Quiche Lorraine – Quiche Lorraine

  Serves 2-4


  1½ cups (150 g) flour
  Salt, black pepper
  3 eggs
  ¼ cup (75 g) butter
  5 oz (150 g) fine, lean, smoked
  4 oz (125 g) crème fraîche
  1 pinch nutmeg


  Sieve the flour into a bowl and make 
  a hollow in the center. 
  • Add a pinch of salt, one egg, and the butter cut in small pieces. 
  • Knead together the ingredients and the flour and form the dough into the shape of a ball.
  • Squash the pastry flat again and knead it once more into the shape of a ball. 
  • Wrap the dough in airtight cling film and put it in the refrigerator for 2 hours.
  • Preheat the oven to 425 °F (220 °C). 
  • Roll out the dough very thin. Grease a flan or quiche tin with butter (the classic size is 7 ins/ 18 cm diameter).

  Line the tin with the pastry

  and trim off any   surplus.

  • Prick the dough several times with a fork. 
  • Bake for 10 minutes and then remove from the oven. 
  • Cut the rind off the bacon and remove any gristle. 
  • Cut the bacon into small cubes and brown them slightly in a frying pan. 
  • Beat the two remaining eggs, stir in the crème fraîche and season the mixture with nutmeg, pepper and a very little salt.

  Distribute the bacon cubes evenly
  over the flan case (grated cheese
  may also be sprinkled in if required.

  Pour the egg-cream mixture over the

  • Bake in the oven for about 25 minutes. Serve hot.