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My Quiche Loraine


My tasty Quiche Loraine.


For the filling.

50 grams grated strong cheddar cheese

75 grams grated mozzarella.

250ml Double cream.

50ml Whole milk.

3 Large eggs.

1 white medium onion chopped.

180g. Smoked bacon chopped (most fat cut out).

1/4 tsp. Ground black pepper.

1/4 tsp. Salt.

For the pastry.

200g. All purpose flour.

100g. butter (Cubed at room temperature).

1/2tsp. Sugar (Optional).

1/4 tsp. Salt.

3 -4 Tbsp. Cold water.

Prepare the pastry.

In a bowl mix the flour, and sugar.

Then add your cubes of butter, using your hands mix the butter and flour together getting rid of any lumps of butter so it resembles bread crumbs. Add 3 tablespoons of cold water to the mix and bring together to form a ball, you then place the pastry in the fridge for 30 minutes.

On a floured surface roll out the pastry to line your flan tin 25cm is good. You’ll find it easier to use a loose bottomed pan tin fluted. Once rolled out line in your tin, prick the base to help prevent air pockets forming under the pastry. Lay some baking parchment over the pastry and weight it down with some baking balls/beans.

In your preheated open at 220c bake the pastry middle shelf for 10 minutes, after this take out remove the parchment and balls/beans and place back in the oven for a further 10 minutes, take out and put to one side.



Reduce the temperature to 180c. Sauté the chopped bacon in a pan until crispy and then remove leaving any juices in the pan. Putting the bacon evenly into the pastry case now cook the chopped onion in the same pan for 5 minutes or until a golden colour. Place the onion in the case on top of the bacon then evenly spread the cheeses on top.

Take a bowl and add in the eggs, cream, milk, salt and pepper, mix together then pour this gently into the pastry case over the bacon, onion and cheese.

Place this in the oven for 25-30 minutes until golden brown.

Take out and allow to cool before removing from the flan case and cutting, lovely warm or cold.



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