Galette quiche lorraine

Galette quiche lorraine

Posh Eggs
45 mins
Louise Hagger

Quiche Lorraine should be light, flavoursome and tremble delightfully on your fork. Here I’ve encased the filling in buttery puff, ensuring it’s a speedy tart to throw together.


Quantity Ingredient
1 tablespoon olive oil
200g smoked streaky bacon, chopped
1 large onion, finely chopped
125ml double cream
130g creme fraiche
3 eggs
1 egg yolk, for brushing
85g finely grated gruyere
230g all-butter puff pastry
plain flour, to dust
freshly ground black pepper


  1. Preheat the oven to 200°C and put a baking sheet inside. Heat the oil in a frying pan and fry the bacon over medium heat until crisp. Remove with a slotted spoon and set aside. Add the onion to the pan and cook for 5–10 minutes, until softened, then set aside with the bacon to cool. Mix the cream, crème fraîche, eggs and gruyère together. Season with black pepper.
  2. Roll the pastry out on a lightly floured surface to a 29 cm round. Use the pastry to line a 20 cm metal flan or tart tin, allowing the pastry to drape over the sides.
  3. Spoon the onion and most of the bacon over the tart base. Pour the eggy cream over the top and sprinkle the surface with the remaining bacon. Now brush the outside of the overhanging pastry with egg yolk and carefully fold the edges over the filling. Be careful not to soak the pastry too much with the yolk as this will prevent it from rising.
  4. Transfer to the hot baking sheet and bake for 25 minutes, until golden and just set in the centre. Remove and leave in the tin for a good 10 minutes before slicing and serving.
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