Quiche Lorraine

Ingredients

• 1 rollfresh puff pastry
• 200 gbacon lardons
• 4eggs
• 75 gcottage cheese
• 75 gGruyère, grated
• 2leeks
• 2 tbspoats
• a pinchpepper
• a pinchsalt
• as neededbutter, for greasing

Instructions

1. 1

   Prepare the leeks

   Remove the outer leaves from the leeks and slice them into fine rings. If they are sandy, rinse them briefly under the tap.

2. 2

   Cook the bacon

   Heat a frying pan without adding oil or butter. Fry the bacon lardons until crisp, then pour off any excess fat if needed.

3. 3

   Soften the leeks

   Add the leeks to the pan with the bacon and cook until softened. Drain the bacon and leek mixture in a sieve.

4. 4

   Prepare the pastry

   Heat the oven to 180°C. Grease a quiche tin with a little butter and line it with the puff pastry. Prick the pastry base with a fork and scatter the oats over it.

5. 5

   Mix the filling

   Beat the eggs with the cottage cheese, then stir in 50 g of the Gruyère. Season with a pinch each of pepper and salt.

6. 6

   Fill the case

   Spoon the bacon and leek mixture into the pastry case. Pour the beaten egg mixture over the top.

7. 7

   Bake the quiche

   Scatter the remaining Gruyère over the quiche. Bake in the preheated oven for 25 minutes.

What is Quiche Lorraine?

Quiche Lorraine is a savoury French tart traditionally associated with the Lorraine region, usually built around pastry, eggs and bacon. This version adds leek and cottage cheese alongside Gruyère for a softer, more generously filled centre.

The pastry base is topped with oats before filling, while the bacon and leeks are cooked and drained first. Those steps help keep the base from becoming too wet and give the filling a balance of savoury, sweet and creamy flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 322 calories, 12g protein, 14g carbs, 24g fat.

The pastry and oats provide most of the carbohydrates, while butter, bacon and cheese contribute much of the fat. Eggs, bacon, cottage cheese and Gruyère provide the protein. Pair a slice with a generous salad or vegetables to add freshness and balance the plate.

Getting the leeks ready

Clean the leek rings well, since grit can hide between their layers. A quick rinse after slicing is useful if the leeks look sandy.

Cook the leeks with the bacon until they have softened, then drain the mixture. Removing excess fat and moisture helps the egg filling set without making the pastry soggy.

A crisp pastry base

Pricking the pastry with a fork gives steam a way to escape as it bakes. The oats scattered over the base also form a thin layer between the pastry and the filling.

Grease the tin lightly before lining it, and press the pastry into the edges without stretching it. The recipe uses fresh, ready-rolled pastry, so it is a quick way to make the case.

Mixing the egg filling

Beat the eggs with the cottage cheese until combined, then add 50 g of the grated Gruyère. The cottage cheese makes the mixture soft, while Gruyère brings a more pronounced savoury flavour.

Use only a pinch each of salt and pepper as directed; the bacon and cheese already contribute plenty of savouriness. Pour the mixture evenly over the leek and bacon so it can set throughout the tart.

Knowing when it is ready

Bake at 180°C for 25 minutes, as specified in the recipe. The top should look set rather than liquid, with the remaining cheese melted over it.

Ovens and tins can vary, so check the centre near the end of the stated baking time. Let the quiche stand briefly before cutting so the filling has a chance to settle.

Serving the quiche

Serve warm or at room temperature, cut into eight portions. A crisp green salad or simply dressed vegetables make a fresh contrast to the rich pastry, bacon and cheese.

For a lunch spread, add a bowl of soup or extra salad alongside. The quiche can also be prepared ahead and served once cooled.

Recipe notes & tips

• Rinse sliced leeks if they contain visible grit.
• Drain the cooked bacon and leeks thoroughly before adding them to the pastry case.
• Prick the pastry base evenly so steam can escape.
• Reserve 25 g of Gruyère for the topping.
• Let the quiche stand briefly before slicing for neater portions.

Variations

• More herbs: Add chopped fresh chives to the egg mixture.
• Different cheese: Replace some of the Gruyère with another firm, grated cheese.
• Vegetarian version: Leave out the bacon and cook the leeks in a little butter instead.
• Extra vegetables: Add cooked, well-drained spinach to the filling.
• Individual tarts: Divide the pastry and filling between smaller quiche tins, checking them earlier as they bake.

Common mistakes to avoid

• Skipping the leek rinse: Grit can remain between the layers, so rinse the sliced rings if needed.
• Leaving excess fat: A greasy filling can affect the pastry, so drain the bacon and leek mixture.
• Stretching the pastry: It can shrink as it bakes, so ease it into the tin without pulling.
• Overfilling the case: Leave a little room at the top so the egg mixture does not spill.
• Cutting it immediately: The filling may be loose, so give the baked quiche a short rest before slicing.

How to store

Cool leftovers, cover or place them in an airtight container, and refrigerate for up to 3 days. Reheat portions in an oven until hot throughout; the pastry may soften slightly after storage.

Frequently asked questions