Quiche Lorraine


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



  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.


  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.