Quiche Lorraine
Quiche Lorraine | Recipe
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Quiche Lorraine | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
60 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • For the pastry:

  • 1 tsp
    salt
  • 250 g
    plain flour
  • 125 g
    cold butter, cubed
  • 2
    egg yolks
  • 2 tbsp
    cold water

  • For the filling:

  • 1 tsp
    Garlic Pepper
     Gives every dish the right amount of spice £3.99 £53.20/kg incl. 0% tax, excl. shipping
    Discover more products
    Garlic Pepper
  • 200 g
    bacon lardons
  • 1
    leek, halved and washed
  • 250 g
    crème fraiche
  • 100 ml
    double cream
  • 3
    eggs
  • 2
    egg yolks
1
Start by tipping the flour onto a clean, floured work surface. Form a well in the middle, then add the cubed butter, egg yolks and salt into the well. Add the cold water and knead everything together until you have a smooth dough. Shape the dough into a ball, wrap it in cling film and refrigerate for 30 minutes.
2
While the dough is chilling, preheat your oven to 200°C (fan 180°C).
3
Slice the cleaned leek thinly.
4
In a frying pan over medium heat, cook the bacon lardons for about 5 minutes, or until they are golden and crispy. Add the sliced leek and cook for another 2 minutes, until softened. Remove the pan from heat and set aside to cool.
5
In a mixing bowl, whisk together the crème fraiche, double cream, eggs and egg yolks until smooth. Stir in the Garlic Pepper, then fold in the cooked bacon and leek.
6
Take the dough out of the fridge and roll it out on a floured surface to about 3 mm thick. Carefully transfer the pastry to a greased tart tin, pressing it into the sides. Trim any excess dough around the edges.
7
Pour the filling into the pastry case, spreading it out evenly. Bake the quiche in the preheated oven for about 30 minutes, or until the top is golden brown and the filling is set.
8
Allow the quiche to cool slightly before slicing and serving. Enjoy your homemade quiche Lorraine!

Nutritional information: (Per person)

Calories
807 kcal

Carbohydrates
37 g

Protein
13 g

Fat
68 g

Method
1
Start by tipping the flour onto a clean, floured work surface. Form a well in the middle, then add the cubed butter, egg yolks and salt into the well. Add the cold water and knead everything together until you have a smooth dough. Shape the dough into a ball, wrap it in cling film and refrigerate for 30 minutes.
2
While the dough is chilling, preheat your oven to 200°C (fan 180°C).
3
Slice the cleaned leek thinly.
4
In a frying pan over medium heat, cook the bacon lardons for about 5 minutes, or until they are golden and crispy. Add the sliced leek and cook for another 2 minutes, until softened. Remove the pan from heat and set aside to cool.
5
In a mixing bowl, whisk together the crème fraiche, double cream, eggs and egg yolks until smooth. Stir in the Garlic Pepper, then fold in the cooked bacon and leek.
6
Take the dough out of the fridge and roll it out on a floured surface to about 3 mm thick. Carefully transfer the pastry to a greased tart tin, pressing it into the sides. Trim any excess dough around the edges.
7
Pour the filling into the pastry case, spreading it out evenly. Bake the quiche in the preheated oven for about 30 minutes, or until the top is golden brown and the filling is set.
8
Allow the quiche to cool slightly before slicing and serving. Enjoy your homemade quiche Lorraine!

Nutritional information: (Per person)

Calories
807 kcal

Carbohydrates
37 g

Protein
13 g

Fat
68 g

Quiche Lorraine

Our quiche Lorraine recipe brings a taste of France to your table with its rich, savoury filling of bacon, leek and crème fraiche in a buttery home-made pastry crust. Seasoned with Garlic Pepper, it’s perfect for brunch, lunch or a light dinner. Try this delicious quiche Lorraine today and discover why it remains a favourite around the world!

 

 

More quiche recipes

In addition to the classic quiche Lorraine, we also have other quiche recipes, including a courgette and bacon quiche and this spinach and feta quiche. The courgette and bacon quiche offers a lovely balance of smoky bacon with fresh courgette, while the spinach and feta quiche combines creamy feta with tender spinach for a vegetarian delight. These versatile quiche recipes are perfect for any occasion and easy to make at home.

Ingredients

Persons

  • For the pastry:

  • 1 tsp
    salt
  • 250 g
    plain flour
  • 125 g
    cold butter, cubed
  • 2
    egg yolks
  • 2 tbsp
    cold water

  • For the filling:

  • 1 tsp
    Garlic Pepper
     Gives every dish the right amount of spice £3.99 £53.20/kg incl. 0% tax, excl. shipping
    Discover more products
    Garlic Pepper
  • 200 g
    bacon lardons
  • 1
    leek, halved and washed
  • 250 g
    crème fraiche
  • 100 ml
    double cream
  • 3
    eggs
  • 2
    egg yolks

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