Quiche Lorraine Recipe
Subscribe
by email here
Home
Recipes
Ingredients
Equipment
Techniques
Reviews
Beer
Books
Contact
About Us

Quiche Lorraine

The quiche originated from Lorraine (it comes from the German name Kuchen, meaning cake). It has become a classic of French cuisine, and is also widely enjoyed in other countries. In this recipe, I have used an equal quantity of cream and milk. This gives to the custard a light but still creamy consistency.

Ingredients

1 quantity of Shortcrust pastry to be used for the pastry case.
2 bacon rashers roughly chopped
125ml of milk
125ml of thickened cream
3 Eggs
Salt and Pepper
Grated nutmeg

Quiche Lorraine

Directions

Step 1

Follow our How to make Shortcrust Pastry technique to make a pastry shell for the quiche.

Step 2

Preheat your oven to 180 degrees.

In a small frying pan, cook the bacon pieces until golden.

Cook the Bacon
Mix wet ingerdients and season to taste

Step 3

In a bowl, mix together the eggs, cream and milk. Season the egg mixture with the salt, pepper and nutmeg.

Step 4

Scatter the bacon pieces into the pastry shell.

Scatter bacon into the pastry
Add the egg mix

Step 5

Pour in the egg mixture to fill the pastry shell until just below the rim.

Step 6

Bake for 30 minutes or until the filling is set and golden brown.

If eating hot, leave the quiche to set for 5 minutes before serving. Otherwise, Quiche lends itself well to being served cold. To do this, simply allow to cool before refrigerating.

Do you have a website? Please feel free to link to this page by copying and pasting the code below.

<a href= "http://flavoursomedelights.com/Recipes/LightMeal/Quiche/Quiche.html" >Quiche Lorraine</a>