Quiche Lorraine

This easy Quiche Lorraine recipe is an absolute taste sensation. It is both easy and perfect for many an occasion. Made without cream using cream cheese instead it's a game changer. Served warm, a slice of cheesy quiche is a very, very delicious thing.

This recipe has the perfect balance between the salty and the cheesy with a smooth, mellow custard that brings it all together into a heavenly mouthful worthy of a moan.

I actually substitute cream cheese for cream and am fully converted to it for ever.

I think it provides a more balanced custard that is better without that extra cream richness. I use the same formula in my very popular Cheese and Onion Quiche. It is incredibly good..

*There is a full recipe card at the bottom of this post with exact ingredients and instructions.*

Jump to:

• Quiche Lorraine Ingredients
• Method
• Filling Variations
• Can You Freeze Quiche?
• How To Make Gluten Free Quiche
• What Equipment Do I Need?
• Tips & Tricks
• More Retro Old School Savoury Recipes
• Easy Quiche Lorraine

Quiche Lorraine Ingredients

• 100 grams (3.5 oz) mature cheddar
• 280 grams (10oz) Cream Cheese - quiche recipes are generally made with cream but I use full fat cream cheese instead, a cheese and onion flan if you will, it is this that gives it a softness and comforting cheesy mellowness.
• 3 medium Eggs -  large
• 200 grams (7oz) smoked bacon rashers or lardons
• 300 grams (10.6 oz) plain flour
• 150 grams unsalted butter or salted but not baking spread
• salt and pepper
• oil for frying

*You can of course buy ready made shop bought pastry for ease or to be a get ahead Susan*

Method

• Firstly I fry the bacon pieces in some oil. I use scissors to snip the rashers into strips. I usually use smoked bacon rashers or lardons.

• I drain off any excess water that sometimes comes off the bacon as it starts to cook. You don't want boiled bacon! I like to get them a little bit crisp.
• If I have left overs from my Slow Cooker Gammon Joint I also use these. I simply chop them up into little pieces and scatter onto the base without frying them first.

I always use the same shortcrust pastry for my quiches and pies apart from a high fat and sugar version for my monumental, and I feel, life changing Apple Pie. However shop bought is always going to be a serious choice to consider. Don't sweat it Susan

I usually make it in the food processor. I am very fond of a shortcut and this is a very quick way to make pastry. You can of course rub it in the traditional way or buy ready made shop bought. I've used the rubbing in method for these pics.

• Cut up 150 grams of cold butter into roughly 2 cm squares and put in the bowl with 300 grams of plain flour.

• Use your fingers to rub the butter in without losing the will to live. I have to watch true crime episodes to make it through....you are after the breadcrumb effect just like this.

• Once achieved you can go ahead and add your water. I usually find it is about 5 or 6 tbsp of water but it can be more. Bring it together into a slightly damp ball, too dry and it won't roll out properly. This is going to be learned I'm afraid but the closest tip I can give her is that it is going to feel a little soft and damp to the touch but not sticky. Add a little flour if you go too far and it is too wet. Here is some tips to beat those pastry nasties.

• Tip it out onto a work top and use your hands to bring it together. Knead it for a minute into a smooth dough disc. You can cover and chill for 20 minutes but I don't tend to, I can't be bothered to wait. I know I should do the washing up or something but that's as boring as doing your homework or reading instructions.

• Roll out on a lightly floured work surface to about a 30 cm rough circle. The pastry should be about 4mm thick.

• I use a 23 cm (9inch) fluted flan dish here. You can use a smaller flan dish or tin for a deeper quiche. I use my rolling pin to carry it over to the dish and then lower in. I use the rolling pin to remove the excess pastry by rolling it over the sides.

• The left overs I use to make a few jam tarts.

• I prick the base of the pastry with a fork all over and bake it blind using a 8 " cake paper liner and some ceramic beans for 25 minutes. I try to cover the edges of pastry if possible as they can get too brown by the end of the cooking process. Smart Susan I know.

• I then brush the bottom with some of the beaten egg and bake again for five minutes to seal the holes.

• Mix the cream cheese & big pinch of salt into the beaten eggs. Mash up the cream cheese first otherwise it'll take ages to get it all mixed in to the eggs.
• Add 5 or 6 twists of black pepper to the custard.
• Put the bacon and cheese onto the bottom of the quiche.
• Pour the eggy mix carefully on top.

• Bake for about 30 minutes until very slightly scorched on top.

Filling Variations

Pimp that quiche lorraine for unadulterated 80's joy.

• caramelised onions & cheese
• asparagus & salmon
• cooked spinach & feta
• roast peppers & goats cheese
• leek & goats cheese
• broccoli & feta
• mushrooms & goats cheese

The list really is endless here and here lies one of the true genius attributes of a quiche. It's a flipping fabulous, yet why did I not think of this before, obvious way to help use up left overs. Thrifty Susan rides again...

Just be mindful of the water content of some vegetables i.e spinach or mushrooms and cook them first.

Can You Freeze Quiche?

Yes you absolutely can. I always freeze it already baked in a tupperware container. I get it out the night before and let it thaw in the fridge before heating through at 180 C for 20/30 minutes if it is a whole quiche or approx 5/10 minutes for a slice.

You will have to judge for yourself depending on the size of quiche involved. I stick a blade of a knife into the middle to check if it is hot enough.

How To Make Gluten Free Quiche

To make this quiche gluten free simply use gluten free flour instead of plain flour. You will probably have to use a couple  of extra tbsps of water as the flour can need more liquid than the standard plain.

What Equipment Do I Need?

• 23 cm flan dish
• Food Processor or large mixing bowl
• Frying Pan
• Rolling Pin
• Tbsp measure
• Baking Beans or similar
• baking paper or reusable liner for baking blind
• Digital Scales
• Fork
• knife to cut the butter into squares
• Pastry Brush
• Oven Thermometer (optional)

Tips & Tricks

• You can use a smaller flan dish than 23cm/9 inches or tin for a deeper quiche.
• I use my rolling pin to carry it over to the dish and then lower in.
• I use the rolling pin to easily remove the excess pastry by rolling it over the sides.
• Here is a pastry tips link to help you
• Shop bought is always going to be a serious choice to consider. for a quick and easy solution
• If you are without cream cheese then use a cup of cream (236 mls) and half a cup (128 mls) of semi skimmed or whole milk instead.
• Don't add too much water in one go to the pastry, a tbsp at a time.
• Cut the butter up into small cubes to speed up the rubbing in if doing by hand.

More Retro Old School Savoury Recipes

• Old School Cheese Flan
• Beef Stroganoff
• Savoury Minced Beef
• Toad In The Hole
• Minced Beef & Onion Pie
• Corned Beef Hash

IF YOU LIKE THIS QUICHE RECIPE YOU MAY LIKE THESE

Cheese and Onion Quiche

Savoury Muffins

Cheese scones

Cheese and Onion Scones

Ham and Cheese Sliders

PIN ME FOR LATER!