Quiche Lorraine

Quiche Lorraine

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Servings: 6

    • About This Recipe

    “yum”

    Ingredients

  • 150gshortcrust pastry( 5 oz)
  • 175ggruyere cheese, thinly sliced( 6 oz)
  • 175gbacon, chopped( 6 oz)
  • 2eggs, beaten
  • 1pinchcayenne pepper
  • 1pinchnutmeg, Grated
  • 150mlsingle cream( or top of milk)

    • Directions

  • Line an 18-cm(7-in) flan tin or sandwich cake tin with the pastry.
  • Place a layer of cheese on the pastry, then a layer of bacon, and repeat until both ingredients have been used up.
  • Mix the eggs with the cayenne pepper, nutmeg, and cream or milk.
  • then pour over the cheese and bacon mixture in the flan case.
  • Bake near the top of the oven at 200C(400F) Gas mark 6 for about 30 minutes, until the pastry is golden brown and the filling set.
  • Serve hot or cold.

    • Reviews

  • “I found this quiche recipe to be authenticin it’s ingredients.I spent some time in a French household several years back and thisrecipe seems almost exactly what I rememberthe hostess preparing.Thankyoujoyce Laneyrie”

  • “I was expecting a simplistic recipe but instead was provided a recipe with ingredients that I have never heard of (Gruyere Cheese) and measurement values that require research (150 ml of milk).I think the consideration should be made for those of us who are new to this internet age and they should keep in mind that the cookers of the household are middle aged women who are use to regular methods of measurement.”

  • “Great filling! I like making my own butter crust though.”

  • “This Quiche had the most wonderful flavor and texture. I used 5 oz. shredded Gruyere cheese and shredded ham and 4 eggs with 8 oz. whipping cream. I omitted the cayenne pepper and used about 1/8 teaspoon nutmeg. Took a little longer to bake (about 1 hour in my toaster oven) because of the extra eggs, but well worth it. Thanks, I will be adding this recipe to my breakfast rotation list. *Update* Feb. 7 09: Made this again today and added sliced asparagus, very good.”

  • “This is a great recipe for a quiche. I always use Gruyere cheese and sometimes mix it with swiss. Its my favorite cheese.This is one fantastic quiche. Very similar to one I have made with bacon or crab. It made me want to start fixing quiche again. Its a definate 5.Thanks for sharing.”

  • “Thank you Pam W for your great original Quiche Lorraine.I lost my own recipe, and went looking for one this morning on Zaar, found yours and we enjoyed it tremendiously. You deserve 5 Stars from my family.”

  • “Dutchas- if you ever have a problem converting measurements, there is a handy tool on the right of the recipe that does it for you.Simply press U.S., and there you go.By the way, I am a frequent user of this site, and the main “cooker” of my household, and I am NOT a middle aged woman.”

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