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Quiche Lorraine


  • 1 sachet Lion Pastry Mix

  • ½ cup (125mL) water

  • 1 brown onion, finely diced

  • 4 rashers bacon, diced

  • 1 Tbsp oil

  • 1 cup grated cheddar cheese

  • 3 eggs

  • 300mL cream

  • ½ cup (125mL) milk

  • 1 tsp Lion Plain Flour

  1. Preheat oven to 220˚C (200˚C fan forced). Lightly grease the quiche tin.

  2. Mix together the sachet of pastry mix and water to stiff dough. Knead the dough on a lightly floured surface until a smooth ball forms, roll out to 3mm thick. Gently line the base and sides of the prepared quiche tin with pastry and trim any excess. Line pastry case with non-stick baking paper and fill with dried beans, uncooked rice or baking weights.

  3. Bake for 8-10 minutes. Carefully remove paper and weights and bake for a further 5-10 minutes or until pastry is golden and dry. Remove from oven and allow to cool. Reduce oven temperature to 180˚ (160˚C fan forced).

  4. Heat oil in a frying pan over medium-high heat. Add onion and bacon and cook for 3 minutes until onion is soft. Drain on paper towels, allow to cool then sprinkle over the base of pastry. Top with an even layer of grated cheese and place quiche tin onto a baking tray.

  5. Combine eggs, milk, cream and flour in a medium sized bowl, whisk until well combined. Pour egg mixture into the pastry case.

  6. Bake for 35-40 minutes or until golden brown and the filling is set. Stand for 5 minutes before serving.

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