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Home Quiches, Tart and Pie Recipes

Quiche Lorraine

By:Nagi
Published:13 Apr '18Updated:7 Sep '20
190 Comments
Recipe v Video v Dozer v

The mother of all quiches…. A homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame. Surprise yourself with how easy it is to make a homemade quiche crust – or make life easy using frozen pastry or a pre prepared pie crust.

Overhead photo of a golden Quiche Lorraine with 2 pieces cut

Quiche Lorraine

I can’t remember when I made my first quiche, but I can tell you for sure that it was a Quiche Lorraine. Because just as Pork Carnitas are the King of Taco Carts, Quiche Lorraine is surely the Queen of all savoury tarts.

Bacon. Surely it’s the bacon. I mean, how could a Zucchini Quiche possibly ever compete? 😉

Easy Quiche Lorraine - A beautiful smooth, soft custard filling, this is the BEST easy Quiche Lorraine recipe you will ever try! www.recipetineats.com

Photo of quiche lorraine on a rustic metal serving tray

Did you know…

This is not a REAL Quiche Lorraine. This is Quiche Lorraine as it is known outside of France. 🙂

As with many traditional dishes, once it leaves the country of origin, it tends to evolve. The filling for traditional Quiche Lorraine, very strictly speaking, is made only with bacon, eggs and cream/creme fraiche. If you add anything else to it, the French say it ain’t a Quiche Lorraine anymore! 😂

So basically, I break the rules and the French may be cursing me. But this is the Quiche Lorraine flavour that will be familiar to those who live outside of France, that I have always known and loved.

The onion adds more savoury flavour. I can’t help adding garlic to that – because when I sauté onion in butter, I add garlic like I’m on auto pilot.

As for adding cheese… I truly cannot image quiche without cheese. I have never had quiche without cheese!

Slice of quiche lorraine on a white plate with a fork cutting into it

Quiche crust

The pastry for quiche is a simple shortcrust pastry that is buttery and crumbly, crispy yet soft enough to cut your fork through without the needing to jack hammer it.

If you are lacking in time, use a pre-prepared pie crust or frozen shortcrust pastry. 

But if you do have the time, it is truly worth making the effort to make your own pastry. Homemade quiche pastry is buttery and flaky in a way that store bought never will be.

And the thing is – it’s so darn easy using a food processor. The dough comes together in mere minutes – flour, butter, salt, water, blitz = ball of soft dough ready for baking.

Get the recipe for a easy homemade Quiche Crust.

Preparation steps for easy homemade crust for quiche

It’s really hard to capture how buttery and flaky the homemade shortcrust pastry is in a photo, but here’s my attempt. 🙂 The pastry is crispy yet soft enough for the fork to cut through with barely any effort. Just as shortcrust pastry should be!

Close up of flaky homemade Quiche Lorraine crust

So here is my Quiche Lorraine recipe. There have been minor improvements since I first published it, streamlining the steps and explaining them more clearly. Most notably, the addition of a recipe video which I hope shows how simply the homemade quiche crust is to make, and how beautifully custardy the filling is!

Happy weekend everyone! A great one for a brunch? With……QUICHE?? 😉 Oh…and I believe Mother’s Day is around the corner… 🤔 – Nagi x


MORE GREAT BRUNCH RECIPES

  • Frittata

  • Spanish Tortilla (egg and potato omelette)

  • Bill Grangers’ Corn Fritters

  • Zucchini Fritters and Broccoli Fritters

  • Hash Brown Crust Quiche Lorraine

  • CRUSTLESS Quiche – custardy, golden and fabulous (plus super speedy & low carb)

TRY THESE ON THE SIDE

  • Roast Pumpkin, Spinach and Feta Salad

  • Kale and Quinoa Salad – pictured below, keeps well for days and days!

  • Apple Salad with Candied Walnuts and Cranberries – make this when you’re wanting to impress

  • Any fresh garden salad or steamed vegetables with French Vinaigrette, Italian or Balsamic Dressing

A slice of Quiche Lorraine on a plate, ready to be eaten.

Photo of quiche lorraine on a rustic metal serving tray

The Quiche Extended Family

  • Quiche Lorraine – the French mother, with the buttery flaky crust

  • Salmon Quiche – the elegant aunt. Made with smoked salmon, save this one for special occasions

  • Italian Sausage Quiche – the cheeky Italian uncle

  • Hash Brown Crust Quiche Lorraine – the flashy cousin with a hash brown crust

  • Frittata with Bacon – the father, made the traditional way (stove then oven)

  • Baked Vegetable Frittata – the uncle,made the easy way (pour and bake!)

  • Frittata Egg Muffins – the healthy sister

  • Spanish Tortilla (Omelette) – the Spanish potato-loving aunt


WATCH HOW TO MAKE IT

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Photo of quiche lorraine on a rustic metal serving tray

Quiche Lorraine

Author: Nagi | RecipeTin Eats
Prep: 30 minutes mins
Cook: 1 hour hr 15 minutes mins
Total: 1 hour hr 45 minutes mins
Quiche, Tart
French, Western
4.98 from 97 votes
Servings8
Tap or hover to scale
Print
  • 234
Recipe VIDEO above. A classic Quiche Lorraine with a gorgeous smooth filling loaded with bacon. Make this with my EASY shortcrust quiche pastry or use store bought. Quiche is a brilliant make ahead because it's one of those things that truly reheats well without compromise - see notes. 

Ingredients

Quiche Crust - choose one:

  • 1 homemade quiche crust (shortcrust pastry)
  • 2 sheets shortcrust , thawed
  • 1 prepared pie shell , fridge or frozen

Bacon Filling:

  • 1 tbsp / 15g butter
  • 1 garlic clove , minced
  • 1/2 onion, finely chopped (~1/2 cup)
  • 200 g / 6.5 oz bacon, cut into small strips (1.5 x 0.5cm / 2/3" x 1/5")

Egg Mixture

  • 4 eggs (~55- 65g / 2 oz each)
  • 1 1/4 cups (300ml) heavy cream (thickened cream) (Note 1)
  • Pinch of salt & pepper

Cheese:

  • 1 1/4 cups (125g) grated gruyere cheese (or tasty, cheddar, monterey jack)

Garnish (optional):

  • 50g / 2 oz bacon, chopped and cooked until golden

Instructions

Quiche Crust:

  • Frozen shortcrust pastry or homemade quiche crust - prepare and bake the crust per Quiche Crust recipe (23cm / 9" quiche tin).
  • Prepared pie shell - bake per packet directions.

Bacon Filling:

  • Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
  • Melt butter in a skillet over medium high heat. Add onion, garlic and bacon. Cook until bacon is light golden.
  • Transfer to a paper towel lined bowl and leave to cool.

Egg Mixture:

  • Place ingredients in a bowl and whisk to combine.

Assembling and Baking:

  • Place quiche tin with cooked quiche crust on tray. Scatter cooled Bacon Filling evenly across base of cooked quiche crust.
  • Scatter cheese evenly across top.
  • Carefully pour Egg mixture over the top. Push some of the cheese/bacon below the surface.
  • Bake for 35 - 40 minutes until the top is golden. The centre should still jiggly.
  • Garnish with Extra Bacon, if using. Rest for 10 minutes before removing from the pan to cut and serve. 

Recipe Notes:

1. Cream - Works really great with any full fat cream. Please don't use low fat / fat reduced cream because you will risk the filling not setting. I like to use heavy / thickened cream (for whipping or pouring) with 35%+ fat content.
2. Pictured in post with this Kale and Quinoa Salad which I happened to have on hand because it's one of the few salads I know that keeps well for days and days.
3. MAKE AHEAD: Quiche is brilliant reheated. Keep for 3 - 4 days in the fridge then reheat for 15 minutes at 180C/350F in the oven. Or freeze, then defrost a slice for 2 minutes on high in the microwave then bake for 8 minutes.
4. Nutrition per slice, assuming 8 slices with homemade pastry. This does not take into account the drained bacon fat so the calories and fat are slightly higher than they actually are.

Nutrition Information:

Serving: 116gCalories: 427cal (21%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published August 2016, updated with new photos, slightly better filling and most importantly, a recipe video!

 LIFE OF DOZER

Giving me those “pity” eyes….no Quiche for Dozer!

Dozer-Quiche

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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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190 Comments

  1. Emma W says

    November 30, 2023 at 10:18 pm

    5 stars
    Delish! A staple in our household

    Reply
  2. Emma says

    November 29, 2023 at 6:12 pm

    5 stars
    The crust is so easy but a million times better than store bought! A family favourite!

    Reply
  3. Kimbo says

    November 25, 2023 at 4:30 pm

    Hi Nagi – just wanted to touch base to thank you. I had lost the will after 45 years of family cooking but your recipes (book and website) have rejuvenated me (and a lot of my friends). I live in Australia but not Sydney – pity as I really wanted to go to your dinner! My other half asked for a Quiche Lorraine so of course I went to you and even made the short crust pastry. Only had whole meal plain flour but it worked out fine. Thank you again – I really look forward to your emails. Cuddle for Dozer – I have one of my own only a lot smaller. Hope you get a break over Christmas.

    Reply
  4. Christine says

    November 12, 2023 at 1:30 am

    hi Nagi,
    Could you please advise the brand of quiche/tart pan you are using. I can’t seem to find one with a perforated base unless it is really deep.

    Reply
  5. Ron, Brisbane says

    November 2, 2023 at 9:43 pm

    5 stars
    Found ourselves with an excess of eggs and bacon – and everything else was to hand…
    Food processor pastry has been my preferred method for ages – but think the secret is to pulse rather than just run the motor? Aim to get some bigger chunks of butter left in the dough rather than pulverising it all. Makes for a shorter, more lush result.
    Anyway – was superb! Everyone loved it and wanted seconds. Sent a text with the recipe link to a friend interstate – only to have her get back and say this is already on heavy rotation in her house – and she usually makes two at a time so she can freeze one for later…
    It’s so very, very good.
    Thanks again Nagi!

    Reply
  6. Rebecca Garvey says

    September 25, 2023 at 8:01 pm

    5 stars
    Every time I make your version of Quiche Lorraine every asks me for the recipe. 💖

    Reply
  7. Linda says

    August 29, 2023 at 5:27 am

    Always been a bit scared of making pastry – but followed your recipe and it was perfect! Son says this quiche Lorraine is the best he’s ever had! I have to agree! Thanks Nagi – just love your recipes – so easy to understand and if I do as you say results are always perfect! X

    Reply
  8. Brian says

    June 11, 2023 at 9:45 pm

    5 stars
    Just wondering if it would be any better / different uses crème fraiche instead of thickened cream

    Reply
  9. Cyndy says

    May 17, 2023 at 12:32 am

    This is my favorite quiche recipe. After a couple of times making it, I now add a pinch or two of nutmeg and a pinch of cayenne. That idea comes from a recipe I used to make 30 years ago but have since misplaced.

    And of course, don’t forget to enjoy it with a glass of soft white or rosé. 🙂

    Reply
  10. Joy Sedunary says

    February 6, 2023 at 4:11 pm

    5 stars
    Had some family members coming for lunch and hubby suggested your Quiche Lorraine. Fine but as my oven element is out of action at the moment how do I cook said quiche. Use the barbecue says hubby, so with some trepidation I did this and it came out perfectly and was delicious served with your Pearl Cous Cous Salad and a green salad. I added some extra Parma ham along with the bacon. Enjoyed by all.

    Reply
  11. Kathy says

    December 11, 2022 at 11:36 pm

    5 stars
    Delicious! I also added about 1/2-3/4 cup of diced leftover ham. This is the best quiche recipe I’ve found yet.

    Reply
  12. Dao Nguyen says

    December 4, 2022 at 10:33 am

    5 stars
    I’ve never made quiche before. I used your recipe to make this quiche last weekend. It turned out really well and it was amazing! I can’t believe how easy it was to make, particularly when you make the pastry in advance. Thank you Nagi for making the instructions so simple and the hints along the way.

    Reply
  13. Dao Nguyen says

    December 4, 2022 at 8:54 am

    5 stars
    I used your recipe to make this quiche for the very first time last weekend. It turned out really well and tasted amazing. I can’t believe how easy it is to make, particularly when I made the pastry in advanced. Thank you Nagi for making the instructions so simple to follow and all the hints along the way.

    Reply
  14. Vivienne Montcalme says

    November 14, 2022 at 5:56 pm

    This is just fantastic for any meal. I made it to celebrate my daughter’s new job in manhattan before she left last week. I’m so proud of her. She loves bacon, so I added an extra cup of chopped bacon. And an extra few handfuls of cheese. I’m going to miss her. She said she would visit for the holidays only if I made this dish again.

    Reply
  15. Jay says

    October 18, 2022 at 12:05 pm

    This recipe is amazing. I add another half of the ingredients and make it in a deep dish pan. Thanks Nagi!!!!!

    Reply
  16. Jaclyn says

    September 30, 2022 at 7:07 am

    Hi! The pastry is so easy to make!
    Do I need to cool the pastry and mixture down before baking it?
    Thanks!

    Reply
  17. Jilly says

    August 3, 2022 at 4:15 pm

    5 stars
    Another superb recipe as always Nagi. I don’t have baking weights so for a number of years I have used the base of a springform cake tin with a piece of baking paper under it. It does a great job of blind baking and is much easier to lift out than a bunch of hot beans or beads.

    Reply
  18. Donna says

    July 2, 2022 at 1:48 pm

    My quiche looked ready after 15 mins is that right

    Reply
  19. Sandra Robbins says

    July 1, 2022 at 4:31 pm

    Your shortcrust pastry is amazing.

    Reply
    • Nagi says

      July 1, 2022 at 4:41 pm

      Thank you Sandra! I’m glad you like it N x

      Reply
  20. Miguel says

    June 1, 2022 at 8:22 am

    5 stars
    Thank you Nagi for this recipe.
    I made it last weekend for my me and my partner and we loved it!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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