Quiche Lorraine

  • Yield : 6-8
  • Servings : 6-8
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 1:30 h
  • Pastry:
  • 175g Plain Flour
  • 75g Butter/Marg
  • 100 ml Water(luke warm)
  • Filling:
  • 100g Red Onions (Sliced)
  • 150g Bacon, Chopped
  • 150g Cheddar
  • 5 Eggs
  • 100ml Milk


In a saucepan, sweat onions and bacon till gently cooked through remove from heat and allow to cool,
Butter/Marg has to be at room temperature(Soft)
Use a large bowl,Add butter/Marg and Flour, with (clean hands) gently intergrate the marg into the flour,
using both hands you are looking for a golden brown (crumble like texture).
You can now add water little bit at a time till you get the dough like pastry.
Roll pastry to required size of your tin/vessel (use your tin as a rough template)

mix together eggs and milk(whisk) season well with salt and pepper, add the onions and bacon into egg mix
then add half the cheese into the mix and stir.

Add the mix to you pastry case then add remaining cheese sprinkling over the top
Cook in a preheated oven 160c for approx 30-40 mins(egg mix should be firm)

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