Name: Easy quiche Lorraine
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 6
Ingredients: Cooking oil spray, to grease; 250g rindless middle bacon rashers; ¼ cup coarsely grated tasty cheese; 3 free-range eggs; 250ml pure cream; 125ml milk; Sea-salt flakes and freshly ground black pepper, to season; Micro herbs, to garnish; 1 quantity of shortcrust pastry

Quiche Lorraine is the perfect French dish to serve on a hot spring or summer’s day.

With cream, bacon and lots of egg, this recipe is as traditional as it gets (apart from the added cheese of course!). The best part is, you get to make your own homemade shortcrust pastry.

Ingredients

Cooking oil spray, to grease

250g rindless middle bacon rashers

¼ cup coarsely grated tasty cheese

3 free-range eggs

250ml pure cream

125ml milk

Sea-salt flakes and freshly ground black pepper, to season

Micro herbs, to garnish

1 quantity of shortcrust pastry

Method

Step 1

Reheat oven to 180°C fan-forced (200°C conventional). Lightly grease the base of a 24cm-wide 4cm-deep removable-base fluted tart tin with cooking oil spray. Make your shortcrust pastry using this step-by-step guide.

Step 2

Use a lightly floured rolling pin to roll out shortcrust pastry dough on a lightly floured surface to form a disc about 3mm thick. Line tin with pastry, pressing it in with your fingers, ensuring it is pushed firmly into the corner and up the side of the tin. Trim any overhanging pastry by either rolling a rolling pin over the top or using a butter knife. Transfer to an oven tray and chill for 30 minutes to allow pastry to rest.

Step 3

Use a fork to prick the base about 16 times. Line pastry shell with baking paper and fill with baking weights or dried rice or beans. Bake shell, on oven tray, for 15 minutes. Carefully remove paper and weights and bake for a further 12 minutes or until pastry is light golden.

Step 4

Meanwhile, heat a large non-stick frying pan over medium heat, add bacon and cook for 7 minutes, turning occasionally, or until bacon is golden. Transfer to a plate lined with paper towel to drain off excess fat. Transfer to a chopping board and finely chop. (You can cook bacon up to 2 days ahead and store in a zip-lock bag in the fridge.)

Step 5

Reduce oven to 160°C fan-forced (180°C conventional). Scatter bacon and cheese in the base of the cooked tart shell.

Step 6

Whisk eggs, cream and milk in a large bowl until just combined, then season. Pour mixture into the tart shell on top of fillings. Season with extra pepper. Bake for 40-50 minutes or until the filling is just set in the centre – it should still have a slight wobble in the centre. Allow quiche to cool in tin for 15 minutes before removing from the tin. Set aside for 20 minutes. Serve warm with garnished micro herbs.

What’s the difference between quiche and quiche Lorraine?

The biggest difference between a regular quiche and a quiche Lorraine is the filling. Quiche Lorraine is a very traditional French dish that includes specific ingredients, including cream, bacon and onion. Normal quiches tend to include cheese and other vegetables and meats.

What do you eat with quiche Lorraine?

Quiche Lorraine is most often served in the hotter months as a cold dish, so it is best served with vegetables or a salad. Here are our favourite options:

Elle Vernon Contributing Food Editor

Elle is an experienced food editor, food stylist, chef and home economist. She always has tips, tricks and sneaky cheats up her sleeve to help everyone, no matter their cooking ability, to create delicious food for family and friends that impresses without the stresses.