Quiche Lorraine

From Cookipedia

Quiche Lorraine is perhaps the most common variety of quiche. In addition to the eggs and cream, it includes bacon or lardons. I know cheese is not really an ingredient of a true Quiche Lorraine, but rather than use double cream, I prefer to use mascarpone cheese or ricotta cheese, both or more like cream than cheese and work really well in a savoury flan.

Quiche Lorraine
Servings:Serves 2 as a main or 4 as a starter
Calories per serving:747
Ready in:50 minutes
Prep. time:10 minutes
Cook time:40 minutes
Recipe author:Chef
First published:31st January 2013

Best recipe review

Can't eat just one!


Delish. So scrummy

Paul R Smith

Twice now, I've forgotten to put greaseproof paper under the baking beans. Perhaps this picture will remind me next time!


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 200° C (400° F - Gas 6)


  1. Roll the pastry and use it to line a greased 20 cm (8") push-out flan dish
  2. Bake blind at 200° C (400° F - Gas 6) for 10 minutes
  3. Beat the eggs, milk, mascarpone cheese and season to taste with pepper - salt won't be needed with the bacon
  4. Stir in the bacon pieces
  5. Pour the egg and bacon mixture into the blind-baked flan case
  6. Decorate with whatever you have to hand, I used half of a green pepper, sliced, but use whatever you have to hand, tomatoes look and taste good.
  7. Reduce the heat of the oven to 180° C (350° F - Gas 4)
  8. Bake for a further 40 minutes

Serving suggestions

Serve hot or cold

See also

related items

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