Quiche Lorraine Recipe

I’ve been thinking lately to try another french recipe and it wasn’t far from a simple recipe like quiche! I decided to try a Quiche Lorraine recipe, adapted from the BBC website this bank holiday weekend. Long weekend is the perfect time for home cooking, isn’t it? It turned out not bad at all for the first trial so I thought I’d like to share with you guys.


This is the recipe for a 20 cm rounded tin, perfect for meals for two!


– ready made shortcrust (because I’m too lazy to make it from scratch 😉 )

– 142ml (half) of carton single cream

– 7ml milk

– 2 eggs

– 70gr grated cheese (Gruyère cheese is recommended, but I am not too fussy so I use mild cheddar this time)

– half pack of lardons

Let’s hit the kitchen!

1. Leave the shortcrust block for 45 mnts from the fridge. Roll the block to create a thin layer and place on the baking tin. Beat the eggs and stir well with fork.


2. Mix eggs with cream


3. Pour milk into the mixture bowl and add the grated cheese


4. Fry the lardons for several minutes until crispy. Pour the mixture into the pastry case.


5. Preheat your oven to 180C and bake for 40 mnts until golden brown

and slightly puffed up above the pastry case.

Leave to cool for a while and meanwhile you can prepare the salad for the side. Looking for french salad dressing? Make your own vinaigrette. Find the recipe here.

Bon appetit!



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