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Quiche Lorraine

Makes 1 quiche

Known almost universally by its French name, Quiche Lorraine, this classic tart is made with eggs and bacon cooked in a pastry case. It is equally delicious served warm or cold.

Free from Soya, Nuts
Without crystal sugar

Ingredients

Change Quantities:
  • PASTRY
  • 200g Doves Farm Organic Plain White Flour
  • pinch of salt
  • 100g butter
  • 7-8 tbsp cold water
  • flour, for dusting
  • butter, for dish
  • FILLING
  • 150g bacon
  • 3 eggs
  • 3 tbsp crème fraîche
  • 75g cheese, grated
  • salt and pepper

Pastry

  1. Rub some butter around a 23cm/9” round baking dish or tin and pre-heat the oven.
  2. Put the flour and salt into a large bowl.
  3. Add the butter and using a fork or pastry blender, work it into the flour until the mixture resembles breadcrumbs.
  4. Stir in enough water to bring together a soft ball of dough.
  5. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  6. Roll the pastry out into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the dough into the dish using your fingers.
  7. Cut away any pastry that hangs over the edge of your dish.

Filling

  1. Chop the bacon into a frying pan, cook until it changes colour without browning, then remove from the heat.
  2. Break the eggs into a bowl, add the crème fraiche and beat well.
  3. Grate the grated cheese into the bowl, add the cooked bacon, salt and pepper and mix well.
  4. Pour the mixture into the pastry case.
  5. Bake for 40-45 minutes.

Equipment

22cm/9” round baking dish or tin, frying pan, pastry blender and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

40-45 minutes
Hi everyone, this is a great recipe for quiche, I did find it to bake very flat & the underneath was not baked properly, so I adjusted the recipe slightly. Use Xathum gum powder (1 tsp) when mixing the gluten free flour with a pinch of salt. When using butter it has to be proper butter Kerrygold, no cheaper version or your base will not taste or bake right, this gives a much nicer bite to the crust. 2 hrs in the fridge wrapped in cling film. Roll out between cling film and turning as you go to give an even round flat base, make it bigger then 9" to fold back in the edges to give a thicker outer wall with a bite. Baste in egg and bake for 10 mins (160 Fan) before adding the mixture. alter the above recipe with the following Use 200 grms of Creme fraiche and 100 grms of philidelphia along with 80 grms of cheese, 4 eggs. 2 cloves of chopped garlic,we love garlic (to be cooked along side ham,bacon,chopped mushrooms,onion in frying pan). Combine all the ingredients in your mixer, I added lots of fresh Thyme (beautiful). Add the mix to your flan and return to oven for a further 50 mins, (this will rise alot, but once cooling on a rack it will flatten again). The result will be great, your flan will be 1" thick with a golden top and very tasty with a fabulous texture. The heat is adjusted to 160 for longer baking time as well, this gives it time to cook correct and a lower temp without burning, whats the rush, take time to bake it as you have spent the money on the ingredients so do not destroy the hard work in the rushing of the baking process.
By Miss Sharon Dillon
05 Dec 2015

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Ingredients

Change Quantities:
  • PASTRY
  • 200g Doves Farm Organic Plain White Flour
  • pinch of salt
  • 100g butter
  • 7-8 tbsp cold water
  • flour, for dusting
  • butter, for dish
  • FILLING
  • 150g bacon
  • 3 eggs
  • 3 tbsp crème fraîche
  • 75g cheese, grated
  • salt and pepper

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