Easy Quiche Lorraine
Easy to make Quiche Lorraine with a wholemeal shortcrust pastry.
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.
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Nutrition
Calories: 326kcalCarbohydrates: 25gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 124mgSodium: 316mgPotassium: 181mgFiber: 3gSugar: 1gVitamin A: 894IUVitamin C: 3mgCalcium: 166mgIron: 2mg
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