Quiche Lorraine

A deliciously simple recipe for a classic quiche - perfect for a party buffet lunch or served with a jacket potato for a light meal.


1 x 24cm/10 inch blind baked pastry case made with Genius Gluten Free Shortcrust Pastry

1 tablespoon olive oil

6 lean rashers of good quality smoked streaky bacon, sliced thinly

1 medium onion, finely chopped

4 large eggs, beaten

300ml crème fraiche

110g Gruyere cheese, grated

Generous grating of nutmeg

Large pinch of salt and 4 grinds of black pepper

1 tablespoon fresh thyme leaves


  • 20 mins prep, 40 mins cooking
  • Serve 6-8
  1. Preheat the oven to 180’C.

  2. Heat the oil in a pan and fry the sliced bacon until pale golden brown.

  3. Beat the eggs, crème fraiche, nutmeg and seasoning together with a fork. Stir in the grated cheese, bacon and onion.

  4. Pour the mixture into the baked pastry case, sprinkle over the thyme leaves and bake in the oven for 35-40 minutes until the filling is just set in the middle and light golden brown on top.

  5. Leave to set for 10 minutes in the tin before turning the quiche out onto a plate.

  6. Serve hot or cold with new potatoes and a crisp, dressed green salad.