Quiche Lorraine

Total time: 1hr 45m
Preparation Time: 35m

For 8 piece

Nutritional Information

Contains 561 Kcal, 15g Protein, 24g Carbohydrates, 45g Fat


  • Pastry dough
  • 250 g white flour
  • 4 tbsp water
  • 100 g butter, in pieces, cold
  • 0.5 tsp salt
  • Bacon
  • 180 g diced bacon
  • Sauce
  • 3 eggs
  • 5 dl full cream
  • 0.25 tsp salt
  • 1 pinch nutmeg
  • a little pepper
  • 100 g Gruyère, finely grated
  • Utensils
  • One springform pan (approx. 26 cm in diameter), greased

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  • Pastry dough

    Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
  • Bacon

    In a non-stick frying pan, gently fry the bacon until crispy, leave to cool.
  • To shape

    On a lightly floured surface, roll out the dough into a circle (approx. 32 cm in diameter). Place the dough in the prepared tin, creating a rim of approx. 3 cm. Prick the base firmly with a fork, scatter the diced bacon on top.
  • Sauce

    Mix the cream, eggs and cheese in a bowl, season. Pour the sauce over the bacon.
  • To bake

    Approx. 20 mins. on the bottom shelf of an oven preheated to 220°C. Reduce the heat to 180°C and bake for approx. 20 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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