The famous ‘Quiche Lorraine’ (Egg & Bacon Quiche) can be made easily if you use store-bought Frozen Flan/Pie Base. I use 22cm Case that is the common size in Australia. And this recipe is for that size case. As a lot of salty Bacon and Cheese are used for the filling, DO NOT add too much Salt to Egg and Cream mixture.


4 to 6 Servings


1 Frozen Flan/Pie Base * I used 22cm Shortcrust Case
180g Bacon *cut into small pieces
1/2 to 1 Onion *cut into small pieces
100g grated Cheese *e.g. Gruyère, Tasty, Cheddar, etc.
2 large Eggs
1 cup Thickened Cream
Salt & Ground Pepper (OR Chilli)

  1. Place the frozen Flan Base on an oven tray. It will thaw while you prepare the filling. Make some holes in the base using a fork.
  2. Whisk Eggs in a bowl, add Cream, very lightly season with Salt and Pepper (OR Chilli), and set aside at room temperature. *Note: DO NOT add too much Salt. 1 small pinch would be enough.
  3. Cook Bacon pieces in a frying pan over medium heat until nicely browned. Transfer to a plate.
  4. Remove the fat to a small bowl, clean the pan with paper towel if you want to do so, return 1 tablespoon fat, and cook Onion pieces until slightly caramelised.
  5. Scatter a half of Bacon and Onion in the Flan Base, cover with Cheese, then scatter the remaining Bacon and Onion.

  6. Pour the Egg & Cream mixture. Bake for 40 to 50 minutes. If the crust edges get too dark, cover with a sheet of foil. Rest for 15 minutes and serve with a refreshing salad.