Classic Quiche Lorraine

Today’s recipe is from one of my favourite cookbooks. For me quiche Lorraine is one of those timeless classics and makes a great dinner recipe. I love this recipe from TV chef  and cookbook author Rachel Khoo. Rachel’s recipe is really simple to prepare and uses just a handful of ingredients. I love serving the quiche with some fresh, crunchy salad which has been mixed together with dijon vinaigrette. If you want to master perfect shortcrust pastry and the perfect quiche lorraine then you need to try this recipe!

classic quiche

quiche lorraine recipe

quiche

Recipe inspiration from The Little Paris Kitchen by Rachel Khoo 

Ingredients:

Shortcrust Pastry – 

90g softened unsalted butter

1 teaspoon sugar

Large pinch of salt

180g plain flour, sifted

2 large free-range egg yolks

2-4 tablespoons ice cold water

Quiche Lorraine Filling –

300ml double cream

150g good-quality bacon lardons or pancetta

4 eggs plus two egg yolks

Salt and white pepper, to taste

Method- 

1. To make the pastry: Start by creaming the butter, sugar and salt together until light and just combined. Add flour, egg yolks and the ice cold water and combine together using a spoon. Wrap the dough in cling film and chill in the fridge for at least an hour or overnight if you can. Take out of fridge half an hour before you want to use it – this will make it easier to roll! Roll the pastry out to fit a 23cm fluted tart/quiche tin and gently press into the tin. Then trim away any excess pastry, brush the base with some egg white and chill in the fridge whilst you make the filling.

2. To make the filling: Fry the bacon in a frying pan or bake until crispy in the oven. Scatter evenly in the pastry case. Whisk together the eggs, egg yolks, cream and season with salt and pepper. Pour the mixture into the pastry case and bake at 170 degrees Fan/190°C/375°F/Gas Mark 4 for 40-45 minutes or until golden on top.

3.Serve the quiche hot or cold. It’s really enjoyable served with a dressed salad.

quiche easy recipe

Enjoy!

jess

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86 thoughts on “Classic Quiche Lorraine

  1. Never been a fan of quiche in general but you did a beautiful job capturing the feeling of the meal as a whole (quiche and the table set up) in the images

  2. I heart quiches! They are easy (especially when you use a ready made crust :)) and fulfilling. I don’t eat bacon so I won’t get to try the quiche Lorraine, however I will definitely refer to this recipe in the future (I’ll just replace the bacon with something else:) ). Looks great!

  3. J’adore les quiches ! This is a true Quiche lorraine, with no cheese or anything fancy. The way I like it best, actually. And I haven’t made one in quite a while… 🙂

  4. Oooh, I forgot about quiche lorraine! As extra credit in french class you could make a french dish and bring it to class. I made quiche lorraine and it was so yummy. Thanks for reminding me! Yours looks delicious Jessica : )

  5. I’ve always loved quiche, Jessica, but had varying results with getting the pastry case to not be soggy! Since I’ve been par-baking things seem to have gone a bit better. Did you par-bake your case?

    • Hi Helen 🙂 I followed Rachel Khoo’s recipe and it didn’t say to par-bake the pastry- but you roll it so thin, that it cooks completely and doesn’t have a soggy bottom!

  6. Pingback: Fiesta Friday #8 | The Novice Gardener

  7. I remember the first time I had quiche lorraine was when we made it in a cooking class back in junior high! It was so surprisingly delicious to me. I haven’t made it in years and this brings back a lovely memory. Plus, I love Rachel Khoo. : )

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