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.
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? 😉
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!
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.
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!
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
Spanish Tortilla (egg and potato omelette)
CRUSTLESS Quiche – custardy, golden and fabulous (plus super speedy & low carb)
TRY THESE ON THE SIDE
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
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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Quiche Lorraine
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:
Nutrition Information:
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!
Hi Nagi,
What are the white things you put on the pastry when cooking it? Pardon my ignorance. Thanks
pie weights to stop the pastry from rising or shrinking while blind baking. If you click on the link in the recipe for homemade quiche crust, Nagi mentions the pie weights
Delish! A staple in our household
The crust is so easy but a million times better than store bought! A family favourite!
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.
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.
I am an admittedly mediocre cook (and that’s being generous) but I made this recipe tonight (I did use a premade pie shell) and it came out so delicious, it was the best quiche EVER. And I made it! Thank you!!!!!!!!
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!
Every time I make your version of Quiche Lorraine every asks me for the recipe. 💖
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
Just wondering if it would be any better / different uses crème fraiche instead of thickened cream
It needs the fat that in cream to bind it. That’s why it separates if you try low fat substitutes.😝
I wouldn’t. I substituted the cream for greek yoghurt and a little bit of milk (to match the consistency) today and the filling separated upon baking. I’ll still eat it but it definitely can’t be served to the guests I had intended it for 🤣
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. 🙂
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.
Delicious! I also added about 1/2-3/4 cup of diced leftover ham. This is the best quiche recipe I’ve found yet.
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.
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.
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.
This recipe is amazing. I add another half of the ingredients and make it in a deep dish pan. Thanks Nagi!!!!!
Hi! The pastry is so easy to make!
Do I need to cool the pastry and mixture down before baking it?
Thanks!
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.
My quiche looked ready after 15 mins is that right