Easy Quiche Lorraine

quiche lorraine cut into a wedge in a white flan dish

This easy recipe for Quiche Lorraine without cream is absolutely delicious. Full of cheesy flavour it's perfect for lunch or dinner. Served warm it is delicious comfort food that has more than earned it's classic UK status.

Course Main Course

Cuisine English, French

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 591kcal

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Ingredients

1 tbsp oil to fry the bacon bits
200 grams smoked bacon rashers or lardons
300 grams plain flour
150 grams unsalted butter cold
3 large eggs beaten
280 grams full fat cream cheese
100 grams mature cheddar cheese grated
2 pinches salt
black pepper

Metric - U S Customary

Instructions

Preheat your oven to 180 C/350 F/Gas Mark 4. Snip the bacon into small strips if needed. Use the 1 tbsp oil to fry the 200 grams of bacon. I like to get some browning to them. If a lot of water pools in the frying pan. Remove it so that the bacon doesn't boil.
Set aside and start the pastry. If using a food processor then put the 300g flour, 150g cold butter (cut into 3 cm chunks) and 1 pinch of salt into the processor bowl. Pulse until you get a breadcrumb effect. If doing it by hand then go ahead and rub the ingredients together. Add 5 to 6 tbsp of cold water and pulse or mix together until dough begins to form into a ball. At that point tip it out and use your hands to bring finally together into a smooth dough.
You can cover and chill the pastry at this point but I seldom do. Lightly flour your work surface and roll out the pastry to roughly a 30 cm circle. The pastry should be about 4mm thick. You will have some left over but it makes the job easier! I make a few jam tarts with the left overs.
Use the rolling pin to transfer the pastry to the dish and gently line it. I use the rolling pin to remove the overhang of pastry by rolling it over the edges. Prick the pastry base with a fork all over, line with baking paper or a reusable cake and fill with baking beans or similar. Bake for 25 minutes.
Remove from the oven, remove the liner and beans ( be careful as steam can gather under the liner) and brush the bottom with some of the beaten egg to seal all the holes. Put back in the oven for another 5 minutes.
Combine the 280 g of cream cheese, remaining pinch of salt and 3 beaten eggs until smooth. Add 5 or 6 twists of black pepper.
Putt the bacon and 100 g of grated cheese in the bottom of the pastry case and pour over the egg mixture. Bake for about 30 minutes until golden and scorched in parts. Leave to cool a little before serving. It'll rise like it's so very proud of itself.

Video

Notes

I use a oven thermometer as all oven temperatures can vary from the intended temperature shown on the dial.

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.

Nutrition