Mum used to make Egg and Bacon Pies all the time, but also made this Quiche Lorraine recipe when she wanted something a bit fancier. The difference between an egg & bacon pie and a quiche lorraine is that for a quiche the eggs are beaten together with cream and milk and poured into the base on top of the bacon.  While for the more basic egg & bacon pie you just break the eggs top of the bacon.  As a result a quiche has a much lighter filling than the more rustic egg & bacon pie.  Whichever one you go for, they’re both really great.

Quiche Lorraine


  • 15g butter
  • 1 onion, sliced
  • 100g bacon
  • 20cm uncooked shortcrust pastry case
  • 2 eggs, beaten
  • Salt, pepper
  • 150ml fresh cream
  • 75ml milk
  • 175g cheddar cheese, grated

Melt butter and fry bacon and onion until soft.  Place in pastry case.  Beat remaining ingredients together and pour over bacon and onion.  Bake at 190c for 30-40 minutes.  Serve hot or cold.

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