    3. Grease a springform tin, roll the dough out and line the bottom of the tin with it. Prick with a fork several times. Place the tin in the fridge.
    4. Mix the cream, eggs, egg yolks, salt, pepper and nutmeg together.
    5. Preheat oven to 220 degrees C.
    6. Spread the cooled bacon pieces over the pastry. Then pour the creamy egg mixture over the pastry.
    7. Bake the quiche in the preheated oven for 15 minutes then reduce heat to 180 degrees C and bake for another 15-20 minutes.

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    I shortcut this recipe using ready made freezer shortcrust pastry, and added some chopped spring onion to the egg mix. It was tasty, but probably would be better with pastry base made from scratch.  -  02 Mar 2015