If you’re looking to create something delicious for lunchtime, then this is the best basic recipe for the queen of Quiches, the Quiche Lorraine! It features in my Beginners Pastry class and is always a winner. Perfect for summer or winter lunches, served hot or cold.
Quiche is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. The best-known variant is Quiche Lorraine, which includes lardons or bacon and is named after the Lorraine region in France.
Firstly, follow my recipe for shortcrust pastry to create your pastry case. The recipe below is for the filling.
- 1oz butter (75g)
- 1 medium onion (chopped)
- 3 rashers of streaky bacon
- 10 floz cream (275ml)
- 3 large eggs
- 4-6oz grated cheddar cheese (100g-150g)
- Salt and pepper
- Mixed herbs
- Preheat the oven to 170ºc fan
- Melt the butter in a frying pan and add the chopped onion. Cook on a gentle heat
- Using scissors, strips cut the bacon rashers into small pieces and add to the onions
- Continue to fry until the onions become self and the bacon is cooked.
- Set to one side to cool.
- Meanwhile, crack the eggs into a large bowl and whisk until mixed.
- Add the cream, salt and pepper and the grated cheese into the bowl and mix.
- Finally add the cooled onion and bacon to the bowl and mix.
- Pour the mixture into a pre-baked pastry case and sprinkle with some herbs. (NB – always pre-bake your pastry case to avoid a soggy bottom!)
- Bake fore 30-40 mins, until golden brown and puffed up.
Thank you to Kate Bamber for the photos.