Quiche Lorraine


  • 4 ozs shortcrust pastry
  • ½ lb back bacon rashers
  • Small onion finely chopped
  • 2 oz butter
  • 2 oz gruyere cheese
  • ½ pint single cream
  • 4 egg yolks
  • Seasoning


  • Line 8” flan ring or loose based tin with the shortcrust pastry
  • Remove rind from bacon and remove most of the fat
  • Cut the bacon into strips and fry gently to remove fat and cook until tender
  • Remove bacon from pan
  • Add onion with a little butter and sauté until soft
  • Drain off excess liquid.
  • Put bacon, onion, and finely sliced cheese into flan case
  • Beat egg yolks and cream together and season
  • Pour into flan case and bake in center of oven for 15 mins at 200ºC for 15mins
  • Reduce heat to 170ºC and cook for a further 20 mins

Serving suggestion, serve hot or cold with salad and baked potatoes

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