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Home Quiches, Tart and Pie Recipes

Quiche Lorraine

By:Nagi
Published:13 Apr '18Updated:7 Sep '20
178 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 mins
Cook: 1 hr 15 mins
Total: 1 hr 45 mins
Quiche, Tart
French, Western
4.98 from 89 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 @RecipeTinEats.

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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178 Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. Donna says

    July 2, 2022 at 1:48 pm

    My quiche looked ready after 15 mins is that right

    Reply
  7. 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
  8. 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
  9. Christine says

    April 26, 2022 at 3:10 am

    Hi Nagi, Could you please advise if your 9 inch Quiche Pan is 2 inches deep?

    Reply
    • Nagi says

      April 26, 2022 at 5:55 pm

      It’s about 2 inches deep Christine! N x

      Reply
  10. Julie B says

    March 13, 2022 at 11:04 am

    5 stars
    Have always been scared of pastry but this was so easy and the quiche was delicious. Added some maple roasted pumpkin just because I was making it for an elderly lady who wasn’t eating much. Tried to add a photo but couldn’t. It looked great. Very proud of myself. Thanks for another fantastic recipe! Always come here first for them.

    Reply
  11. Nikki says

    March 12, 2022 at 8:43 am

    Hi Nagi, I am wondering if I could use Philadelphia cooking cream instead of heavy cream?

    Reply
    • Nagi says

      March 12, 2022 at 12:42 pm

      I haven’t seen that product in Australia Nikki – let me know if it works! N x

      Reply
  12. Vivienne Simmons says

    February 22, 2022 at 2:17 am

    Hi Nagi, I’ve made your salmon quiche – it’s to die for!
    I’d now like to make your quiche lorrain but I’d like to increase all the filling ingredients by 25% (i.e. make it a 5 egg quiche. If I do this, should I cook it at the 4 egg temperature or should I use the temperature stated for the 5 egg salmon quiche.
    Thanks, Nagi. I love your recipes.

    Reply
    • Nagi says

      February 23, 2022 at 10:08 am

      Use the same temp for cooking but it might take a bit longer if it’s deeper! N x

      Reply
  13. Amanda Colwell says

    February 6, 2022 at 5:27 pm

    Hi… I think this sounds great and would like to make it. Do you think I could make 1.5 times the filling and pastry to make a deeper quiche? My chooks are giving me 6 eggs a day and I’d like to try one of those really deep wobbly quiches you see in patisseries!!

    Reply
    • Nagi says

      February 7, 2022 at 6:07 pm

      Hi Amanda – you might want to reduce the baking temp by ten degrees and bake it for longer if you do that. I haven’t tested the timing on it so you would have to play around with it to see how long it takes but I am sure it would be amazing – especially with those eggs! N x

      Reply
      • Amanda says

        February 12, 2022 at 8:24 pm

        Brilliant recommendations… worked perfectly and now they all have a link to this recipe too! Can’t wait for your recipe book!

        Reply
  14. Meg says

    January 9, 2022 at 12:49 pm

    Happy New Year Nagi!
    I just want to wish you well and let you know that your page is the first I go to when looking for a particular recipe.
    They are so simple, have simple no fuss ingredients and explained in a way that inspires confidence in me and my ham fisted cookery efforts. Thank you for your page and sharing the love with Dozer. xx

    Reply
  15. Su says

    January 8, 2022 at 6:14 pm

    I made this last night and it was divine. It was my first ever attempt at making quiche and I think I might be hooked! Thank you, Nagi!

    I wanted to use lactose free cream and I could only find a single cream version so I was a bit worried that the filling might not set. But I added an extra egg and it worked beautifully.

    Reply
  16. Kylie Grant says

    November 30, 2021 at 4:03 pm

    5 stars
    So easy and delicious

    Reply
  17. Livs says

    October 20, 2021 at 2:03 pm

    Would this recipe work using filo pastry?

    Reply
  18. Kerry says

    October 10, 2021 at 7:02 pm

    In (still) locked down Canberra so minimising visits to supermarket. Can you substitute full cream milk (which we have in frig) for heavy cream? If so, amount? We have free range eggs from markets that I would like to use. All my Nagi recipes so far have been big hits! Thank you.

    Reply
    • Nagi says

      October 11, 2021 at 2:35 pm

      Hi Kerry…I am not sure that full cream milk has enough fat…even low fat cream didn’t work in testing (see Note 1) so I can’t recommend it sorry. N x

      Reply
      • Kerry says

        October 11, 2021 at 2:40 pm

        Thanks Nagi for the quick advice. I’ve since found your crustless quiche which has a milk alternative so I will try that this time, and buy cream for my next quiche.

        Reply
        • Nagi says

          October 11, 2021 at 6:39 pm

          Great idea! N x

          Reply
  19. Kath says

    October 3, 2021 at 3:45 pm

    5 stars
    My first time making my own pastry and first time making a quiche! It was easy and delicious! My family loved it – and I reckon its better than the one our local cafe offers. Thanks Nagi!

    Reply
  20. Donna says

    September 30, 2021 at 2:43 pm

    5 stars
    Perfect recipe, including the homemade pastry which was a doddle to make. Served with simple rocket and olive oil/balsamic vinegar salad. Will become a picnic favourite.

    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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