Creamy Quiche Lorraine

100% would make again

Ready in 2 hours

This creamy quiche lorraine will have the fussiest of people eating!!


12 extra large Eggs
1/4 cup Corn Flour
250 grams bacon; chopped
1 Onion; Finely chopped
1 cup tasty Cheese; grated
600 ml Thickened Cream
4 sheets puff pastry; thawed
1 Salt and Pepper; to taste
2 tablespoons Parmesan cheese
1 tablespoon olive oil

Original recipe makes 6



Preheat Oven to 180'C

Heat wok or fry pan and add oil, onion and bacon - cook until golden brown

Remove from heat and allow to cool

Mix cornflour with a little cream until a smooth consistency has been formed, in a bowl add remaining cream, cornflour mixture, cheese, eggs and salt and pepper

Set aside

Lightly grease and line a standard size spring form tin, place pastry on the bottom and on the sides, pressing together firmly to ensure pastry does not come apart.

Place bacon and onion mixture in with the egg mixture and mix gently until combined.

Pour into spring form pan and sprinkle with parmesan cheese.

Place in preheated oven for 1 hour and 45 mins, or until quiche springs back when touched.

Serve with salad.

Alert editor   
Calories Per Serving: 907 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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