Description
Master the art of Quiche Lorraine with this easy French recipe, filled with smoky bacon, creamy custard, and melted cheese. Perfect for brunch, lunch, or picnics. A timeless classic loved in both French and UK kitchens.
Ingredients
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1 shortcrust pastry sheet
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150g smoked bacon lardons
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3 large eggs
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200ml double cream
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100ml milk
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100g grated Gruyère or cheddar
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Salt
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Black pepper
Instructions
1. Prep Pastry
Line a 23cm tart tin with pastry. Chill 20 min. Prick base.
2. Blind Bake
Bake at 190°C (fan 170°C) for 15 min. Remove weights, bake 5 min more. Cool slightly.
3. Cook Bacon
Fry lardons until golden. Drain on paper towel.
4. Mix Filling
Whisk eggs, cream, milk, salt, pepper. Stir in half the cheese.
5. Fill Tart
Spread bacon over crust. Pour egg mix. Top with remaining cheese.
6. Bake
Bake at 180°C (fan 160°C) for 30–35 min until set and golden.
7. Cool Slightly
Let rest 10 min before slicing.
8. Serve Warm or Cold
Perfect for brunch, lunch, or picnic.
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