Your six ingredients are:
Shortcrust Pastry | Cheddar Cheese | Onion | Smoked Bacon | Egg | Milk
I love a family recipe and I love an easy recipe, and this Easy Classic Quiche Lorraine ticks both boxes. It’s from my mum’s vast repertoire of “proper home cooking”; whenever we have a buffet, picnic or light lunch, my mum cries out “I’ll make a quiche!”. And we’re all very glad that she does, because this is one of the best quiches I’ve ever tasted. The smoked bacon is earthy and succulent while the cheddar is tangy and gooey. And it’s ok to cheat and buy ready-roll pastry; who has the inclination to make their own these days when the supermarket variety is so good?! (Pssst even Jamie Oliver has been known to buy his…)
So the next time that you have a party or outdoor event, make this Easy Quiche Lorraine. You can guarantee my mum will.
Easy Classic Quiche Lorraine
- July 18, 2018
- 6-8 Servings
- 80 min
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- 1 packet ready-roll shortcrust pastry
- 6 slices cheddar cheese
- 1 onion, finely chopped
- 6 rashers smoked bacon, coarsely chopped
- 1 large egg
- 1/2 pint milk
- Step 1
- Preheat the oven to 175°C. Unroll the pastry from its packet and use it to line a 9-inch quiche tin. Cover with foil, add baking beans or dried pulses, and blind bake for 5-10 minutes, just until the pastry starts to cook.
- Step 2
- Meanwhile, take out a large frying pan and fry the onion and bacon together in a little cooking oil, over a medium heat – until beautifully golden.
- Step 3
- When the pastry comes out, remove the foil and baking beans and immediately line the pastry case with the cheddar. The cheese will melt into the pastry giving a deliciously cheesy base.
- Step 4
- Fill the quiche base with the onion-and-bacon mixture, spreading it out evenly.
- Step 5
- Beat the egg with the milk and pour over the bacon layer until it fills the quiche tin. You can add a little more milk if you need to, to ensure the tin is full to the top.
- Step 6
- Bake the quiche in the oven for an hour or until the filling has set. The quiche will keep in the fridge for a couple of days. If you can resist.