Quiche Lorraine

Quiche Lorraine

  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Soups and starters


Calories: 490

  1. First prepare the shortcrust pastry and let it sit in the refrigerator for at least 40 min.
  2. Remove the paddle from the bowl.
  3. Once it is ready, flour a work surface and roll out the pastry quickly, keeping in mind that the circle of dough must cover the bottom of the bowl, up the sides and extend over the edge about 2 cm
  4. Cut a piece of baking paper slightly larger than the dough and put in the bowl, making the dough stick well to the bottom and sides of the bowl. Prick the dough with a fork.
  5. In the meantime, prepare the ingredients for the quiche filling. Beat the eggs together with the cream, nutmeg, salt and pepper, then grate the Gruyère and set it aside.
  6. Arrange the grated cheese on the dough, cover with the egg and cream mixture and add the cubes of smoked bacon. Trim the edges with a knife and cut off any excess dough.
  7. Close the lid, set the thermostat dial to position 3, press the bottom heating element button and press the on/off button. Cook for 20 min. and then turn the quiche 180° (using the baking paper).
  8. Cook for another 10 min.


  • Shortcrust pastry: 300 gr
  • Gruyère: 150 gr
  • Light cream: 300 ml
  • Cubed smoked bacon: 200 gr
  • Eggs (3 yolks + 1 whole): 4
  • Nutmeg: 1 pinch
  • Salt: to taste
  • Pepper: to taste

Post a comment

Star Ratings