Quiche Lorraine

Name: Quiche Lorraine
Total time: 65 min
Yield: 4
Cuisine: French
Ingredients: 250 g Butter shortcrust pastry; 150 g Smoked bacon; 150 g Egg, without shell; 150 g Cream, 30% fat; 100 g Whole milk; 0.5 g Ground nutmeg; 0.5 g Black pepper

A buttery pastry tart filled with smoky bacon and creamy egg custard.

Estimated total time: 65 minutes4 portionsAbout 610 kcal per portion

Quiche Lorraine — real photograph of the prepared dish — Photo: Donna Alvita · CC BY-SA 4.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 4 portions

250 g Butter shortcrust pastry
150 g Smoked bacon
150 g Egg, without shell
150 g Cream, 30% fat
100 g Whole milk
0.5 g Ground nutmeg
0.5 g Black pepper

Method

Heat oven to 190°C conventional. Line a 23 cm tart tin with pastry, prick the base and chill for 10 minutes.
Line pastry with baking paper and baking weights. Bake for 15 minutes, remove weights and paper, then bake for 5 minutes more.
Fry diced bacon for 5 minutes and drain. Whisk eggs, cream, milk, nutmeg and pepper. Scatter bacon in the shell and pour over custard.
Bake for 25–30 minutes until golden and the centre is set with a slight wobble. Rest for 10 minutes before slicing.

Recipe uses ready-made butter shortcrust pastry. Check its label for egg and other possible allergens.

Quiche lorraine

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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