Quiche Lorraine is probably the most well-known quiche out there, and the beauty of this recipe is that it’s super easy to make, cheap and not too unhealthy. We tend to have it as light bite, served with a simple green salad and vinaigrette, but it could equally be served as a starter.
Quiches are fantastic in that you can vary them, pretty much forever, and we’ll be looking at other quiche alternatives in future recipes, with ingredients like tomatoes, peppers, blue cheese and much more.
- Puff pastry - 250g
- Eggs - 4
- Bacon - 200g (streaky, back or lardons)
- Crème fraiche - 500ml
- Grated cheese - 150g
- Roll the pastry out, put it in the quiche tin and pierce it with a fork
- Cut the bacon and cover the pastry
- Mix the eggs with the cream and cheese, season to taste
- Pour the mixture over the pastry and cook for 40 mn at 180°
Put the oven on at full whack. Get all your ingredients ready.
Roll the pastry out; I use a pre-made 500g block of pastry which I cut in half, saving the rest for something else (dessert maybe?). Spread some flour into the quiche tin and roll the pastry over it. I use a 30cm wide quiche tin. If your tin is a bit smaller, it's no big deal, your quiche will just be a bit thicker. Use a fork to pierce holes in the pastry.
Cut the bacon into 1cm wide strips and spread it evenly across the pastry. Whisk the eggs with a fork/whisk in a big bowl so the yolks and whites are well mixed. Pour in the cream and the cheese and stir some more (I use ready grated cheese to save time, but this does work out more expensive than grating it yourself). Season to taste. Pour the mixture evenly over the pastry.
Once your oven is hot enough put the quiche in, turn the temperature down to 180° and cook for 40 minutes. It should be light brown on top. Wait 5 minutes before eating it so it's not too soft.
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've cooked it. Bon appétit!