Quiches Lorraine

This post is dedicated to my boyfriend, the least culinary person I know, who was forced, by me, to try quiche lorraine a few months ago and who now, unsurprisingly, loves it!


I’m back at home, Hooray! I now have access to a clean kitchen with surfaces used for cooking rather than storing the last month’s dirty washing up. I decided to celebrate my return to culinary bliss by cooking something proper, something that cannot be made in a kitchen the size of a postage stamp with two pans and a baking tray.








This quiche is super simple and very cost effective, you can get around 8 portions from it meaning its perfect for a weekend lunch with family or friends and will still probably leave you with leftovers for lunch during the week.

Quiches Lorraine
For one quiche

  • 4 rashers of unsmoked bacon
  • one small onion
  • 100g of grated cheddar (a bit less than half a block)
  • 3 medium eggs
  • 250 ml of double cream
  • one pack of shortcrust pastry

How to make it…

  • Preheat the oven to 180°c.
  • Start by rolling out the pastry to the size of your quiche case, or until it is about the width of a pound coin. Butter the tin and then squidge the pastry inside it, making sure you get it into all of the corners. Now the annoying bit, prick the pastry all over with a fork and line with baking parchment. Professionals will use baking beans to blind bake pastry, I don’t have any and neither do most people so I recommend using rice, since it is cheap. Pour in the rice and then put the case in the oven for 15 minutes.
  • Meanwhile chop up the bacon, the easiest way to do it is with kitchen scissors and fry it in a pan. When it is about half done add the diced onion and cook util the onion is soft and the bacon is nice and crispy. Then put it all on a sheet of kitchen towel to soak up the oil.
  • Whisk up the eggs and cream with a little salt and pepper and stir in the grated cheese and bacon and onion leaving a little cheese to sprinkle on top.
  • Once the case is done, trim the edges and pour the eggy mixture inside. Put the quiche back in the oven to bake for another 35 minutes or until the filling is set.
  • Leave to cool for a few minutes before cutting, it will be delicious eaten hot or cold.

Washing up rating ** I used a rolling pin, a quiche case, a fork, a frying pan, a wooden spoon, a whisk, a glass jug, a cake slice and the plates and cutlery I used.

Cost rating *** I used 1 pack of bacon costing £2, one onion costing 18p, just under half a block of cheese costing £2.35, half a box of eggs costing £1, 5/6 of a tub of cream costing £1, 1 pack of pastry costing £1. This dish costs roughly £4.60 in total, this might see like a lot but actually you can get around 8 portions from it meaning per head it costs around 57p!