Quiche Lorraine

This macon, onion and cheese tart is always a favourite. I like to use a rich shortcrust pastry (pâté brisée) flavoured with cheese

to give it an extra dimension.


Makes 2 quiches

Cheese pâté brisée

250 g cake flour

50 g Cheddar cheese, grated

15 g icing sugar

150 g chilled salted butter, cut into cubes

1 egg yolk

60 ml iced water

Macon and cheese filling

350 g streaky bacon, chopped

1 medium onion, thinly sliced

3 cloves garlic, finely chopped

15 ml finely chopped fresh thyme or rosemary

6 whole eggs

350 ml cream

250 ml full-cream milk

fine salt and freshly ground black pepper, to taste

200 g Cheddar cheese, grated

Cheese pâté brisée

1          Mix together the flour, cheese and icing sugar.

2          Add the butter, working it in with your fingertips to resemble breadcrumbs.

3          Cut in the egg yolk and water and knead until it comes together.

4          Wrap the pastry in clingfilm and place in the fridge for at least 2 hours to rest.

5          Roll out the pastry and line two 23 cm quiche tins or flan dishes. Prick the base of the pastry with a fork and place back into the fridge for a further

2 hours, or until cold and firm.

6          Remove the quiche bases from the fridge. Blind bake (see page 168) in a preheated oven at 200°C for 25–30 minutes, or until cooked. Set aside to cool.

Bacon and cheese filling

1          Sauté the Macon in a frying pan, until cooked.

2          Add the onion, garlic and herbs and cook until the onion is soft, but not brown. Set aside.

3          Whisk the eggs, cream and milk together, and add salt and pepper to taste.

4          Divide the bacon and onion mixture equally between the two quiche bases.

5          Pour over the egg mixture and top with grated cheese.

6          Bake in a preheated oven at 180°C for about 45 minutes, or until the custard is set in the centre. Cool slightly, then carefully remove the quiches from

the tins and serve.


Pâté brisée is the French term for shortcrust pastry (basic pie dough). Made without sugar (or with only a little sugar or icing sugar added), it is best for savoury tarts, quiches and pies. Pâté sucrée and pâté sablée are terms for sweet

shortcrust pastry, most often used in sweet flans and tarts.