Photo of quiche lorraine on a rustic metal serving tray
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4.97 from 26 votes

Quiche Lorraine

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. 
Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Quiche, Tart
Cuisine: French, Western
Servings: 8
Calories: 427kcal
Author: Nagi | RecipeTin Eats

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. 

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

Serving: 116g | Calories: 427kcal