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This long-standing staple dates back to 14th century France and we have loved it here since, well, as long as I can remember. It's great with salads or Jersey Royals and crisp green beans or myriad of other options.
Calories 628 kcal
Prep Time15 mins
Cook Time35 mins
Total Time50 mins

Ingredients
 

  • 1 x 24 x 4cm deep baked blind flan case
  • 400 g dry cured unsmoked streaky bacon, cut into small, thin strips
  • 2 small onions, peeled and finely chopped
  • 3 large eggs
  • 2 large egg yolks
  • 250 ml milk
  • 150 ml single cream, optional
  • salt and freshly ground black pepper
  • 200 g grated Gruyére cheese

Instructions
 

  • Pre-heat the oven to gas 6, 190C.
  • Gently fry the bacon for a couple of minutes to take a little colour then add the onions and cook for a further 8-10 minutes.
  • Heat the cream and milk to just boiling then remove from the stove.
  • Place half the cheese into the bottom of the cooked pastry base.
  • Top with half the bacon and onions, then add the rest of the cheese.
  • Finally add the rest of the bacon and onions.
  • Gently whisk together the eggs and yolks, then pour over the warm milk and cream, whisk together.
  • Season with ground pepper and a little salt (you may not need it if the bacon is salty)
  • Place the flan base onto a baking tray and pour 3/4 of the custard into the flan.
  • Place the tray in the oven and then fill as much as you can.
  • Bake in the pre-heated oven for 30-35minutes, or until just set and wobbly in the centre.
  • Remove and leave to set for 20 minutes.
  • Then cut into wedges and serve with a green salad.
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Nutrition Facts
Quiche Lorraine
Amount per Serving
Calories
628
% Daily Value*
Fat
 
49
g
75
%
Saturated Fat
 
19
g
119
%
Cholesterol
 
230
mg
77
%
Sodium
 
723
mg
31
%
Potassium
 
339
mg
10
%
Carbohydrates
 
21
g
7
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
26
g
52
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bacon, cheese, egg
Course Egg, Pies / Flans / Tarts
Cuisine ITV This Morning, Spring, Summer
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