Quiche lorraine

Quiche lorraine

Vanessa Levis

A quiche is an open-faced tart with a savoury custard filling. Most widely known is quiche lorraine, which traditionally contains only eggs, cream or milk, and bacon or ham. The classic quiche lorraine contains no cheese, but a few tablespoons of grated cheese can be added to the egg mixture, if desired. Other quiche fillings may include cheese, tomatoes, onions, crabmeat, smoked salmon, mushrooms or other vegetables. There should be a lot of creamy filling encased in thin pastry shell.


Quantity Ingredient
3-4 rashers bacon
1 * plain shortcrust pastry [rid:3140], baked blind
2 eggs
1 teaspoon plain flour
a pinch of grated nutmeg
1/2 teaspoon salt
a pinch of cayenne pepper
1/2 cup cream
1/2 cup milk


  1. Trim the rind off the bacon and grill or fry until crisp. Cut into dice. Place in the pastry case.
  2. Preheat the oven to 190°C.
  3. Beat together the eggs, flour, nutmeg, salt, cayenne, cream and milk, only until just combined (over-beating causes bubbles on top). Strain the mixture over the bacon.
  4. Bake for 10 minutes. Reduce the oven temperature to 180°C and bake a further 20 minutes, or until a knife inserted in the custard comes out clean. Cool for 5 minutes in the tin before transferring toa serving place. Serve warm or cool, but not chilled.


  • Crab quiche substitute the bacon for 1 cup of flaked crabmeat and add a tablespoon of dry sherry to the egg and cream mixture.

    Spinach quiche add 1/2 cup chopped, well-drained cooked English spinach, omitting the bacon and adding a little grated nutmeg.


  • Use a metal flan ring with fluted edges which can stand on a baking sheet. The tart will then easily slide onto a plate for serving. Quiches lend themselves to advance preparation. The flan ring lined with pastry may be made well ahead of time and chilled, while the filling can also be prepared in advance and stored in the refrigerator.
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