Quiche Lorraine: With a bit of a twist 

This quiche was one of my childhood favorites which my mom would make on special occasions. Rather fitting I think considering that her name too was Lorraine. One adjustment which I have made was to add spinach which isn’t exactly a traditional addition to a quiche Lorraine. However, you could leave this ingredient out if you wish, it is not a critical addition. This recipe fills a 20 x 20 cm dish.


• 1 package of pre-made pastry (or you could make your own)

• 4 eggs
• 1 1/2 cups of full fat milk

• 1 cup of grated cheese (I use half cheddar and half gouda)

• 1/2 onion diced

• 1 package of bacon ( I hate putting restrictions on bacon, the more, the merrier. This is a rough guide)

• 2 cups of chopped Swiss chard spinach (optional)

• 1 tbsp oil

• 2 tsp ground nutmeg (optional)

• salt and pepper to taste

• Pre-heat the oven to 180 degrees celsius.

• Roll the pastry and fit into the greased dish.

• Blind bake the pastry as per the requirements on the packaging. This is usually 20-25 minutes and then allow to cool.

• Heat the oil on a medium high heat.

• Add chopped bacon and onion and cook until translucent and set aside.

• Chop up the spinach and wilt in the excess oil from the bacon. Season the spinach with some salt and pepper.

• In a bowl, whisk together the eggs, milk, cheese and seasoning and set aside.

• Onto the pastry, add the bacon and spinach as a base.

• Pour the milk and egg mixture over the bacon and spinach.

• Ensure that the cheese has been evenly distributed throughout the mixture.

• Put the quiche into the oven for 45-60 minutes or until the top of the quiche is golden and a knife inserted into the middle come out clean.

• Allow the quiche to cool for at least 15 minutes before serving.

I hope that you enjoy my spin on this classic recipe!


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