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French quiche lorraine flan with a slice cut out.

French Quiche Lorraine with Shortcrust Pastry

Amanda
Traditional French quiche Lorraine savoury tart filled with eggs, cheese, bacon and spring onions.
4.75 from 16 votes
Prep Time 20 minutes
Cook Time 50 minutes
Chilling 30 minutes
Total Time 1 hour 40 minutes
Course lunch, Main Course, Snack
Cuisine French
Servings 6
Calories 351 kcal

Equipment

  • 22 centimetre or 8 inch loose bottom flan tin
  • Food processor - optional
  • baking beans or dried pulses
  • parchment paper
  • cling film
  • sharp knife
  • chopping board
  • Cheese grater
  • baking sheet
  • small frying pan or skillet
  • Rolling Pin

Ingredients
 
 

For the shortcrust pastry

  • 175 g flour plain/all purpose
  • 45 g lard
  • 45 g butter
  • ½ teaspoon salt

For the filling

  • 3 eggs
  • 150 ml milk
  • 4 spring onions finely sliced
  • 75 g Gruyere cheese grated
  • 125 g bacon chopped
  • 1 tablespoon parsley fresh and chopped
  • ½ teaspoon black pepper

Instructions
 

For the pastry

  • Tip the ingredients, except the water into a food processor and pulse the mixture three or four times until it gets to the breadcrumb stage. Next add two to three tablespoons of cold water and process until the mixture comes together in a ball.
  • Form the pastry into a flat round shape and roll out to cover the base and sides of a 22cm/8inch loose bottom tin.
  • Lightly fork the base and chill for 30 minutes.
  • Preheat the oven to 200C/400F/180FAN/Gas6.
  • Place the baking tray in the oven.
  • Line the pastry with baking parchment and add baking beans.
  • Place the quiche on the preheated baking tray. Cook for 15 minutes. Remove the beans and paper and cook for another 5 minutes.
  • Remove from the oven and reduce the heat down to 180C/350F/160FAN/Gas4.

For the filling

  • Heat a frying pan over a medium heat and add the bacon for a few minutes until cooked through. Drain on kitchen paper.
  • Whisk the eggs and milk together and season with salt and pepper.
  • Scatter the bacon and cheese over the pastry base and top with sliced onions
  • Pour over the egg mixture and sprinkle the parsley over the top.
  • Bake for about 30 minutes until well risen and golden on top.
  • Allow to cool in the tin for 5 minutes before turning out.

Notes

📖 Variations

  • Try 100g of poached or smoked salmon, broken into pieces with 100g of chopped broccoli.
  • Cooked shredded chicken with canned sweetcorn.
  • Sliced softened onions with sliced tomato or softened leeks with thyme.
  • For a vegetarian option try chopped peppers, broccoli, green beans, spinach or mushrooms with cheese. Lightly cook the vegetables first.
  • Prawns or shrimps, crab or smoked fish also work well.

Nutrition

Calories: 351kcalCarbohydrates: 25gProtein: 13gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 128mgSodium: 473mgPotassium: 192mgFiber: 1gSugar: 2gVitamin A: 986IUVitamin C: 5mgCalcium: 199mgIron: 2mg
Keyword French quiche Lorraine, quiche, quiche Lorraine, savoury tart
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