Quiche Lorraine

Quiche Lorraine

Quiche Lorraine

Quiche Lorraine

Quiche Lorraine

Prep Time 1 hr 5 mins
Course Pizza
Servings 4


  • 1 Rolling Pin
  • 1 Round baking dish
  • 1 Rack


For the dough

  • 125 g plain white flour
  • 40 ml water
  • 50 g butter

For the topping

  • 25 g smoked streaky bacon
  • 75 g bacon
  • 100 g cooked ham
  • 1 clove of garlic
  • 25 g fresh parsley
  • 100 g Gouda cheese, grated
  • 100 g Emmental cheese, grated

For the savoury custard filling

  • 125 g cream
  • 2 medium eggs
  • Nutmeg


  • Knead the flour, butter and watertogether to form a smooth dough. Allowto rest in the refrigerator for 30 minutes.
  • To make the topping, dice the twotypes of bacon and the ham. Chop theclove of garlic and parsley. Sauté thestreaky bacon in a non-stick pan. Addthe other bacon and ham and continuecooking. Stir in the garlic and parsleyand allow to cool.
  • To make the filling, mix together thecream, eggs and nutmeg.
  • Start the Automatic programme or preheat the oven.
  • Roll out the dough and place it in theround baking dish Pull up the edges.Spread the ham and bacon mixtureover the dough and scatter cheese ontop. Pour the filling over the top.
  • Place the quiche on the rack in theoven and bake.


Automatic programme
Pizza & Co. | Quiche Lorraine
Programme duration:
36 [32] (46) minutes
Oven functions: Conventional Heat
Temperature: 220–230 °C
Booster: Off
Pre-heat: On
Crisp function: On
Duration: 25–35 minutes
Shelf level: 1
Keyword Miele Moisture Plus The Cookbook, Quiche Lorraine
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