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Quiche Lorraine


1 quantity of shortcrust pastry (homemade or shop-bought)

Plain flour (for dusting)

200g smoked streaky bacon, sliced into chunks

50g cheddar cheese, cubed

50g red Leicester cheese, cubed

3 eggs

300ml double cream

PInch of nutmeg

A handful of parsley, chopped

Sea salt flakes & ground black pepper



  1. Roll out the pastry, on a lightly floured surface until approx 1 cm thick. Use the pastry to line the bottom and sides of a loose bottom tart tin. I use a small piece of dough to push the pastry into all the nooks and crannies. Trim any overhanging pastry. Dimple the bottom of the pastry with a fork and chill for 30 mins. 

  2. Preheat the over to 175C fan and place a baking sheet in the oven to heat up. Line the chilled pastry with a piece of parchment paper and fill with baking beans. Blind bake the case, placing it on top of the heated baking sheet, for approx 15 mins. Remove the parchment and baking beans from the tart and return the pastry to the oven for a further 4-5 mins.

  3. Lower the oven heat to 130C fan. 

  4. Add the bacon to a cold pan and gently fry until crisp and golden. Lightly beat the eggs in a jug and add the crema, beat to combine, stir through the nutmeg and the parsley and season well with salt and pepper.

  5. Add the cooked bacon into the bottom of the pastry case, scatter over the cubes of cheese, then half fill the case with the egg mix, place the tart back onto the baking sheet in the oven then fill the tart the rest of the way, this helps prevent spills and the gg mix running down the side of the tart case.

  6. Bake the quiche for 30-40 mins, it should be just set. The quiche is delicious hot or cold and is a lovely addition to any picnic. 


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