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Quiche Lorraine    HT    CD  MC  PIC  60mins



Serves  4     Hot   Cold   Pork Bacon  Savoury  Flan Tart  Main Course  Picnics  Buffet  Party  France  Europe



225g/8oz Shortcrust Pastry

8 Rashers Streaky Bacon, roughly chopped

125g/5oz Gruyere Cheese, grated

50g/2oz Onion, chopped

2 Eggs, beaten

120ml/4fl.oz. Double Cream

Salt and Cayenne pepper




1. Preheat the oven to 220C, 425F,  Gas Mark 7.


2. Roll the pastry out to 6mm/ 1/4 inch thickness and use to line a 20cm/8 inch flan tin. Line the pastry case with greaseproof paper and fill with baking beans. Bake in the oven for 15 minutes.


3. Meanwhile, whisk together the eggs, cream, salt and cayenne pepper in a bowl.


4. Remove the baking beans and greaseproof paper  and arrange the onions, cheese and bacon over the bottom of the case.


5. Pour the egg mixture over the cheese and bacon, return to the oven and bake for 15 minutes.


6. Reduce the oven temperature to 150C, 300F, Gas Mark 2 and continue to cook for a further 30 minutes, until the filling is set and golden brown. Serve hot or cold.


More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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