isithalal.food · Recipes

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.

French · Main · Easy · One 24 cm quiche, 6 slices · 55 min

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.

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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.

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.

Ingredients

Quiche

• 1 (1) deep 24 cm blind-baked pastry case (homemade, or a bought one with no lard)
• 15 ml (1 tbsp) olive oil
• 6 rashers (6 rashers) Halal beef bacon or turkey bacon, chopped, in place of smoked pork bacon
• 5 (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 (a generous grating) nutmeg, freshly grated

Method

1. 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.
2. 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.
3. 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.
4. 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.

Allergens

egg, milk (cream, milk, cheese), gluten (pastry)

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.

Photograph from our ingredient library: a quiche Lorraine, not the finished dish.