Quiche Lorraine



Shortcrust Pastry

  • 220 g ( oz/ cups) plain (all-purpose) flour
  • 150 g ( oz) unsalted butter, chilled and diced


  • 25 g (1 oz) butter
  • 300 g (10½ oz) bacon, rind and fat removed, diced
  • 250 ml (9 fl oz/1 cup) thick (double) cream
  • 3 eggs, lightly beaten
  • ground nutmeg, to season


  1. To make the pastry, sift the flour and a pinch of salt into a large bowl, add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Add 4–5 tablespoons of chilled water and mix with a flat-bladed knife until the dough just starts to come together. Bring the dough together with your hands, kneading it lightly if necessary, and shape into a ball. Cover with plastic wrap and refrigerate for at least 30 minutes.
  2. Preheat the oven to 200°C (400°F/Gas 6). Roll out the pastry on a lightly floured surface to fit the base and side of a 25 cm (10 inch) fluted loose-based tart tin.
  3. Line the pastry shell with a piece of baking paper and fill with baking beads or uncooked rice. Blind bake the pastry for 10 minutes, remove the paper and beads and bake for a further 5 minutes, or until the pastry is just cooked but still very pale. Remove the pastry shell from the oven. Reduce the oven to 180°C (350°F/Gas 4).
  4. Melt the butter in a small frying pan and cook the bacon until golden. Remove and drain on paper towels.
  5. Whisk together the cream and eggs and season with salt, pepper and nutmeg. Scatter the bacon over the pastry shell and then pour in the egg mixture. Bake for 30 minutes, or until the filling is set. Leave in the tin for 5 minutes before serving.