Quiche Lorraine

A quiche is an open pie or flan containing fruit and/or vegetables and/or meats/seafoods, baked with a sauce thickened with egg. Such things have been around at least since the crusades, and are of unknown provenance, although they are generally thought of as a French preparation. The classic Quiche Lorraine certainly derives from the region of that name in eastern France. Where the word ‘quiche’ came from is a bit of a mystery, but it seems to have come from Lorraine patois spoken in the sixteenth century, and may be related to the German kuche, meaning a cake. Note that the amount of bacon is entirely up to you, and also depends on the size of the rashers. Ditto the cheese; some nice eastern French cheese is lovely, but Cheddar is fine.



1 recipe pizza dough for a 25cm pie dish.

6 slices streaky bacon.

1 cup grated Cheddar cheese

1 large brown onion, peeled and finely chopped.

3 eggs, beaten.

1 ½ cups full cream.

Salt to taste.

½ tsp caster sugar.

Dash Cayenne pepper to taste.



Preheat oven to 220°C. Roll the pastry out and place in the pie dish. In a skillet, fry the bacon until beginning to crisp then layer the rashers onto the pastry base. Mix the cheese and onion together and sprinkle over the bacon. Whisk together the eggs, cream, salt, sugar and cayenne pepper and pour the mixture over the bacon.

Place the dish in the oven and bake for 15 minutes. Reduce the heat to 150°C and bake for a further 30 minutes. Remove from the oven and allow to sit for 10 minutes before serving.


Serve with: A fresh green salad.


Serves: 2.

%d bloggers like this: