Quick Quiche Lorraine

This is a creamy quiche that is easy to prepare. Pair it with a fresh green salad for a delicious light meal.

Serves: Four to six
Time: One hour 15 minutes


  • olive oil spray
  • 1 1/2 sheets shortcrust pastry
  • 5 bacon rashers, thinly sliced
  • 300ml thickened cream
  • 5 eggs
  • 1 1/2 teaspoons Italian mixed herbs
  • 1/2 cup mozzarella


Preheat oven to 200°C.
Spray a 23cm quiche or pie pan with olive oil and line the base with the shortcrust pastry.

Precook the pastry for 10 minutes. You will want to line the pastry with baking paper and fill it with dried rice or beans to prevent it from shrinking.

Reduce the oven temperature to 180°C and remove the rice or beans and baking paper and bake for another 10 minutes.

Remove crust from oven and let sit.

In a fry pan, cook bacon until coloured but not crispy.

In a large bowl, mix together the eggs, cream and Italian herbs. You may want to thin the mixture if it seems too thick by adding just a splash of milk.

Scatter the cooked bacon evenly over the base of the quiche crust.

Pour the egg mixture over the bacon and sprinkle the top with a liberal quantity of mozzarella cheese.

Bake at 190°C for around 35-40 minutes.

Remove quiche from the oven when the top has firmed and is golden brown in colour.

Let the quiche sit for 5-10 minutes before serving.

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