Here’s a favourite Quiche that my students enjoy. 

I often make this Quiche recipe for long classes where we offer lunch to the students.   Not for Dinner Party classes as you know, I make you work for your lunch for those, although you do get to eat everything that’s made, and that’s usually a whole lot to try.  I do classes like Croissants and Danish or Cheese Making, where we need some lunch before we’re done.

In respect to the cheese making class. you get a sample of yoghurt to start, and for lunch, I make a range of dishes so you can taste the cultured butter, Greek feta and Persian feta. I sometimes add the Quiche in here, but instead of using cheddar I use the freshly made feta or Persian feta.   So you’re not just getting Quiche just in case your not fond of the texture as I know some people aren’t.   

Bec’s Quick Quiche Lorraine
<span class="mceItemHidden" data-mce-bogus="1"><span></span><span class="mceItemHidden" data-mce-bogus="1"><span></span><span class="mceItemHidden" data-mce-bogus="1"><span></span>Delicious quiche that even real men can eat. It has bacon.</span></span></span>
  • For the short pastry
  • 200 gm Plain flour
  • 50 mls Water
  • 100 gm Butter
  • For the filling
  • 100 gm Bacon
  • ¼ Onion
  • 3 Eggs
  • 150 ml Milk
  • 50 ml Cream
  • 30 gm Cheddar cheese
  • 1 -2 Tablespoon of Parsley or spring onion tops
  1. For The Pastry, Conventional Method
  2. Sift the flour into a bowl.
  3. Rub in the butter to resemble fine sand
  4. Mix in the water to the flour and butter do not work the dough to much. Allow to rest in refrigerator for 30 minutes.
  5. For The Pastry, Processor Method
  6. As a pastry chef It would be great if my hands were cool, unfortunately most of the time they’re quite warm. This is where a food processor comes in very handy in fact I think it probably does a better job even if your hands are cold due to it cutting in the butter rather than kneading or rubbing it in, you’re less likely to develop the gluten strands.
  7. Add the flour and butter to the food processor, blitz just enough to cut the butter throughout the flour.
  8. Add the water in a steady stream while the blades are running.
  9. Spread out a sheet of cling film, place the dough from the processor bowl into the middle, gather together to form a cohesive mass, wrap and place in the fridge to rest.
  10. For The Filling
  11. Butter your flan pan or pie dish and set aside till the pastry has rested.
  12. Cut bacon into lardons (that's a posh/chef's way of saying chunky strips) and chop the onion and sauté in a frying pan till the onion is transparent, then set aside to cool.
  13. Grate cheese and set aside.
  14. Heat the oven and add a tray to your oven so it heats up ready to add your pie dish on top. I have a pizza stone that lives in my oven most of the time just for this purpose.
  15. Mix eggs, cream & milk together into a small jug or bowl and season.
  16. Once the pastry has rested, roll out and line the pan (you can pop it back into the fridge here to rest again if you think you might have over worked it, around 10 mins is usually fine this will prevent any shrinkage.)
  17. Spread the bacon and onion over the base of the pastry, then top with the grated cheese.
  18. Then carefully pour the egg/milk mix into the pie dish.
  19. Bake at 160°c fan or 180°c conventional, for around 30 minutes. (All depends on your oven and the depth of your pan.)
Chef Notes
Serve with a fresh garden salad.
Quiche Varieties
A collection of quiche flavours


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