Individual quiche lorraine - recipe

Individual quiche lorraine

  • Prepare

  • Serves

  • Cook

  • Skill



For the pastry

For the filling

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  1. 1

    Preheat the oven to 180°C (160°C fan, gas mark 4).

  2. 2

    To make the pastry, put the flour and salt into a large bowl and add the butter . Rub the butter into the flour using your fingertips until it looks like coarse breadcrumbs.

    For this step you'll need:

    • 250g Plain white flour
    • pinch Salt
    • 110g Butter (unsalted)
  3. 3

    Using a knife stir in enough cold water to bind the dough together. Wrap the pastry in cling film and chill in the fridge for 15-20 minutes.

    For this step you'll need:

    • 60ml Water cold
  4. 4

    On a lightly floured surface, roll out the pastry. Grease 8 small flan tins and line each one with pastry. Place a circle of baking paper on the pastry and fill with baking beans. Bake in the oven for 15 minutes, then remove the beans and paper and bake for a further 5 minutes.

  5. 5

    To make the filling put all the ingredients apart from 50g of gruyere into a large bowl and mix gently, to avoid getting air into the mixture. Spoon the filling into the pastry cases, then sprinkle with the remaining gruyere.

    For this step you'll need:

    • 3 Egg(s) (free range) medium
    • 150g Gruyère grated
    • 150g Pancetta diced
    • 250ml Crème fraîche
  6. 6

    Bake in the oven for 15 minutes or until set. Serve hot or cold.

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