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Whole savoury quiche with a golden cheese top and crisp pastry around the edges.

Quiche Lorraine

A scrumptious version of Quiche Lorraine made with bacon and Emmental cheese.

Course: Main
Cuisine: French
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 1 x 28 cm – 11 inch quiche pan
Author: Recipe adapted from Quiche-Lorraine.com

Ingredients

  • 1 or 1 ½ sheets shortcrust pastry or puff pastry – thawed
  • 3 eggs
  • 300 ml – 1 ¼ cups thickened cream or heavy cream
  • 250 ml – 1 cup milk
  • 230 g – 8 oz streaky bacon – cut into lardons, 5 x 15 mm – ¼ x ½ inch sticks
  • 150 g – 5.3 oz Emmental – shredded
  • 1 pinch nutmeg
  • salt and pepper – to taste

Instructions

Prepare the Pastry

  1. Press the puff pastry into the pan and prick it all over with a fork. Place a piece of baking paper on top of the pastry and either fill it with some rice/beans or place another pan on the inside.

    Note: Weighing down the pastry helps prevent it from puffing up while baking.

  2. Bake in a preheated oven at 250°C – 480°F for about 5-10 minutes or until golden. Let it cool.

Prepare the Filling and Bake

  1. Put the bacon in a non-stick pan and sauté for a few minutes over a high heat, allowing the fat to render and the lardons to become crispy. Remove with a slotted spoon and set aside.
  2. In a large bowl, whisk the eggs with the cream. Gradually add the milk and continue whisking until well combined. Add a pinch of nutmeg and season with salt and pepper to taste.
  3. Spread the lardons over the baked pastry. Pour in the egg mixture and evenly distribute the shredded Emmental on top.
  4. Bake in a preheated oven at 250°C – 480°F for about 30 minutes or until the top is golden brown and the quiche is cooked through. It is ready when a toothpick inserted into the centre of the quiche comes out clean.
  5. Slice and serve warm or at room temperature.