Traditional recipes

Luscious quiche Lorraine recipe

Luscious quiche Lorraine recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche
  • Quiche lorraine

A 4-star quality quiche, perfect for family dinners, parties, or even just for a snack. Blind baking the crust ensures that it is crisp.

54 people made this

IngredientsServes: 6

  • 200g plain flour
  • 100g butter
  • 1 pinch salt
  • 5 eggs
  • 175g bacon
  • 250ml double cream or milk
  • 75g chopped onion
  • 100g cheese, grated

MethodPrep:25min ›Cook:1hr ›Ready in:1hr25min

  1. If using hands, skip this step. Mix the flour, butter and salt into the blender. Add 1 egg when mixed.
  2. Or, rub the butter and flour together until it forms breadcrumbs. Add just enough of 1 egg to bring it together.
  3. Place pastry into the freezer for 10 to 15 minutes.
  4. Preheat the oven to 180 C / Gas 4. Roll out the pastry, and line the base and edges of a 19cm round tin. Line the shortcrust with baking parchment, and fill with dry beans or marbles.
  5. Bake in the preheated oven for 10 minutes. Remove, remove the dry beans; set aside.
  6. For the filling, fry the bacon until crispy. Mix the rest of the eggs, add the double cream and onion and stir in the cheese. Cut up the bacon, then add to mix. Pour mix on top of pastry.
  7. Bake until a sharp knife inserted near the centre comes out clean, 30 to 40 minutes.
  8. (Optional) Stick some sort of spice or salad leaves on top of the quiche. Serve!


Use shop-bought pastry to save time.

Recently viewed

Reviews & ratingsAverage global rating:(10)

Reviews in English (9)

Great easy recipe to follow. I made a few alterations; i used one more egg as i didn't have enough cream. I used chopped sliced ham because i had run out of bacon and I also added spinach to the mixture. I used about 1/3rd stilton cheese to 2/3rds cheddar. I think the spinach addition was fine. I wouldn't use the stilton again and I would use bacon preferably as the ham was weaker in flavour. I also think the onion needs sauteed before adding as it would add a nicer flavour. Otherwise a great recipe, just my fault for modifying it so much haha! Oh also, I used shop bought pastry (just to be quicker). I will make again and modify my review accordingly.-12 Mar 2017

Made this for the 1st time & it came out lovely. Not exactly how it looks in the picture but probably just as yumny-14 Feb 2017

Good flavour, but there was far too much filling for the size of dish. I will use a larger tin next time.-20 Aug 2016

Quiche lorraine


Makes: one 10-inch (25cm) quiche
Serves: 4 to 6

Quiche Lorraine is the most classic of French quiches, and it is ubiquitous in Parisian bakeries and charcuteries. The flaky crust holds a silken custard, rich with the flavour of good eggs and nutmeg, and the savoury, chewy jolts of diced ham and bacon bits – or, really, lardons, short thin strips of pork belly that are a basic punctuation of cooking in the northern half of France. In Paris, you purchase them by weight at the butcher shop and they’ll chop them in front of you as they chat about the neighbour’s cat that ran away. If your local butcher won’t make them, get thick-cut bacon and slice it crosswise into short matchsticks. Quiche Lorraine makes your house smell divine, or at least like my mother’s kitchen, which is the same thing to me. Invite friends over for lunch on a Sunday and offer this, with a great big bowl of sharply dressed greens, and they may ask to move in with you.


  • Tart pastry
  • 5 slices (5 oz/150g) thick-cut bacon, plain or smoked, cut crosswise into short strips
  • 4 large eggs
  • ¾ cup (180ml) crème fraîche or full-fat sour cream
  • 1½ cups (360ml) whole milk
  • ¹⁄8 teaspoon freshly ground black pepper
  • ¹⁄8 teaspoon freshly ground nutmeg
  • 2 oz (55g) thick-cut ham, diced
  • Mixed greens, lightly dressed with vinaigrette for serving


1 Make the tart pastry and use it to line a 10-inch (25cm) pie or quiche pan.

2 Preheat the oven to 400°F (200°C).

3 Top the dough in the pan with a sheet of parchment paper, add pie weights (or dried beans), and bake for 15 minutes.

4 Meanwhile, in a small dry skillet, fry the bacon strips until just browned, about 10 minutes. Drain. (Keep the rendered fat for another use.)

5 In a medium bowl, beat the eggs lightly with a fork. Gently stir in the crème fraîche, milk, pepper, and nutmeg avoid beating too much air into the mixture, or the filling will puff up and then crack once baked.

6 Remove the tart shell from the oven and reduce the oven temperature to 300°F (150°C). Lift the parchment paper carefully and remove the pie weights.

7 Scatter the bacon and ham evenly over the tart shell, then slowly pour in the egg mixture without disturbing the bacon and ham. Bake until the filling is golden brown but still a little jiggly in the centre, 50 to 60 minutes.

8 Let set for at least 15 minutes before serving. Enjoy warm, or at room temperature, with a salad.

First printed in our sister publication France Today

Want more mouth-watering recipes? Order this wonderful book by clicking the link below!

Easy Quiche Lorraine

Savory and delicious, this Quiche delivers bits of salty bacon and creamy Gruyere cheese.

  • Author:Carole from Toot Sweet 4 Two
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 6 1 x
  • Category: Brunch
  • Cuisine: French


  • 1 – 9 -inch frozen pre-made pie crust
  • 4 slices bacon, cooked and crumbled
  • 1 cup Gruyere cheese, grated
  • 3 eggs
  • 1 1/4 cups evaporated milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1 tablespoon chives, snipped into little bits (reserve 2 strands to make the “X” on top of the quiche)


  1. Preheat oven to 375 degrees F.
  2. Place frozen pie crust on a baking pan (to avoid drips in your oven).
  3. Add cooked bacon to the bottom, then cover with grated Gruyere cheese.
  4. In a separate bowl, whisk together the eggs, milk, cream, salt, pepper and nutmeg.
  5. Pour over cheese in pie crust.
  6. Sprinkle with chives.
  7. Bake in preheated oven a total of 30 minutes.
  8. Check at the 20 minute mark and if pie crust starts to brown more than you want it to brown, cover with a pie shield (see NOTE).
  9. When checking your pie crust at the 20 minute mark, add your chive “X” to the top of the quiche.
  10. Return to oven to finish baking.
  11. When golden brown and toothpick inserted in middle comes out clean, remove from oven.
  12. Allow to stand 10 minutes before slicing and serving.


Don’t have a pie shield? Make a ring with aluminum foil! Tear a length of aluminum foil, fold it to the width of the edge of your pie. Then, twist the two ends together to make a ring. If your aluminum foil isn’t long enough to cover a 9-inch pie, twist together several lengths of foil until you’ve made it the desired length.

Did you make this recipe?

Tag @tootsweet4two on Instagram and hashtag it #tootsweet4two

Clean Your Messy House Like a Total Boss

Ever wondered what's the best and fastest way to clean a messy house?

These simple, yet actionable tips will refine your routine leaving more time for you!

Sign up today and download your FREE checklist - How to Clean a Messy House Fast Like a Total Boss.

Success! Now check your email to confirm your subscription. Be sure to click the confirmation link to receive your freebie!

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


I’m Carole, wife to Charlie (25+ years), mom to a boy named Coco, writer, storyteller, home chef, and recipe developer, budding photographer, occasional crafter who loves family and friends, parties and tablescapes, and all things blog. Join me as I COOK , CREATE , INSPIRE .

Recette Des Quiche Loraine - délicieux

Quiche Loraine. For this classic recipe, crumbled bacon, Swiss cheese and a bit of diced onion are scattered in the bottom of a pastry shell and practically drowned in a luscious mixture of cream, eggs, sugar and cayenne pepper. The baked quiche is cooled slightly before being cut into beautiful wedges and served. Quiche Lorraine is a brunch classic with all of our favorite food group ingredients: Buttery crust, eggs, and bacon.

Here, in our favorite version, the egg filling gets studded with flecks of green. Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a. This classic quiche lorraine is ideal for a brunch.

La cuisine est une sorte d'art et il existe différentes sortes de cuisine que vous pouvez découvrir. Vous pouvez devenir un chef gastronomique ou simplement essayer de maîtriser l'art de cuisiner de bons plats dans votre maison. Plusieurs tâches au bureau font appel à des cuisiniers, des préparateurs et des superviseurs qui supervisent également les chefs. Nous espérons que cette Quiche Loraine recette pourra vous aider à devenir un meilleur cuisinier. Vous pouvez avoir quiche loraine en utilisant 9 Ingrédients et 8 pas. Voici comment vous atteindre il.

Ingrédients de quiche loraine :

  1. Utilisation 200 g pate brisé.
  2. Vous devez vous préparer 200 g cube de jambon.
  3. Fournir 30 g beurre.
  4. Fournir 3 oeuf.
  5. Préparer 200 ml creme fraîche a 30% de mg.
  6. Vous avez besoin 200 ml lait entier.
  7. Vous devez vous préparer 1 pincé de noix de muscade.
  8. Fournir 4 pincé de sel.
  9. Vous devez vous préparer 3 pincé de poivre.

Quiche Loraine instructions :

  1. Préchauffer le four a 180°c.
  2. Etaler la pate dans un moule a tarte.
  3. Lapiquer avec une fourchette. Et parsemer de copeaux de beurre.
  4. Battre les oeufs, la creme fraîche et le lait.
  5. Ajouter les cube de jambon.
  6. Assaisonner de sel, de poivre et de noix de muscade.
  7. Versez sur la pate.
  8. Cuire pendant 45 minutes.

Prenez ces concepts de recettes Quiche Loraine et utilisez-les ainsi que peut-être même expérimentez pendant que vous y êtes. Le coin cuisine est un excellent endroit pour tenter de nouveaux points avec l'aide appropriée.

Si vous trouvez cette Quiche Loraine recette utile, partagez-la avec vos amis proches ou votre famille, merci et bonne chance.

Quiche Lorraine

Whenever I want to celebrate an occasion such as Mother’s Day, or turn a brunch or luncheon into a special event, I immediately think of quiche! There is much to love about this luscious, custardy dish.

Quiche is versatile. You can make it to order, satisfying both meat lovers and vegetarians based on the fillings you choose. You can serve a hearty quiche by itself, or a lighter quiche with fruit and salad. You can stretch your budget by incorporating your leftovers in this dish!

My husband loves meat, so we created this twist on Quiche Lorraine to satisfy his heartier appetite. We added a few extra ingredients – ham and red pepper – to add flavor and make it more substantial than an ordinary quiche!

If you would prefer to make a vegetable quiche, simply remove the meat and add whatever seasonal veggies you desire. However, adding vegetables increases the water content in your quiche, so you will need to adjust the baking time. Also, be sure to add an additional ½ teaspoon of salt to the recipe if you remove the bacon and ham.


1 Disk of Flaky Pastry Dough, Refrigerator Cool
4 Tablespoons Chopped Bacon
1/2 Cup Diced Ham
1 ½ Cup Swiss or Gruyere Cheese – Shredded
½ Cup Finely Chopped Red Pepper
5 Eggs
2 Cups Heavy Cream
1/3 Teaspoon Nutmeg
½ Teaspoon Salt


Note: Before you begin this recipe, create your Flaky Pastry Dough.

1. Preheat the oven to 425 degrees.

2. Place the pastry dough on a highly floured surface and roll it out into a 12” disk.

3. Place the dough into a buttered 9” pie pan, patting it into all of the edges. Fold the dough into a double thickness along the top edge and form neatly.

4. Cover the dough with foil, including the edges and then cover with pie balls.

5. Place in the freezer for 5 minutes.

7. Remove the foil and pie weights and set aside on a cooling rack.

8. Reduce the temperature in the oven to 375 degrees.

9. In a mixing bowl with the whisk attachment, whip the eggs until smooth.

10. Add the cream, nutmeg and salt and mix until thoroughly combined.

11. Add half of the cheese, bacon, ham and red peppers, mixing to just combine.

12. Sprinkle the remaining half of the cheese on the bottom of the now cooled pie crust.

13. Ladle in the egg and cream mixture until the pie shell is full.

14. Bake for approximately 55 minutes until the center of the quiche is set.

Quiche Lorraine

Yields 1 8-inch Quiche, 4 to 6 servings
Recipe by Julia Child, Louisette Bertholle and Simone Beck’s Mastering the Art of French Cooking

3 to 4 ounces of bacon
1 quart (4 cups) of water
One 8-inch partially cooked pastry shell
3 eggs
1 ½ cups whipping cream
½ teaspoon of salt
Pinch of nutmeg
Pinch of pepper
1 to 2 tablespoons of butter cut into pea-sized dots

Partially cooked pastry shell:

  1. You can use half of our recipe for Pate Brisée, and bake it on a Quiche or pie mold. Make sure you fill it with pie weights or dried beans so it won’t puff up when baking. As this is a partially baked pastry shell, you can bake it from 7 to 10 minutes in a 375ºF degree oven, or until the shell is very lightly browned.

Quiche Preparation:

  1. Preheat the oven at 375ºF degrees.
  2. Cut bacon into pieces about an inch long and ¼ inch wide. Simmer for 5 minutes in the water. Rinse them in cold water. Dry on paper towels. Brown lightly in a skillet. Press bacon into bottom of pastry shell.
  3. Beat the eggs, cream and seasoning in a mixing bowl until blended. Check seasonings. Pour into pasty shell and distribute the butter pieces on top.
  4. Set in upper third of preheated oven and bake for 25 to 30 minutes, or until the Quiche has puffed and browned. Slide Quiche onto a hot platter and serve.
Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Twitter, Instagram, Pinterest or Tumblr.

© 2013 – 2020, The Foodies' Kitchen. All rights reserved | Todos los derechos reservados

Este contenido también está disponible en Español

About Kitty Florido

Kitty is a designer and photographer, but mostly a cooking fan, learning at an early age from her grandmothers and cook books. She loves to bake desserts and fusion cuisine from local Guatemalan ingredients and international recipes.

Helpful Tips for Making Classic Quiche Lorraine

  • Plan ahead: Quiche Lorraine comes together in several steps, so this is not a last-minute recipe. It is, however, the perfect make-ahead dish: blind baking the crust, baking the quiche, and refrigerating it overnight creates a textbook rich, custardy result.
  • Choose the right pan: This deep-dish quiche requires the use of a 9-inch (23 cm) springform pan, which should be 3-in (7.5 cm) deep. If you don&rsquot have such a pan, you can also divide the recipe (including the pastry) between two regular 9-in (23 cm) pie plates. See notes for additional tips and instructions for doing this.
  • Double that shortcrust recipe: To comfortably fit the deep-dish springform pan, you need to make a double batch of shortcrust pastry. I recommend making the two batches separately, one after the other, then gathering and rolling them together. This is easier and quicker than overcrowding the bowl of the food processor and compromising the final texture of the pastry. See the recipe below for additional instructions.
  • Invest in pie weights&mdashor just dry peas: The shortcrust pastry must be baked before you add the filling. This process is called blind baking and allows the crust to crisp up before you add the wet filling. Since the recipe uses a straight-edged pan, you will need to line the frozen pie crust with parchment paper and then fill the pan with pie weights to the brim. If you don&rsquot, the crust will crumple down upon baking, making for a very sad-looking Quiche Lorraine. Pie weights can be expensive: if you don&rsquot have them on hand, you can simply buy a 2-lb. (900 g) bag of dry whole yellow peas or chickpeas and use those instead. Note that you won&rsquot be able to cook those peas after they&rsquove been used as pie weights, but you can let them cool, store them in a zip-top bag, and reuse them over and over again. (I&rsquove been using the same bag of dry peas for years!)

  • No pie weights or peas?Overhang! If you don&rsquot have pie weights or dry peas to keep the pastry in place, you can let the pastry hang over the sides of the pan and blind-bake it as-is. The pastry will hold up nicely, so you then fill the quiche and keep baking. For a neat presentation, you can cut out that extra pastry with a sharp knife before you unmold and serve the quiche.
  • Make that cream mixture extra-frothy: The secret to keeping the filling ingredients from sinking to the bottom of this deep-dish Quiche Lorraine is to beat the liquid ingredients until the mixture gets extra-frothy using a hand mixer or a stand blender. As you layer the caramelized onions, the bacon, and the cheese with the frothy custard, the air bubbles will &ldquohold&rdquo the solids and keep them distributed throughout the quiche during baking.

Classic Quiche Lorraine is an extraordinary dish. It can be made a day or more ahead, and it&rsquos just as delicious hot or cold. It can also be served any time of day, from breakfast to a late-night snack!

The Original Quiche Recipe

The original quiche recipe comes from the Lorraine region of France near Germany. Its earliest appearance dates back to 1373, but it was without the addition of bacon, which is now considered a must. The word quiche is probably from the Alsacian word kuche, and the German word kuchen, which means cake. Since the department of Lorraine borders the French department of Alsace (and two other departments), as well as the countries Germany, Belgium, and Luxembourg, it is unsurprising that their cultures and languages would seep in.

Quiche first appeared in an official sense on the menu of Duc Charles III of Lorraine at the end of the 16th century. Although it is customary to put many variants in quiche – cheese (most commonly), tuna, vegetables, etc … a true quiche Lorraine will have a pâte brisé – which is like a regular pie crust – and not a flakier pastry crust, which you sometimes see. And it will be filled with eggs, sour cream (crème fraîche), bacon, pepper, and nutmeg. That’s it. The salt from the bacon is supposed to be enough to flavour the whole quiche, so not even the addition of salt is customary.

First, put the butter, flour and salt in the Cuisinart. Add an egg if you are using a gluten-free flour mix. Otherwise, you might need 1 or 2 Tablespoons of water. Roll the dough out, using plenty of flour to keep it from sticking. Transfer it to the pan.

Lightly fry some bacon, and drain the excess fat.

Layer the bacon over the crust.

Whisk the eggs, sour cream, nutmeg and pepper together

and pour it over the bacon.

Bake it for 20 minutes, turn the quiche to brown evenly, and add time if it needs more.


  • Author: Millie Brinkley
  • Prep Time: 40 minutes
  • Cook Time: 95 minutes
  • Total Time: 2 hours, 15 minutes
  • Yield: Serves 8 1 x


This classic quiche lorraine is a decadent brunch dish, full of smokey bacon, salty Gruyere, heavy cream, and eggs.


  • 1 cup salted butter, frozen
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ¼ – ½ heavy cream, ice-cold
  • ½ pound slab bacon, cut into ½ -inch pieces
  • 1 large shallot, minced
  • 5 extra-large eggs, room temperature
  • 1 ¼ cups heavy cream
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Pinch nutmeg
  • 1 ½ cups Gruyere cheese, finely shredded
  • ¼ cup grated Parmesan cheese


In the bowl of a food processor , combine the flour, salt, and sugar.

Grate the frozen butter into the food processor.

Process until the mixture resembles coarse meal – about 8 -10 seconds.

Keep the machine running while you slowly stream ¼ cup of the cream through the feed tube.

Pulse the mixture until a dough forms and is no longer wet or sticky. If the dough is crumbly, add more cream, 1 tablespoon at a time.

Divide the dough into two equal balls. Flatten each ball into a flat disc and wrap it in plastic wrap. Place in the refrigerator and chill for at least 1 hour. You will only need 1 disk for the quiche. The other crust can be frozen for another recipe.

Lightly flour a flat surface. Roll out 1 disk of dough to about ¼-thick thick.

Carefully fold the pastry in half and move it into a 9-inch glass pie plate .

Press the dough into the pie plate. Trim the excess to leave about a 1-inch overhang.

Fold the edges under and crimp to make a decorative edge.

Place the pie plate and crust in the freezer for 30 minutes.

Preheat the oven to 325 degrees.

Remove the crust from the freezer.

Line the bottom of the crust with a circle of parchment paper and fill with pie weights or dried beans.

Bake the crust until very lightly golden and set – about 25 minutes.

Remove the pie weights and parchment and bake until the bottom of the crust is golden, about another 10 minutes.

Remove from oven and allow to cool on a wire rack while you make the quiche.

Reduce the oven temperature to 325 degrees.

Place the pre-baked crust onto a baking sheet and set it aside.

In a nonstick skillet over medium heat, cook the bacon until crisp – about 10 minutes. Stir often to separate the slices into individual pieces.

Remove the bacon with a slotted spoon and drain on paper towels.

Pour off all but 1 tablespoon of the bacon fat.

Add the shallots and cook until translucent – about 3 minutes. Don’t allow them to brown.

Remove the pan from the heat and set it aside.

In a large bowl beat the eggs until they are uniformly yellow, without visible streaks of the egg whites.

Pour in the cream, salt, pepper, and nutmeg. Whisk to combine.

Spoon the shallots into the pie crust and spread out evenly.

Add half of the bacon and then sprinkle all of the Gruyere cheese over the bacon.

Layer the remaining bacon over the cheese.

Pour the egg mixture over top, allowing it to seep into the bottom layers.

Sprinkle the Parmesan cheese evenly over the top.

Bake the quiche, still on the baking sheet, for 45 – 50 minutes until the custard is set and lightly golden on the top.

Keywords: classic quiche lorraine, brunch, egg recipes, French food, French recipes, bacon, Gruyere cheese, light lunch

How To Make Gluten Free Quiche Lorraine

*Free printable recipe card is available at the end of the post.

Thaw pie shell for 15 minutes. Prick thawed shell on the bottom and sides with a fork. Pre-bake shell for 12-15 minutes. Then let it cool.

Increase oven temperature to 375℉.

Meanwhile cook bacon, drain on paper towels, and chop into small pieces.

Sprinkle chopped bacon, shredded cheese and minced onion into pie crust.

Whisk together eggs, cream, salt, pepper and nutmeg in a bowl.

Then pour mixture over bacon, cheese and onion in pie crust and gently stir.

Bake at 375℉ for 30-35 minutes until egg custard is set and golden. You’ll know your quiche is done when a knife inserted 1 inch from the edge, comes out clean. Let stand for about 30 minutes before serving.

Yum! Could hardly wait to take the first bite of this beautiful quiche.

I hope you enjoy gluten free quiche Lorraine. And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP!

Watch the video: Κις Λορέν Quiche Lorraine (December 2021).