Quick Quiche Lorraine

Quick Quiche Lorraine is a family favourite. Served as a main dish and side dish both hot or cold with fries, salad, pickles and more. This is ideal for the summer as part of a buffet and bbq. However, I also pack this in lunch boxes and to picnics and take slices as a snack. If you prefer a bit of warmth then 1/2 teaspoon of cayenne works amazingly.

Quick Quiche Lorraine

A lovely dish especially at summer BBQ's. Amazing both cold and hot.

4.41 from 89 votes

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Course: Main Dish, Picnic, Side Dish, Snack

Cuisine: French

Keyword: Cheddar, Cheese, Dairy, Eggs, Gruyere, Pastry

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 People

Calories: 1299kcal

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Ingredients

 

MetricImperial

• 8 rashers smoked back bacon thick cut/sliced
• 4 large eggs free range
• 2 medium shallots finely sliced
• 1 pinch nutmeg
• 5 oz gruyere grated or cheddar
• 300 ml cream
• 8 large plum tomatoes halved
• 9 inch pie crust uncooked
• 1 tbsp olive oil
• ¼ tsp salt
• ½ tsp ground pepper

Instructions

• Preheat the oven to 400F/200C/Gas Mark 6
• Use a fork to gently prick the base and side of the pie crust. Place the pie crust on a baking sheet or a baking tray with removable base.
  9 inch pie crust
• When the oven is hot, place the pie crust onto the middle shelf and cook for 10 – 12 minutes or until the pastry is golden brown. Remove from the oven and reduce the heat to 325F/165C/Gas Mark 3.
• While the crust is baking, place a frying pan over a medium heat and add the oil. Once hot, add the bacon and fry, stirring often until nicely cooked. Transfer the cooked bacon to kitchen paper to drain any excess fat.
  1 tbsp olive oil, 8 rashers smoked back bacon
• If there is a lot of fat from the bacon drain most away leaving about 1 tablespoon worth left. Keep the fat in a heat proof container as its full of flavour and ideal to fry with.
• Add the shallots and cook over a medium low heat until softened and partially clear but not coloured. This usually is about 4 – 5 minutes. Remove from the heat a drain on kitchen paper.
  2 medium shallots
• In a mixing bowl, add the cream, salt, pepper and nutmeg and the eggs and whisk together thoroughly. If you are adding paprika or cayenne, then do it now.
  4 large eggs, 1 pinch nutmeg, 300 ml cream, ¼ tsp salt, ½ tsp ground pepper
• Keeping the crust on the baking sheet/tray, add the shallots over the base then sprinkle about half of the bacon over and then 80% of the finely grated cheese. Then add the other half of the bacon spreading it evenly over the cheese.
  5 oz gruyere
• Now add the cream/egg mixture gently pouring it over all of the bacon, cheese etc. Top it off with the remaining grated cheese.
• Finally add the chopped plum tomatoes into the egg/cream mixture scattering the around.
  8 large plum tomatoes
• Place the quiche into the oven and bake. After 45 minutes test the egg mixture, if its set then it is done otherwise leave for a further 5 minutes and check again.
• Remove from the oven and serve either hot or cold with chips, salad, on its own and a lot more options.

Nutrition

Calories: 1299kcal | Carbohydrates: 114g | Protein: 24g | Fat: 82g | Saturated Fat: 31g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 35g | Trans Fat: 0.01g | Cholesterol: 156mg | Sodium: 1178mg | Potassium: 476mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1377IU | Vitamin C: 9mg | Calcium: 270mg | Iron: 7mg