Wednesday, 2 July 2014

Classic Quiche Lorraine

I was sent  a lovely little hamper to recreate this classic Quiche Lorraine, this is a dish I often make, so looked forward to it arriving. 

The ingredients I received  included the spoiltpig dry cured rashers.

Now Chris and I did feel that this bacon, our favourite was possibly deserving of  a sneaky little sandwich, maybe a white crusty bloomer, with good butter. spoitpig bacon has a great taste, Chris loves smoked, I prefer unsmoked. This is our favourite way to eat it and we felt it may get lost in the quiche, but we sacrificed our urges to doing the deed, Chris and I were pretty happy, Conor and Granny not keen on quiche and Paige was healthy eating for her hols, meant we could have a lovely lunch for two.

This is a luxurious quiche, rich in cream and lots of eggs, I added Double Gloucester as I need my cheese fix and to give the golden appearance above.

As I make quiches lots and I never blind bake, I cut that out of the recipe, making it a fast meal, all cooked together in 35 minutes.

Hot it was beautiful,  because of the richness, we saved half for the following day. The smokiness of the spoiltpig made this really special and I am won over into using it in my usual recipes. The fact that it is free range makes it more important a buy, we are endeavouring to eat pork that comes from non intensive farming and Denhay Farms are ensuring this too.


This summer try this Gallic classic  Quiche Lorraine with a British twist using spoiltpig smoked streaky bacon, produced to the highest welfare standards.spoiltpig bacon is made using outdoor reared pork approved by Freedom Food, the only UK farm assurance scheme that focuses entirely on improving the welfare of farm animals reared for food, so you can be sure your food comes from animals reared in the UK that have lived a happy, healthy life. The pigs spend much of their life outdoors and in comfortable straw barns, which we think makes all the difference to the taste.

To make a classic Quiche Lorraine or create your own spin on this family favourite at home we’ve included high welfare Clarence Court Burford Brown eggs with a delicious, dense yellow yolk alongside our bacon as well as a few other essentials to get you inspired in the kitchen.  Just don’t forget to dust the cobwebs off your garden furniture or dig out the picnic rug!

Why not give this recipe a whirl or use it as a base for your own invention:

Classic Quiche Lorraine
spoiltpig bacon deserves nothing but the most luxurious of quiche recipe.  Even though the classic quiche does not have cheese or tomatoes you can add these to the recipe.

Preparation Time:  40 minutes
Cooking Time:  20 minutes
Serves 6

For the Pastry (or use ready-made):
175g plain flour
100g very cold butter, diced
1 egg yolk
Iced water

For the Filling:
184g pack spoiltpig smoked dry cured streaky bacon, chopped
1 tbsp oil
320ml double cream
4 Burford Brown whole eggs and 2 egg yolks
Black pepper

For the Pastry
1)      If you’re making your own pastry put the flour, butter, egg yolk and 4 tsp cold water into a food processor and using the pulse button, process until the mix just binds. Tip the pastry onto a lightly floured surface, and collect into a smooth ball.
2)      Roll the pastry out as thinly as you can and use to line a 23 x 2.5cm loose-bottomed, fluted flan tin.  Ease the pastry into the base and use a ball of pastry to press the pastry into the grooves of the tin. 
3)      Trim the pastry edges so it sits slightly above the tin. Prick the base with a fork and chill for at least 10 minutes.
4)      When ready to cook, put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6.
5)      Line the pastry case with cling film and fill with dry or baking beans and bake on the hot sheet for 15 minutes. Remove cling film and beans and bake for 4-5 minutes more until the pastry is pale golden. 

For the Filling
1)      Heat the oil in a frying pan and cook the bacon for 8–10 minutes, until cooked through, but not crisp. Drain and spread half over the hot pastry base.
2)      Put the cream and the eggs and yolks into a large bowl with a generous pinch of black pepper, and beat together slowly until combined, then give it a fast whisk for 30 seconds until frothy.
3)      Pour over the bacon and sprinkle over the other half of the bacon.
4)      Bake for 20 minutes, then check and the quiche is ready when it has puffed up but still has a wobble in the centre.  Allow to cool slightly before serving.

  • spoiltpig bacon is brought to you by Denhay Farms Ltd
  • spoiltpig bacon is available to buy in Tesco and Morrisons stores and at
  • For more information on Freedom Food certification please visit
  • spoiltpig bacon is available in Smoked Streaky, Unsmoked Back and Smoked Back varieties (from £2.99 for 184g)
  • Follow Denhay on Facebook and  Twitter
  • Clarence Court Burford Brown eggs are available at Waitrose, Ocado, Sainsbury’s, Morrison’s, The Co-operative and London outlets including Fortnum and Mason, Selfridges, Harrods and Whole Foods.


  1. I could just eat that now :)

  2. I am not that into quiche (bad experience) but looks delicious

  3. Looks rich and fabulous.

  4. Replies
    1. It was pretty delicious and thank you so much.

  5. That looks great :) I love an excuse to put bacon in anything!

    1. Oh yes, me too and cheese is the other excuse!

  6. That is one mighty fine looking quiche! I must try and bake one myself one day I will bookmark your recipe :)

    1. Thanks Lynette, I need to make more and add those on too.

  7. Never attempted to make a quiche before but think i'm finally tempted to after seeing your recipe =)

  8. This looks fab! I must admit that Quiches are one of the few ready made meals we buy - Must try making one!

  9. looks lovely, something I have never attempted to make

  10. Looks scrumptious, may have to get hubby to try this! You did well to resist a bacon toastie, I never can!

  11. Your quiche looks amazing!

  12. Mmm that looks delicious!

  13. Ooh yum - inspired to try and make one this week :)

  14. That looks absolutely perfect. One of hubby's favourites.

  15. Looks amazing. Real men DO eat quiche!

  16. I do like quiche lorraine but have only had bought ones. This certainly encourages me to try making one myself. I would probably add tomatoes and cheese.

  17. I've not ever tried to make a homemade quiche because they are so cheap at the supermarket but that looks far better than a supermarket one & I do love taking the family for picnics during the summer holidays & it might be nice to feed everyone a better quality picnic. :)

  18. This looks really tasty and rich. I always think of quiche as a bit of a quick dinner, but then I always remember how much I like it when I have it! :)

  19. This looks lovely,we quite often have quiche fo dinner,I'll definately have to make this recipe

  20. that looks delicious, i haven't had a proper classic quiche for a long time xx

  21. I decided to try your recipe at the weekend. I wouldn't normally use cream but oh, my word, you could taste the difference! Absolutely gorgeous. Made a couple & froze 2 ready for a party coming up in 2 weeks.