This Quiche Lorraine is our mother’s recipe, I found it in an old cookbook, handwritten on a piece of paper.  It brings back memories as a child, so I had to convert it into dual recipe methods to enjoy too.  We served it with a side salad or some grilled asparagus, cherry tomatoes, and sweet potato chips.

The mixture will be quite runny but it will cook up nicely.  We also liked to use nitrate-free bacon, good quality cream and large eggs for this recipe.

Related recipe: shortcrust pastry

TIP: I used a small sized brown onion, peeled and quartered in this recipe.  Dice your bacon and you will need a little butter for greasing the dish.

February 20, 2018
  • 10m
  • 50m
  • 1h
  • 1

Ingredients

  • 1 batch of shortcrust pastry
  • 170 g cheese
  • 170 g rashers nitrate-free bacon
  • 1 brown onion
  • 300 g pure cream
  • 5 egg
  • butter

Instructions

Thermal Cooking Method

  1. Preheat oven to 170ºC and grease your quiche dish with a small amount of butter.
  2. Make pastry (if not using store bought) and place in the fridge to set, whilst making the filling.
  3. Cut cheese into cubes and add to a clean mixing jug and chop for 15 seconds/speed 7. Set aside in a small bowl.
  4. Without washing your jug, add onion and chop for 5 seconds/speed 5. Cook onion for 1 minute/100ºC/speed 2.
  5. Add all other ingredients and mix for 15 seconds/speed 3/reverse.
  6. Line your quiche dish with the shortcrust pastry then gently pour in the filling (there is no need to blind bake).
  7. Bake in the oven for approx. 45-50 minutes.

Traditional Cooking Method

  1. Preheat oven to 170ºC and grease your quiche dish with a small amount of butter.
  2. Make pastry (if not using store bought) and place in fridge to set, whilst making the filling.
  3. Grate the cheese and set aside in a mixing bowl.
  4. Finely dice the onion, then saute in a small frying pan until translucent, or microwave for approx. 45 seconds, then add to mixing bowl.
  5. Add all other ingredients and mix until well combined.
  6. Line your quiche dish with the shortcrust pastry, then gently pour in the filling (no need to blind bake).
  7. Bake in oven for approx. 45-50 minutes.

Nutrition

  • 6