Quiche Lorraine

Aah, the famous and original Quiche Lorraine.  There is something comforting about tucking into a piece of this tart.  Then again, how can you go wrong with bacon, eggs, cream and cheese – yummy.  Except if you are a vegetarian that is.

Quiche Lorraine



Shortcrust Pastry

225g flour
Pinch of salt
100g butter


100g bacon
2 large eggs
2 egg yolks
300ml double cream
Salt and pepper to taste
250ml cheddar cheese



  1. Rub the flour, salt and butter into a breadcrumb consistency.
  2. Add a small amount of milk and knead.  Add a tiny bit more milk if necessary.
  3. Leave the ball of pastry in the fridge for an hour and then leave at room temperature for half an hour.
  4. Roll out the pastry and put into a flan tin.
  5. Pinch the base of the pastry.


  1. Preheat the oven to 190˚C.
  2. Chop and fry the bacon and sprinkle into the pastry base.
  3. Beat the eggs and egg yolks together and add the double cream, salt and pepper and pour the egg mixture over the bacon.
  4. Sprinkle the cheese over the egg mixture.
  5. Bake at 190˚C for 25 to 30 minutes.

Serve hot or cold.

Submitted by:  Chris Olsen, Mauritius


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