Simple Recipe for Quiche Lorraine

A classic quiche lorraine with its rich creamy filling balanced by the smokiness of bacon needs nothing more than a salad and a glass of wine to make a perfect lunch when friends come round. A home made quiche has none of the stodginess that can make bought quiches disappointing and is just as good cold as it is warm from the oven.

According to Elizabeth David, the traditional quiche from the Lorraine area of France just has smoked bacon added to the cream and egg filling, no onions, no cheese. I’ve included cheese in this recipe just because it adds depth to it. You can adapt this recipe and add any fillings you like, but it’s best to limit yourself to just two or three so that your quiche retains the classic simplicity of the original recipe.

Recipe for Quiche Lorraine

Ingredients
For the pastry
125g / 4oz plain flour
60g / 2oz cold butter
4-5 tablespoons iced water
pinch salt

For the filling
3 eggs
250 -300 ml cream
200g / 7oz smoked bacon
pinch ground nutmeg
50g / 2oz gruyere or mature cheddar (optional)

Make the pastry first. Rub the chilled butter into the flour until it looks like crumbs. You can do this in the processor if you prefer, just make sure that the ingredients are chilled before you start. Add iced water a little at a time until the pastry will clump together in a ball (you might not need all the water, so just add 1 tablespoon at a time). Wrap the ball of pastry in cling film and rest it in the fridge for 30 minutes.

Preheat the oven to 200C/400F.

Roll the pastry out to fit your quiche tin of about 23cm / 9 inches diameter. Blind bake, by putting some foil in the base and weighing it with dry beans. Bake for 15 minutes. Remove beans and foil.

While it is blind baking prepare the filling. Fry the bacon until done. Grate the cheese if using. Beat the eggs with the cream, nutmeg and a little salt and pepper.

Scatter the bacon on the base of the pastry case pour in the egg mixture and scatter over the cheese. Lower the temperature to 190C / 375F and bake for 30-40 minutes until golden. Allow to rest for 5 minutes before serving.

Other good filling combinations to try:
Spinach and feta cheese
Bacon and onion
Mushroom and courgette with garlic

Don’t feel like baking your own quiche lorraine today? Why not try the lunch menu at 1877 restaurant in Nottingham for some tasty light lunches.