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Quiche Lorraine originates from the Lorraine region in France; although the traditional French recipe contains no cheese, our English version will include a little cheese and will be warmly spiced with the ultimate Christmas flavour, nutmeg. 

Makes 10-12


  • 300g plain flour
  • 150g butter
  • 100ml water
  • 3 eggs
  • 195ml milk
  • 75g cheddar cheese, grated
  • 1/2 white onion
  • 10 cherry tomatoes
  • 1 packet of bacon rashers
  • 1 tsp ground nutmeg


1.     Put the flour and butter into the mixing bowl and rub together to form small crumbs. Add the water and mix together using a spoon or pallet knife to form a ball of dough. Wrap this dough in plastic wrap and place in the fridge to rest for around 30 minutes.

2.     Preheat your oven to 190 °C.

3.     Take the dough out of the fridge. Flour a worktop surface and roll out the dough to a thin layer (about 1cm thick) pastry to a thin layer. Using round circle shape cutter, cut out reasonable sized circles to fit the moulds or your cupcake tray and place into the moulds and up the sides. Push the disc down to flatten (it doesn’t matter if there are creases on the inside - it won’t be seen!).

4.     In the jug of milk, crack the eggs and beat gently. Add your pinch of nutmeg. Add the cheese and mix using a fork or whisk.

5.     Fry the bacon, onion, garlic, and tomatoes and when cooked, put evenly into the quiches.

6.     Pour the egg, milk and cheese evenly into the pastry moulds. Be careful not to overfill.

7.     Bake for 15 minutes until golden brown. Remove from the oven and serve warm or cold.

NB. These will also freeze well.