Quiche Lorraine

I have been day dreaming about quiche lately (is that weird?) and wanted something yummy to take to work for lunch, so it was the perfect time to make a classic quiche Lorraine.

I don’t often post about savoury goodies, but I had to share this because it’s just so darn tasty! So tasty in fact that I got a message from boyfriend at lunchtime saying it was perfection on a plate.

The pastry was yummy and buttery and there was just the perfect amount of filling, not too thick like most quiches I’ve tried. I know I’ll be making this again soon.

For the pastry (from Homestyle Pies and Tarts)

1 ½ cups plain flour
90 grams butter (chilled and cubed)
1 egg yolk
2-3 table spoons iced water

To make the pastry- In a large bowl rub together flour and butter until mix resembles fine breadcrumbs.

Add the egg and water and mix together using the blade of a knife, continue until the dough comes together. Add a little more water if needed.

Gather the dough together in a ball and place between two sheets of baking paper, roll the pastry until it is large enough to fit a 25cm shallow flan tin.

Line the flan tin with pastry, press well into the edges. Trim away any excess pastry and refrigerate for at least 20 minutes. Preheat oven to 190°c.

Line the pastry with baking and fill will baking beads or dried rice. Bake the quiche shell for 15 minutes, remove the paper and baking weights and bake for a further 10 minutes until the base is dry and lightly golden.

For the filling

20 grams butter
1 onion (diced)
4 bacon slices (cut into thin strips)
2 tablespoons chopped chives
2 eggs
¾ cup cream
¼ cup milk
100 grams grated cheese

To make the filling- heat the butter in a frying pan over low heat, add the onions and butter. Continue stirring until the onions are soft and the bacon is cooked, about 10 minutes. Stir through the chives and set aside to cool.


In a jug beat together eggs, milk and cream adding a little salt and pepper.

Spread the bacon and onion mix evenly over the pastry shell.

Carefully pour over the cream mixture.


Sprinkle the top with cheese.


Bake the quiche at 180°c for about 30 minutes or until top is golden and the filling is set.


Enjoy hot or cold.