Quiche Lorraine

PennyBy Penny    

April 26, 2016


400g plain flour

Pinch salt

200g butter or Marge or a mixture of butter and lard or trex

Enough COLD water to bind

6 rashers of lean bacon

5 eggs

284ml cream

150ml milk

140ml grated cheddar or Gruyere cheese

Salt and pepper

Grated nutmeg optional


1Put the flour and salt into a large bowl . Rub in the fat to resemble breadcrumbs , gradually add in enough cold water to bind. Bring to a ball and wrap in cling film , chill in fridge for 30 minutes.

2Grease a 24 flan dish . Roll out the pastry on a lightly floured surface . Line the tin with the pastry . Use a piece of pastry to push it into the flutes . Do not trim ! Prick the base and put in fridge for 10-20 minutes.

3Heat oven to 200c . Cover the pastry with baking paper weigh it down with baking beans , or rice or dried beans even pennies . Bake for 15 minutes , remove the paper and beans and bake for 5 more minutes . Remove from oven and trim excess pastry

4Grill the bacon rashers and then cut into pieces . Turn oven to 180c

5In a large bowl beat together the eggs , cream , milk a little salt and pepper and nutmeg if using . Add in the cheese and half the bacon . Pour this into the flan case , top with the remaining bacon

6Bake for 40 minutes or until the filling is set and becoming golden and risen.