Easy, Serves 6 – 8


Quiche Lorraine is one of the most famous recipes for a savoury tart. In its homeland of Alsace, in France, the filling relies totally on bacon and cream for its flavour. In this recipe crème fraîche replaces the cream and a little Gruyèrecheese–sometimes used in the traditional recipe–enhances the flavour.


  • 2 Cups Plain Flour
  • 125g Butter firm diced
  • 1/4 Tsp Salt
  • 8 Tsp Semi Skimmed Milk
  • 1 Tspn Vegetable Oil
  • 250g Smoked Bacon
  • 4 Eggs
  • 1 Cup Creme Fraiche low fat
  • 1/2 Cup Semi Skimmed milk
  • 2 Pinches Grated Nutmeg
  • 125g Gruyere Cheese diced small


  1. Preheat Oven to 180C
  2. For the pastry put the flour, diced butter and salt into a mixing bowl. Rub the butter into the flour until the consistency resembles fine breadcrumbs. Sprinkle the milk over the top and mix until it comes together to a firm dough. Knead on afloured surface for a few seconds until the texture is smooth. Cover in cling wrap and rest in the kitchen for 15–30 minutes
  3. On a lightly floured surface roll the pastry into a circle large enough to line the base and sides of the dish. Using the rolling pin as a support, lower the circle of pastry into the dish, pressing it gently over the base and into the wallflutes. Trim away excess pastry from the top edge. Transfer to the refrigerator for a minimum of 30 minutes (this helps prevent shrinkage of the pastry when it goes into a hot oven
  4. emove the dish from the refrigerator and prick all over the base with a fork. Line with a piece of aluminium foil or greaseproof paper and fill with Le Creuset ceramic baking beans (or dried beans). Bake for 12 minutes at the highertemperature, then remove the paper and beans and bake for a further 2 minutes. Reduce the oven temperature to the lower setting.
  5. While the pastry is baking prepare the filling. Cut the bacon into small pieces. Heat a frying pan with 1 teaspoon of oil smeared over the base (non stick is ideal.) Fry the bacon gently until it is just beginning to colour, but not brown. Liftout and drain on paper towels.
  6. Beat together the eggs, crème fraîche, milk and nutmeg with a little salt and pepper.
  7. Scatter the bacon and diced cheese into the pastry case and slowly pour over the egg mixture. Carefully transfer the quiche back to the oven and bake for 25–30 minutes until the filling is just set and pale golden brown on top.

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Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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