Dinner,  Home Cooking,  Lunch

Quiche Lorraine

I can’t seem to get the hang of blind baking – I rolled out the shortcrust pastry and ‘massaged’ it into the tin. I then covered it with grease proof paper and put a large heavy bowl on top to hold it down.

I did find baking stones in the supermarket but they cost £4!

Anyway, this didn’t work for me and the pastry still shrunk away from the sides of the baking tin and ended up with lots of cracks which I tried to fill with left over pastry.


It didn’t look very professional at the end – might need to get myself booked into a pastry class.

I followed the recipe for the quiche  which said to boil the bacon and rinse it? I think this actually removed the taste and the salt so the final quiche didn’t really taste of anything and I had to add salt separately.

Next time, I will fry the bacon – not boil it.


Quiche Lorraine
Prep time
Cook time
Total time
Serves: 4
  • 1 pack of unsmoked streaky bacon cut into small pieces (with a scissors)\
  • 1 tub (300ml) of creme fraiche
  • 2 x onions diced
  • 5 x eggs
  • 1 x roll of shortcrust pastry
  1. Roll the pastry into the tin, cover with grease proof paper and put some baking stones or a heavy bowl on top. Bake at 180oC fan for 20 minutes
  2. Add the bacon pieces to cold water and bring to a boil, after 5 minutes, drain and rinse
  3. Fry the onions and add the bacon
  4. Mix the creme fraiche with the eggs, then add the bacon mix
  5. Pour this mixture into the baking tin on top of the pastry and bake at 170oC for 35 minutes


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