Quiche Lorraine
Quiche Lorraine comes from the Lorraine region of north-eastern France, where the original was a tart of eggs, cream and smoked bacon. This version adds Gruyère, as most modern recipes do, along with slowly softened onion. The pastry is baked on its own before the filling goes in, so the base stays crisp under the custard, and the quiche then bakes at a moderate 165°C (325°F) so the custard sets smooth instead of rubbery. Serve it warm or at room temperature for breakfast, brunch or lunch.
Published
- Prep Time
- 30 mins
- Cook Time
- 1 hr 20 mins
- Chill and rest
- 1 hr 50 mins
- Total Time
- 3 hrs 40 mins
- Servings
- 1 quiche, 8 slices
How do you make Quiche Lorraine?
Line a deep 23 cm (9 inch) tart pan with butter pastry, chill it, then blind bake at 200°C (400°F) for about 30 minutes. Add 200 g bacon cooked crisp, a softened onion and 120 g grated Gruyère, then pour over 5 eggs whisked with 250 ml cream and 250 ml milk. Bake at 165°C (325°F) for 45-55 minutes, until just set and 74°C (165°F) in the centre.
- Total time
- 3 hrs 40 mins
- Calories
- 515 per serving
- Protein
- 17 g
- Yield
- 1 quiche, 8 slices
- Difficulty
- Medium
- Method
- Baking
Ingredients
Pastry
Filling
Equipment
23 cm (9 inch) tart pan with a removable base, about 4 cm (1 1/2 inch) deep, or a deep pie dish · Rolling pin · Parchment paper and baking beans, dried beans or rice · Baking sheet · Frying pan · Large jug and whisk · Instant-read thermometer · Food processor (optional)
Quick Directions
Make the pastry
Mix the flour and salt in a large bowl.
Line the pan
Roll the pastry out on a floured counter into a 33 cm (13 inch) circle about 3 mm (1/8 inch) thick.
Blind bake the crust
Heat the oven to 200°C (400°F) with a baking sheet on the middle rack.
Cook the bacon and onion
While the crust bakes, cook the bacon in a frying pan over medium heat for 8-10 minutes, until browned and crisp at the edges.
Mix the custard
Whisk the 5 eggs in a large jug until smooth, then whisk in the cream, milk, salt, pepper and nutmeg.
Fill and bake
Leave the crust on the baking sheet.
Rest and serve
Let the quiche rest for at least 20 minutes so the custard firms up.
Step-by-Step Instructions
Every step for making quiche lorraine, written out in full.
Make the pastry
Mix the flour and salt in a large bowl. Rub in the cold butter with your fingertips, or pulse it in a food processor, until the mixture looks like coarse crumbs with a few pea-size pieces left. Stir the egg yolk into 3 tbsp ice water, add it and mix until the dough holds together when you squeeze it, adding the last 1 tbsp water only if it is still dry. Press it into a flat disc, wrap and refrigerate for 1 hour.
Line the pan
Roll the pastry out on a floured counter into a 33 cm (13 inch) circle about 3 mm (1/8 inch) thick. Ease it into the tart pan and press it into the corners without stretching it, leaving a little overhang. Prick the base all over with a fork and freeze the lined pan for 30 minutes.
Blind bake the crust
Heat the oven to 200°C (400°F) with a baking sheet on the middle rack. Line the frozen pastry with parchment, fill it to the top with baking beans, dried beans or rice, and bake it on the hot sheet for 20 minutes. Lift out the paper and weights and bake for 8-10 minutes more, until the base looks dry and light golden. Brush the inside with the lightly beaten egg white straight away and return it to the oven for 1 minute to set. Trim off the overhang with a sharp knife, then turn the oven down to 165°C (325°F).
Cook the bacon and onion
While the crust bakes, cook the bacon in a frying pan over medium heat for 8-10 minutes, until browned and crisp at the edges. Lift it out onto paper towel with a slotted spoon. Pour off all but 1 tbsp of the fat, add the onion and cook over medium-low heat for 8-10 minutes, until soft and pale golden. Let it cool for a few minutes.
Mix the custard
Whisk the 5 eggs in a large jug until smooth, then whisk in the cream, milk, salt, pepper and nutmeg.
Fill and bake
Leave the crust on the baking sheet. Scatter the bacon, onion and Gruyère over the base, then pour in the custard slowly, stopping about 5 mm (1/4 inch) below the rim. Bake at 165°C (325°F) for 45-55 minutes, until the edges are puffed and set, the top is golden and the centre wobbles only slightly when you nudge the pan. An instant-read thermometer in the centre should read 74°C (165°F).
Rest and serve
Let the quiche rest for at least 20 minutes so the custard firms up. Lift it out of the tart pan, cut it into 8 slices and serve warm or at room temperature.
Recipe Tips
- Bake on a preheated baking sheet. It catches any drips and sends heat straight into the base, which helps the bottom crust stay crisp.
- If the pan is very full, set the crust on the baking sheet in the oven, pull the rack out a little and pour in the last of the custard there, so you do not have to carry a brimming tart.
- Take the quiche out while the centre still wobbles slightly. It keeps cooking as it rests, and an overbaked custard turns spongy and can weep liquid.
- A deep glass or ceramic pie dish works instead of a tart pan. Add about 5 minutes to the blind bake, since these dishes heat more slowly, and serve the quiche from the dish.
- Short on time? Use a store-bought deep-dish pie crust of about 23 cm (9 inch) and blind bake it the same way.
Variations
- Older style without cheese: leave out the Gruyère for a quiche of just bacon, eggs and cream.
- Ham and Gruyère: replace the bacon with 150 g (1 cup) diced cooked ham and skip the browning step. Soften the onion in 1 tbsp butter instead.
- Spinach and bacon: add 100 g (3 cups) baby spinach, wilted in the pan after the onion and squeezed dry, to the filling.
Nutrition (per serving)
| Calories | 515 |
|---|---|
| Protein | 17 g |
| Carbs | 24 g |
| Fat | 39 g |
| Saturated fat | 21 g |
| Fibre | 1 g |
| Sugar | 3 g |
| Sodium | 520 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers, covered, within 2 hours of baking for up to 4 days.
- Freezer
- Freeze the cooled quiche whole or in slices, wrapped well in plastic wrap and foil, for up to 2 months. Thaw overnight in the fridge.
- Reheat
- Reheat slices on a baking sheet in a 160°C (325°F) oven for 15-20 minutes, or a whole quiche loosely covered with foil for 35-45 minutes, until hot to 74°C (165°F) in the centre. A microwave works but softens the crust.
Quiche Lorraine FAQs
What makes a quiche a quiche Lorraine?
Quiche Lorraine is defined by smoked bacon baked in an egg and cream custard. The older versions from Lorraine in France have no cheese, but most modern recipes add Gruyère or another Swiss-style cheese, as this one does. Other quiches swap the bacon for vegetables, ham, salmon or different cheeses.
Do you have to blind bake the crust for quiche?
Yes, if you want a crisp base. A raw crust under a liquid custard stays pale and soggy. Baking it first with weights, then briefly without, and brushing it with egg white keeps the bottom crisp.
How do you know when quiche is done?
The edges are puffed and set, the top is golden, and the centre still wobbles slightly when you nudge the pan. An instant-read thermometer in the centre should read 74°C (165°F). The custard firms up further as the quiche rests for 20 minutes.
Why is my quiche watery?
A quiche usually weeps liquid when it was overbaked or baked too hot, which squeezes water out of the eggs, or when a wet filling went in. Bake at 165°C (325°F), take it out while the centre still wobbles slightly, and cook onions and other vegetables until their moisture has evaporated.
Can I make quiche Lorraine ahead?
Yes. Bake it up to a day ahead, cool it, cover and refrigerate. Serve it cold or at room temperature, or reheat it loosely covered in a 160°C (325°F) oven for 35-45 minutes, until hot to 74°C (165°F) in the centre. The pastry can also be made and kept wrapped in the fridge for up to 2 days.
Can I freeze quiche Lorraine?
Yes. Freeze the baked, cooled quiche whole or in slices, wrapped well, for up to 2 months. Thaw it overnight in the fridge and reheat it until hot to 74°C (165°F) in the centre.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
