Quiche Lorraine

This recipe for Quiche Lorraine without cream is absolutely delicious. Full of flavour it is hard to beat any time of the year.

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. 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 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 ⅚ tbsps of water and pulse or mix together until dough begins to form. 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 the cake liner 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 ⅚ 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.
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Notes

All Nutritional Information is only intended as a guide.

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

Nutrition