Quiche Lorraine

Contributed by

Isabelle Dunn

Quiche Lorraine

My favourite weeknight recipe as a Frenchie. My Quiche Lorraine with homemade shortcrust pastry is easy to make ahead and perfect to reheat and serve with a green salad on a weeknight.
Servings 4
Prep Time 30 mins
Cook Time 50 mins



  • 1/2 cup flour
  • 100 g unsalted butter
  • 1/4 cup chilled water


  • splash olive oil
  • 1 whole onion
  • 1/2 cup pancetta
  • 3 eggs
  • 1 cup cream


  • To make the pastry, process the flour and butter until it resembles fine breadcrumbs.
  • Slowly add the water while processing, until the mixture comes together into a ball.
  • Roll out with a rolling pin and lay into a tray, prick the bottom with a fork and refrigerate for 30 minutes.
  • Bake for 20 minutes on medium heat or until golden.
  • To make the filling, heat the oil in a frying pan, and add the finely chopped onion and diced pancetta and cook until crispy and caramalised. Leave to cool.
  • Whisk the eggs and cream and add to the cooled onion/pancetta mixture.
  • Pour the mixture into the pastry shell and top with grated cheese and bake for 30 minutes or until golden brown and set.
Course: Main
Cuisine: French

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