• Donnington Grove

Quiche Lorraine

Preparation time: 30-40 mins including chill time.

Cooking time: 25-30 minutes


4 eggs

175g / 6oz streaky bacon

1 onion (finely chopped)

125g / 4.5oz hard cheese (Gruyere is nice but cheddar is fine)

250ml / 9fl oz single cream

Salt and pepper


175g / 6oz plain flour

85g / 3oz hard block butter (chilled)

Pinch salt

2-3 tbsp water


Make the pastry: put the flour into a bowl, rub in the butter until the mixture resembles fine breadcrumbs, then add the salt and enough water to make a firm dough.

Roll it out and line a 20cm / 8 inch loose-bottomed flan tin. Chill in the fridge for 20 minutes

While the pastry is chilling preheat oven to 220C / gas 7.

Prick the pastry case all over with a fork then line it with greaseproof paper. Use baking beans or lentils to weight it down.

Bake for ten minutes. Remove the greaseproof paper and bake for another 5-10 minutes until pale golden brown.

Reduce the oven temperature to 180C.

Chop the bacon into small pieces and fry in a pan until crisp and golden. Remove the bacon with a slotted spoon and pop it into the pastry case. Then fry the onion in the bacon fat until that too is golden and add it to the pastry case. Top with the grated cheese.

Beat the eggs, cream, salt and pepper together lightly, then pour into the pastry case.

Bake for 25-30 minutes until just set. Take care not to overcook the quiche or it will develop a rubbery texture, full of little holes.