Quiche Lorraine


  • 200g Doves Farm Organic Plain White Flour
  • 100g butter
  • 4 tbsp cold water
  • 75g pancetta cubes
  • 3 eggs
  • 3 tbsp creme fraiche
  • 50g cheese, grated
  • salt and pepper



  1. Rub a little butter around your pie dish or tart tin and pre-heat the oven.
  2. Put the flour and butter into a large bowl.
  3. Use a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs.
  4. Stir in the water.
  5. Using your hands, gather the mix together to form a smooth ball of pastry dough.
  6. Put the dough on a floured surface, or between two pieces of cling film, and roll it into a 30cm/12” circle.
  7. Lift the pastry into the prepared dish or simply press it into the dish using your fingers.
  8. Cut away any pastry that hangs over the edge of your dish.


  1. Put the pancetta into a frying pan and cook until it changes colour.
  2. Meanwhile put the eggs into a bowl beat them well, beat in the crème fraiche.
  3. Add the grated cheese and cooked pancetta, some salt and pepper and mix well.
  4. Pour the mixture into the pastry case.
  5. Bake for 35-40 minutes.