Quiche Lorraine


Savoury shortcrust pastry (homemade or pack)

4 eggs

1 pack of lardons, fried (leftover gammon is good, too)

75g gruyère cheese grated (Red Leicester or cheddar are suitable alternatives)

2tbsp Crème fraîche

A little Milk

Salt & pepper to taste


Preheat oven to 190 C

Roll out pastry in 20cm ovenproof greased flan dish, prick base with a fork.

Sprinkle in the cooled lardons, having previously discarded any of the cooking fat.

Sprinkle on the grated cheese.

Mix the Crème fraîche with a little milk to make it smooth and easy to mix in

Beat the eggs with the Crème fraîche, season. Pour over the bacon and cheese. The mixture should not quite reach the top of the crust.

Place the quiche in the oven immediately for approx 45 minutes. To avoid a "soggy" base place the flan dish on a preheated oven tray.

Check regularly towards the end, the egg mixture should be firm, of a soft omelette consistency.

Serve hot or cold with chips and mixed salad. I like it best hot but cold it's also good for picnics