Recipe Card

Quiche Lorraine


  • Jus-Rol™ Shortcrust Pastry Block   
  • 200g Bacon (pancetta or lardons)
  • 4 Eggs   
  • 200ml Crème fraiche    
  • 50g Gruyere cheese, finely grated
  •  Salt & black pepper and a little nutmeg to season

Equipment required

  • Rolling Pin
  • Cooling Rack
  • Flan Case
  • Whisk

Techniques used


  1. Preheat oven to 200ºC (180ºC for fan assisted ovens), Gas M 6.
  2. Gently sauté the bacon in its own juices until cooked then allow to cool.
  3. Roll out pastry to line a 23cm/9” flan ring or shallow flan tin.
  4. Beat together the eggs, crème fraiche, cheese and seasonings, scatter the cooled bacon in base of flan case, carefully pour in the egg mixture and bake for 20 - 25 minutes until the egg mixture has set and the pastry golden. Serve warm or cold.

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