Quiche lorraine

Quiche lorraine


4-6 persons

for a rectangular tart mould L.35x10.5cm,
Ht 3.5cm

Shortcrust pastry
  • 250 g flour
  • 190g butter
  • 15g caster sugar
  • 10g egg yolks (or 1/2)
  • 8g fine salt
  • 50g whole milk

Ingredients for the filling
  • 180g whole eggs (or 3)
  • 40g egg yolks (or 2)
  • 250g whole milk
  • 250g single cream
  • 250g smoked bacon cubes
  • 200g grated gruyere cheese
  • fine salt
  • ground pepper


Make the pastry

Use a mixer at a low speed to blend the butter and flour together until it resembles small breadcrumbs. Dissolve salt and sugar in the milk and add to mixture. Finish by adding egg yolk until you get consistent pastry without overworking it.
Let the pastry rest for at least 2 hours in the fridge.
Roll out to a thickness of about 3mm and grease your mould.

Make the quiche

Spread the bacon cubes and grated Gruyère cheese evenly over your pastry base.
Make a savoury flan mix by beating the eggs and egg yolks. Season and whisk. Add the cream and milk. Pour into your pastry base.


Bake immediately in a pre-heated oven at 220°C (400°F), let it bake for 10 minutes then turn your oven down to 175°C (350°F) and bake for a further 30 minutes.

Enjoy with a good salad.

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