baking · everyday
Quiche Lorraine
A crisp, flaky all-butter tart shell filled with silky egg custard, smoky bacon lardons and plenty of Gruyère.
- Time
- 120min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Line a 23 cm (9 in) deep tart pan with the dough, chill, then blind bake at 190°C (375°F) for 20 minutes with weights and 10 minutes without.
-
2
Crisp the bacon and soften the onion in the fat.
-
3
Whisk the eggs, yolks, cream, milk and seasoning.
-
4
Scatter bacon, onion and cheese in the shell, pour in the custard and bake at 160°C (325°F) for 40-45 minutes until just set. Cool 20 minutes before slicing.
