Halal-conscious recipe
Quiche Lorraine without bacon
A deep egg, cream and Gruyère-style quiche with Halal beef or turkey bacon instead of smoked pork bacon, in a pastry case whose fat you have checked.
Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.
Why Halal checks matter here
Quiche Lorraine is defined by smoked pork bacon, the Gruyère is a rennet check, and a bought pastry case can be made with lard.
Quiche Lorraine is a set custard of eggs, cream and cheese studded with smoked bacon, baked in a deep pastry case. The bacon is what makes it Lorraine, and in BBC Good Food's recipe it is six rashers of smoked dry-cure bacon, which is pork.
This version uses Halal beef bacon or turkey bacon instead; both give the same salty, smoky bites through the custard. The cheese should name microbial, vegetable or Halal-certified rennet (see cheese), and if you buy a pastry case, check its fat, since some pastry is made with lard.
Take the quiche out while the centre still has a slight wobble: it keeps setting as it cools, and the custard stays silky rather than rubbery.
Halal-critical ingredients
- Smoked bacon It is pork, and quiche Lorraine is named for it. Use Halal beef bacon, or turkey bacon from a Halal source. See Bacon and Turkey bacon.
- Gruyère Cheese can be made with animal rennet, and scholars differ on rennet from animals not slaughtered the Halal way. Choose a cheese that names microbial, vegetable or Halal-certified rennet. See Cheese.
- Pastry case Some shop pastry is made with lard. Make your own with butter, or read the fat on the pack. See Lard.
Safe substitutes
- Smoked pork bacon → Halal beef bacon or turkey bacon
- Gruyère with animal rennet → A cheese with microbial, vegetable or Halal-certified rennet
Allergens
egg, milk (cream, milk, cheese), gluten (pastry)
Ingredients
Quiche
- 1 deep 24 cm blind-baked pastry case (homemade, or a bought one with no lard)
- 15 ml (1 tbsp) olive oil
- 6 rashers Halal beef bacon or turkey bacon, chopped, in place of smoked pork bacon
- 5 large eggs
- 284 ml (1 carton (about 1¼ cups)) single cream
- 150 ml (⅔ cup) milk
- 140 g (1½ cups) Gruyère or similar cheese with microbial, vegetable or Halal-certified rennet, finely grated
- a generous grating nutmeg, freshly grated
Method
- Fry the bacon. Heat the oven to 180°C (160°C fan). Heat the oil in a frying pan and fry the chopped Halal beef or turkey bacon for a minute or so until lightly cooked.
- Mix the filling. Beat the eggs, cream and milk together with a fork, then add the cheese, a generous grating of nutmeg and plenty of seasoning.
- Fill the case. Stir in half the bacon, carefully pour the mixture into the pastry case and scatter the rest of the bacon over the top.
- Bake. Bake for 35 to 40 minutes until the filling is set, starting to turn golden and slightly puffed above the pastry. Cool a little before taking it out of the tin, and serve warm or at room temperature with a green salad.
How this recipe was researched
Method adapted from BBC Good Food's 'Quiche Lorraine' (6 rashers of smoked dry-cure bacon fried briefly; 5 eggs, a 284 ml carton of single cream, 150 ml milk, 140 g grated Gruyère, nutmeg and seasoning; half the bacon stirred in, poured into a deep 24 cm blind-baked pastry case, the rest scattered on top; baked 35 to 40 minutes at 180°C). We replaced the bacon with Halal beef or turkey bacon and specified a cheese with checked rennet and a pastry case with no lard. Timings follow the published technique rather than a kitchen test.
Technique and ingredient sources
-
Quiche Lorraine — BBC Good Food
Retrieved:
Serves 6: a deep 24 cm blind-baked pastry case, olive oil, 6 rashers smoked dry-cure bacon, 5 large eggs, 284 ml single cream, 150 ml milk, 140 g Gruyère, nutmeg; baked 35 to 40 minutes at 180°C (160°C fan). We replaced the bacon.
-
Turkey bacon analysis — isithalal.food
Retrieved:
Why turkey bacon contains no pork, and what to check on the pack.