Quiche Lorraine

31 Aug

Quiche is such an odd thing, often people are unsure of eating it, let alone making it! It is in fact one of the easiest things to make, very misleading :p this quiche has been a family favourite for years! Everyone would fight for the most quiche at lunch, no one wanted to miss out! That was just for normal quiche Lorraine, this one has extra bits in it as well, all of which can be changed to your taste and preference 🙂


1 onion
1 Leek
1 pack Smoked back bacon
50g Mushrooms
Shortcrust pastry
5 Eggs
100ml Milk
200ml Double cream
100g Cheddar

Estimated time: 60 minutes


With that pastry you want a nice layer around the edges, not too thick but not too thin either. I used my pastry recipe from my previous post (shortcrust) which gave me roughly 250g which was enough for me!! Roll out your pastry on a clean floured surface until it is big enough to line your quiche tin(loose bottomed tins are the best to use). Grease your tin before you even measure to see if the pastry will fit!! Once greased place your pastry carefully into the tin and gently push into the edges and up the sides.


Layer two layers of cling film together on the table, big enough to cover you tin. Place these into the tin so they’re resting on the pastry, making sure it goes over each side. Fill the entire tart case with baking beans, raw pasta or rice, right to the top, this will stop the pastry rising oddly. Fold the cling film back over it to make a bag before putting it all in the oven at 170c for 10-15 minutes.

Once the time is up take your tart case out of the oven and remove the cling film bag, be careful though the beans (or pasta/rice) will be really really deceptively hot! Once they’re removed prick the bottom of the pastry with a fork all over and put back in the oven to finish cooking. This will take about another 5-10 minutes, when its cooked it will be golden brown and crisp. Leave to cool for a few minutes before carefully trimming the edges of the pastry. I find the easiest way to do this is to hold the pastry gently with one hand and using a sharp knife carefully cut along the edge making sure you don’t put too much pressure on the pastry! Once trimmed brush with an egg wash, I use egg yolk with a tiny bit of milk, this is just to seal the pastry so it won’t get soggy later on.


Firstly we’ll start with the onion, simply because this is the only part that will make your cry! Dice up your onion into what ever sized chunks you want, scrape these into a frying pan and slowly bring to heat. You want to cook the onion off in a small amount of olive oil(or veg, what ever you have!) until they start to go soft and translucent. You don’t want to over cook them now as they will go mushy in the quiche. Once cooked put them onto a plate or in a bowl to one side.


Now chop up your bacon, you do not have to use a whole pack of bacon as this does make a very full quiche, but bacon is a must in my family 🙂 like the onions cook off your bacon, no need for oil this time. I’d say you want your bacon to start crisping at the edges, so you can see that the fat is cooking down…no one likes squishy fat in quiche 😦 put your bacon to one side with the onions.


Leeks next, slice the leek down the middle, leaving about an inch at the root end and wash thoroughly. With the leek still intact chop it up into slices and start these cooking too, in oil this time 🙂

While the leeks are cooking dice up your mushrooms into whatever size pieces you want. Remember that mushrooms shrink a lot when they’re cooked. Once your mushrooms are cooked and the leeks are half cooked add them and start them cooking too. This won’t take long as mushrooms are quick to cook 🙂

Once they’re cooked spread them over the pastry base and mix in the onions and bacon bits. You want an even mix over the quiche so no one will fight over the bits!


Now in a bowl beat your five eggs with the milk and cream, add about a teaspoon of salt and pepper to season before pouring into the quiche. Try to fill the tart as much as possible without going over the sides 🙂 sprinkle the grated cheddar, or cheese of your choice :p over the top of the tart.

Carefully place the tart in the oven and bake at 160c for roughly 40 minutes. I would check the quiche after half an hour to judge timings. When the quiches is cooked it will be firm all over, no wobble in the middle!

Once cooked allow to cool before removing from the tin make sure you go round the edges first in case they have stuck! Once the quiche is free and cooled slightly cut into portions and enjoy!!


This is a very filling quiche and can definitely be used for a main meal with some extra veg!! The flavours all go so nicely together, the best parts of quiche Lorraine but with extra bits added 🙂 I hope you all love this as much as I do, it’s such a versatile thing to make and change to suit your mood or guests 🙂


One Response to “Quiche Lorraine”

  1. bakeaffairs September 1, 2013 at 4:55 pm #

    Quiche is one of my favorite dish, I love all kinds of them!

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