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145Total Time
130Prep Time
15Bake Time

Individual Quiche Lorraine

1 Reviews

About the bake

Our twist on the classic Quiche Lorraine is a batch of individual quiches which can be enjoyed on their own. We're aiming for a creamy centre with a crispy base and no soggy bottom! We've included a classic Baking Mad video to show you how to blind bake pastry.

If you enjoyed this recipe, we think you'll also like our broccoli and stilton quiche.

145Total Time
130Prep Time
15Bake Time


  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas mark 4).

  2. Step 2:

    To make the pastry, put the flour and salt into a large bowl and add the butter . Rub the butter into the flour using your fingertips until it looks like coarse breadcrumbs.

  3. Step 3:

    Using a knife stir in enough cold water to bind the dough together. Wrap the pastry in cling film and chill in the fridge for 15-20 minutes.

  4. Step 4:

    On a lightly floured surface, roll out the pastry. Grease 8 small flan tins and line each one with pastry. Place a circle of baking paper on the pastry and fill with baking beans. Bake in the oven for 15 minutes, then remove the beans and paper and bake for a further 5 minutes.

  5. Step 5:

    To make the filling put all the ingredients apart from 50g of gruyere into a large bowl and mix gently, to avoid getting air into the mixture. Spoon the filling into the pastry cases, then sprinkle with the remaining gruyere.

  6. Step 6:

    Bake in the oven for 15 minutes or until set. Serve hot or cold.


  • For the pastry

    • 250g Allinson's Plain White Flour
    • 1pinch Salt
    • 110g Butter (unsalted)
    • 60ml Water (cold)
  • For the filling

    • 3 Egg(s) (free range) (medium)
    • 150g Pancetta (diced)
    • 250ml Crème fraîche
    • 150g Gruyère (grated)


  • Large mixing bowl
  • Knife
  • Rolling pin
  • 8x Small flan tins
  • Baking beans

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