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Classic quiche Lorraine
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500g shortcrust pastry
Plain flour, for rolling
1 tbsp olive oil
6 rashers of smoked back bacon, chopped
4 Waitrose British Blacktail Free Range Eggs
170ml tub essential Waitrose Double Cream
150ml whole milk
100g Gruyère cheese, grated
1. Preheat the oven to 190°C, gas mark 5. Roll out the pastry on a floured surface and use to line a 22cm loose-bottomed tart tin. Prick the base with a fork, line with greaseproof paper and fill with baking beans. Bake for 15 minutes then remove the beans and cook for a further 5–10 minutes until the pastry is set.
2. Meanwhile, heat the oil in a frying pan and cook the bacon for 2–3 minutes until golden but not crisp.
3. Beat together the eggs, cream and milk then stir in the cheese. Stir in half the bacon and carefully pour the mixture into the baked pastry case and scatter over the remaining bacon.
4. Lower the oven temperature to 180°C, gas mark 4. Bake for 30 minutes until the filling is set and golden. Leave to cool a little before serving.
For chunkier pieces of bacon try essential Waitrose Smoked British Bacon Lardons.
Typical values per serving:
This recipe was first published in November 2017.