Quiche Lorraine

Traditionally served to celebrate May Day, Quiche Lorraine originates from Nancy in the Lorraine region of France.

Category:  Main Course  - 


For 25 people


  • 200 g plain flour
  • 100 g cold butter, cubed
  • 1 egg
  • 300 g lardons (diced bacon)
  • 300 ml cream
  • 3 eggs
  • milled black pepper

Quiche Lorraine Directions

  2. 1. Place the flour and butter into the goblet of a food processor. Pulse until the mixture resembles breadcrumbs. Add the egg, pulse again then if necessary ice cold water, a tablespoon at a time to bring the mixture together.

    2. Turn out onto a lightly floured surface, lightly knead then roll out to line a 25cm quiche / tart / flan dish. Prick the base with a fork and allow to rest for 30 minutes or longer.

    Preheat the oven to 180C and blind bake the pastry shell *

    3. Meanwhile, gently sauté the lardons in a nonstick frying pan until they are just beginning to brown. Remove and drain on absorbent kitchen paper.

    4. Scatter the lardons over the semi-cooked shell. Beat the eggs with the cream and season with black pepper and pour over the lardons. Sprinkle with grated nutmeg and bake for 30 minutes or until the filling is set. Serve warm.

  4. *To bake blind:
  5. Roll out the pastry and line the quiche dish, pricking the base all over with a fork to allow any trapped air to escape. Scrunch up a sheet of kitchen parchment and lay it followed by special ceramic baking beans, dried beans, pasta or rice on the pastry. Allow to rest for at least 30 minutes then pop into a preheated oven of 180C for 10 minutes. Remove the beans and paper and return the pastry shell to the oven for a further 5 minutes. Remove from the oven and allow to cool.