Easy Quiche Lorraine With No Cream Recipe
This easy quiche Lorraine is perfect for a weekday breakfast or brunch! It’s simple to make and doesn’t require any fancy ingredients. Plus, it’s delicious and hearty enough to satisfy even the pickiest of eaters. Give it a try today!
Rachel's Recipe Pantry contains affiliate links and is a member of the Amazon Services LLC Associates Program. If you make a purchase using one of these Amazon links, we may receive compensation at no extra cost to you. See our Disclosure Policy for more information.
Large Quiche Lorraine
Quiche lorraine is a classic French dish that typically contains eggs, cream and bacon. However, it’s easy to make a lighter version of the dish without cream.
Alternative to cream in quiche
I used oat milk in this recipe and works perfectly fine and still tastes creamy. You can use any type of milk you want but taste wise oat milk is the best in my option.
Another option is to add full fat greek yoghurt, my mum adds this to her tuna quiche, it’s sooo good!.
Can you put raw bacon in quiche?
Yes, you can. It saves a lot of time and it cooks really well with the eggs and adds a lovely flavour. Cut your bacon into tiny pieces. The best way to cut bacon is with some sharp scissors!
Ingredients
For 16 good size servings you will need the following:
Pastry
- 250 g Plain White Spelt Flour or just plain flour
- 250 g Plain Wholemeal Flour
- 125 g Butter
- 125 g Lard (or margarine), or just double up on butter
- 6 tbsp Water
- Ground Black Pepper
- 1 Dry Veggie Stock Cube (the crumbly)
Quiche Filling
- 8 Eggs (8-10 eggs, depending on the size of the dish)
- 200 ml Milk (Oat or milk of choice)
- 250 g Cheese (Your favourite)
- 1 tsp Mixed Herbs
- Salt and Pepper (pinch)
- ½ tsp Paprika
- 200 g Smoked Bacon (Chopped into tiny pieces) – or unsmoked bacon
How to make a large quiche Lorraine
Storage
Leftover quiche is great for lunches throughout the week or for grab-and-go breakfast. Keep covered in an air-tight container or wrapped in foil and keep in the fridge for up to 5 days.
Serving Suggestions
Here are some side dish ideas that will go perfectly with the quiche:
- Mixed green salad: A light and refreshing salad with mixed greens, cherry tomatoes, cucumber, and a simple vinaigrette dressing.
- Roasted vegetables: Seasonal vegetables such as carrots, parsnips, and Brussels sprouts, roasted in olive oil, garlic, and herbs.
- Garlic bread: Warm, crusty bread with a spread of butter, garlic, and parsley, toasted to perfection.
- Vegetable stir-fry: A colorful assortment of sautéed vegetables like bell peppers, onions, mushrooms, and zucchini.
- Tomato and mozzarella salad: Sliced tomatoes, fresh mozzarella, and basil leaves, drizzled with olive oil and balsamic glaze.
- Grilled asparagus: Tender asparagus spears grilled with olive oil, salt, and pepper, topped with lemon zest and shaved Parmesan.
- Potato Salad: A quick 5-minute potato salad using tinned potatoes.
- Sweet potato fries: Crispy baked sweet potato fries seasoned with salt, pepper, and paprika, served with a tangy dipping sauce.
- Coleslaw: A classic side dish of coleslaw made with shredded cabbage, carrots, and a creamy dressing.
- Steamed green beans: Fresh green beans steamed and tossed with butter, salt, and pepper.
- Fruit salad: A refreshing mix of seasonal fruits, such as berries, melon, and grapes, tossed in a light honey-lime dressing.
- Rice pilaf: Fluffy rice cooked with onions, garlic, and chicken broth, mixed with toasted almonds and raisins.
Easy Quiche Lorraine
Equipment
Ingredients
Pastry
- 250 g Plain White Spelt Flour
- 250 g Plain Wholemeal Flour
- 125 g Butter
- 125 g Lard (or margarine)
- 6 tbsp Water
- Ground Black Pepper
- 1 Dry Veggie Stock Cube (the crumbly)
Quiche Filling
- 8 Eggs (8-10 eggs depending on size of dish)
- 200 ml Milk (Oat or milk of choice)
- 250 g Cheese (Your favourite)
- 1 tsp Mixed Herbs
- Salt and Pepper (pinch)
- ½ tsp Paprika
- 200 g Smoked Bacon (Chopped into tiny pieces)
Instructions
- Pre-heat oven at 180° degrees fan oven or 200°c.
- For the pastry add butter and lard to the flour and rub into until it resembles breadcrumbs. Add the pepper and stock and slowly add in the water until it forms a dough. I prefer to use my electric mixer as there's less mess.
- Roll out to about 5mm thick and place in greased quiche dish. Mine is a large dish, so if you have small dishes it will make 2 but you may need extra filling ingredients. Prick all over with a fork but not right through. This ensures even baking.
- Blind bake in the oven for 10 – 15 mins until dry and slightly golden.
- Mix the eggs with the milk and add to the pastry case.
- Add the seasoning and bacon and spread out evenly.
- Top with the grated cheese, paprika and mixed herbs.
- Bake in the oven for about 35 – 40 mins, depending on the size of your dish. The quiche shouldn't wobble when ready. Serve your lovely quiche hot or cold.
