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Quiche lorraine

Quiche lorraine


A picnic classic - perfect for packed lunch too

  • Feeds 6 Feeds 6
  • Ready in 55 minutes

Each serving contains

  • Energy
    2140kj 515kcal
  • Fat
    High 60%
  • Saturates
    High 117%
  • Sugar
    Low 60%
  • Salt
    Med 60%

% of adult’s reference intake | Carbohydrates per serving : 21.3g


  • For the pastry:
  • 225g plain flour
  • 115g unsalted butter
  • 1 Co-op British egg
  • About 2 tbsp water
  • For the filling:
  • 200g British unsmoked dry cure streaky bacon, cut into small pieces
  • 2 Co-op British eggs
  • 2 Co-op British egg yolks
  • 300ml double cream
  • 100ml semi skimmed milk
  • 60g finely grated gruyere cheese


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Rub a little butter of a deep 20cm tart tin
  3. Make the pastry, put the flour into a big bowl and rub the butter in to the flour to make fine breadcrumbs
  4. Separate the egg and add the egg yolk and water and mix together with a knife and then use your hands to make a dough
  5. Roll the pastry out to line a tart tin
  6. Prick the base with a fork, cover with foil and beans, sit the tin on a hot baking tray and bake blind for 10 minutes
  7. Take the paper and beans off, brush the pastry with the egg white and bake for another 10 minutes
  8. Cook the bacon until just golden and scatter over the pastry base with almost all of the cheese
  9. Whisk the eggs, egg yolks and cream into a bowl, season with freshly ground black pepper and mix together
  10. Pour this mix over the bacon and cheese. Sprinkle the remaining cheese on top
  11. Bake for 30-35 minutes until the mixture has set and the top is just golden. Leave in the tin for a few minutes before taking out

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