Named after the Lorraine region of north-east France, this classic quiche is delicious served with a green salad and tangy relish. It tastes great cold, too.
Recipe courtesy of Rachel Allen
Total:
2 hr 10 min
Active:
40 min
Yield:
6 servings
Level:
Intermediate
Total:
2 hr 10 min
Active:
40 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • Shortcrust Pastry, recipe follows
Filling
  • 1 tablespoon olive oil
  • 6 ounces streaky bacon, cut into 1/2-inch lardons
  • 4 ounces onions, peeled and chopped
  • 2 eggs and 2 egg yokes
  • 9 ounces heavy cream
  • 1 tablespoon freshly chopped parsley leaves
  • 1 tablespoon freshly chopped chives
  • 2 ounces Cheddar cheese, grated
  • 2 ounces Gruyere cheese, grated
  • Salt and freshly ground black pepper
Shortcrust Pastry
  • 7 ounces all-purpose flour, sifted
  • Pinch of salt
  • 7 tablespoons chilled butter, cubed
  • 1/2 to 1 medium egg, beaten

Directions

Watch how to make this recipe.

Special equipment: 7 1/2-inch high-sided tart pan or 9-inch shallow quiche plate

Filling

Make the Shortcrust pastry, recipe below, leaving to chill for 30 minutes before using. 

Preheat the oven to 350 degrees F. Line the tart pan with the pastry dough, and bake 'blind'. 

Filling: Heat the oil in a frying pan and cook the bacon until crisp. Remove and drain on paper towels. Then sweat the onions gently in the same oil for 10 minutes more. 

Meanwhile, whisk the eggs in a medium-sized bowl, add the cream, parsley and chives, cheeses, and cool bacon and onions. Mix well and add seasoning. 

Pour the filling into the pastry base and return to the oven for 30 to 40 minutes, or until the center has set. Serve warm with a green salad and relish.

Shortcrust Pastry

Put the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. 

With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes. 

Makes 1 crust (about 14 ounces).

Cook's Note

Blind Baking. To pre-bake a pastry shell before adding filling, first chill the pastry, and then line your pan. Line the pastry with foil, parchment or greaseproof paper, leaving plenty to come up the sides. Fill with baking beans (alternatively, for a really smooth finish use plastic wrap to line the pastry: place 2 sheets over the pastry, add the beans and bring the edges into the center.) Whichever method you choose, bake 'blind' in a 350 degree F, oven for 15 to 20 minutes or until the pastry feels dry. Remove the paper and beans, brush with a little leftover beaten egg and return to the oven for 2 minutes. If there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry before you return it to the oven. Remove from the oven and set aside in the tin while you make the filling. The pastry can be baked a day in advance and kept covered until you need it. Variations: Sweet shortcrust pastry: In place of the pinch of salt, use 1 tablespoon of icing sugar. Sour cream shortcrust pastry: Replace the egg with 2 tablespoons of sour cream or creme fraiche, adding just enough to bring the dough together.

IDEAS YOU'LL LOVE

Quiche Lorraine

Recipe courtesy of Laura Calder

Crepe Quiche Lorraine

Recipe courtesy of Alton Brown

Quiche A La Lorraine

Ham, Leek and Gruyere Quiche

Recipe courtesy of Kelsey Nixon

Crustless Quiche

Recipe courtesy of Kelsey Nixon

Crawfish Quiche

Recipe courtesy of Emeril Lagasse

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here