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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!
Hello Nagi,
Sometimes this simplest things in life are the best…… and this quiche is one of them.
I must admit that I too add in some onions and cheese. I too find it adds to the flavour even if it is not true to its origins. I do however do a couple of things slightly differently:
When the bacon is cooked I leave it where it is, and just add the cream into the same pan. When the cream just starts to bubble around the edges I take it off the heat. I grate the cheese into the pan and stir to melt and mix.
This way there is less to wash up afterwards and the cheese mixes better into the cream mixture.
To avoid pastry shrinkage, the terror of all bakers, I don’t actually trim off the excess before baking. Depending upon the quiche I either trim off the excess once baked and before filling or indeed at the very end once the filling has baked and cooled.
Either way, a sharp serrated knife and very gentle pressure ensures a nicely trimmed shrink-proof pastry.
Thanks as always for sharing.
Hi Lincoln – that’s such a great idea! I will have to try it 🙂 I hate shrinkage too. I find that shrinkage is reduced by using heavier baking weights – I use TWO packets of beads in all my pastry cases! I scatter my bacon and cheese into the tart just to keep the egg mixture “clean”, but I can definitely see the benefit of your way! However, I love that we are both on the same page on onions and cheese… 😜 Thanks so much for your great message Lincoln! Your helpful tips are always a reader fave 🙂 N xx
The trick is not to overheat the cream in the pan, just until there are small bubbles around the edge of the pan then take off the heat. It will be hot enough to melt the cheese. The eggs go in last, at which point the mixture should be cool enough not to cake the eggs before it gets into the oven!
Hmm, I will give it a go again! Curious to see if the cheese melting makes a noticeable difference. N x
I’m always annoyed at the shrinking crust. Thanks for the tip!
Works for me, I hope it works for you.
Nagi, I spent my day yesterday making your quiche and chocoalate cake as a morning tea treat for my long suffering work mates who are facing a month of morning shifts being short staffed.
The quiche came out beautifully and you’re spot on, the pastry looks fabulously flakey and tender.
As for the cake, what can I say!! It looked amazing. I piped the centre with vanilla spiked, thickly whipped , cream, covered it with a shiny chocolate glaze and decorated it with some mauve, edible flowers from my garden.
So thank you for the inspiration and fabulous recipes that are enhancing my reputation as a provider of exxceptional morning teas!!!
Oh WOW Karen! I absolutely loved reading this. You are amazing to go to all that effort for your work mates! Where were YOU when I was still in corporate! 😂 You’re wonderful N xx
Nagi,
You are one precious lady. Aside from being a great chef/cook; you are a joy to listen to.
Love hearing your stories, & helpful hints. You truly live what you do; & your interactions with all of us, tell us this is true.
Good luck on your adventure… You will do great!! Ginny Gass ( Honolulu)😌
That is so sweet Ginny! Thank you!! N xx
Nagi, yours is SO like the one I’ve been making for years it’s like meeting an old friend. The only thing I do differently is in the crust. I make my crust with half butter, half lard. And I sometimes use a slight increase in the overall ratio of fat to flour.
Lard makes the pastry ultra tender, I find. This piece of wisdom came from my late Auntie May, who used to use the pastry scraps to make Eccles cakes for the kids. Roll into a circle, put currants, sugar, and a dab of butter in the middle; Fold in the edges and roll with rolling pin until about 7mm thick. Bake and let it cool a little before issuing it (or them!) to the anklebiters.
Ohhhh! Love hearing that Judith! You know something? I know lard yields a slightly flakier pastry but it’s just not something I always have on hand nor use much in other recipes. And I must confess I just love love LOVE an all butter pastry! Oooh Eccles cakes is something I have never tried before, must change that! N xx
Hi Nagi, I love this recipe.I have lived in France & on French Islands.I have turned the traditional quiche into what we call “fast food” in our house.Since I have arthritis I normally make 2 quiche with ready made crust.I take 8 free range eggs and separate them for Creme Brulee.I put 4 egg whites into each quiche and add 5 slices bacon on the bottom of each.Then I mix with blend stick 8 egg whites,salt 1/4 ts., 1 pound dry wt. mushrooms sprinkled on the bottom and top.I add 4 slices Emmenthal or Baby Swiss arranged all around and then add the liquids.Most times I will have extra mushrooms (white button,stems removed) left which I freeze for an omlette or sauce.I then add the liquid and I am using a deep dish crust so it all fits.I pop it in the oven and cook on 325 f ( I do not know what the gas mark is in EURO.).I sprinkle smoked paprika, and dehydrated shallots and other herbs like dill. I monitor them until they “Puff” up like a souffle (about 45-60 mins.) and then stop the oven and leave the quiche to cool.I only do this because I have issues with arthritis and pain so I have tried to make it easy on us and have good food too! I wait for them to settle ( about 1 hour) and since I have 6 cats (MIAWWWWWW) I usually put them in the garage to cool down but I sometimes quadruple the recipe and make 4-it’s all the same and I have-VOILA!-an instant frozen home made dinner. You can also use super finely grated Swiss Cheese as well -I guess about 1 cup or less depending on your liking.I LOVE Swiss cheese so I go for it! Loved your post but since I have arthritis I use frozen pie crusts and good quality ones and I may venture into using my new mixer to do that in future.Thanks Nagi!!!!! Oh-and the next day or same day the refrigerated egg yolks get made into the most simple recipe I made myself and everyone is very happy!!!!
Thank you so much for sharing that Debbie! I so enjoyed reading that. And SIX CATS!!!!!!!!???!! Oh my….! N xx PS Love love LOVE Swiss cheese in quiche too N xx
Oh, I meant to say that the egg yolks go into the most simple creme brulee recipe ever.I love to cook and I did so Professionally on Charter Yachts but that time is over.One never loses the yeal to cook good food though!
Many Thanks!
Yum! Use to make often in summer but than just gone of the radar. Thanks for reminding me. Never made in pastry, interesting.got few receipts one is potato quiche. Bacon is must and plenty of CHEESE. Dozer would love bacon…… We had last night strong wind, bang, bang all night till about lunch time today. Just bit of rain, need more, more. Have good w/eekend!
Oooh POTATO quiche??? MUST TRY MUST TRY!!!
Loved your quiche-lorrain
Woah! You tried it already???!!! N xx
Wow, you’ve made it already!! I’m so pleased to hear that Trish, I have a big soft spot for quiche! N xx
Love it, but, crust got browned with cooking it twice, any recommendations?
I’ve been using lard in my crust forever, 45 years. Crust with lard is rich and flaky.. Butter tends to make it brown faster.
Yes to lard…. I should put that in as an option! N x
I just made your Quiche Lorraine for lunch with friends this week. – so easy and so delicious. Great recipe Nagi!
Ohhh! I love hearing that Vivien, I’m so glad you liked this recipe!! N xx
I have a funny story to share about Quiche Lorraine. In the early adult years, too many years ago, my fiancé asked me to make a quiche. I’d never had one, but I did have his copy of the Joy of Cooking. I also had no cooking skills beyond making scrambled eggs. The recipe started with make a pie crust, hah! I knew they had ready made ones at the store, so off I went. The only pre-made crust I could find was a graham cracker crust. So that is how quiche came to be made in a graham cracker crust in my kitchen. He was so surprised when I served it, and that is when I found out I’d chosen the wrong crust. But, we liked it in the graham cracker crust, and it’s even better eaten cold the next day. Don’t roll your eyes until you’ve tried it! The fiancé has moved into the category of “ex” but the recipe change is still with me.
Sue, I have a man with a neurological issue who has difficulty managing the store bought crusts because they are too hard and they crack. I don’t have time to do the home made. You said you used the graham cracker. You didn’t feel it was too sweet? Did it soften and was it easy for an older person to eat? I was thinking of trying it.
It is sweet, but it’s more like the graham sweetness enhances the Swiss cheese. The crust does soften. I’ve noticed that the leftovers have a crust that absorbs a lot of the moisture, even though I brush the crust with egg whites, and becomes soft. Perhaps this will work for you.
I wouldn’t roll my eyes! I can totally imagine it! I love that story, that’s hilarious – and you know what? You might have started a new trend in the quiche world!! 😂
How long to bake this if I want to make it crustless? The same?
Hi Alexis! Yep, I think it will be the same 🙂 N xx
HI Nagi! Sounds delish. I am wondering about the 2 1/2 Tbsp of water as using an Australian Tbsp that would be 50 ml of water whereas using a US/Cdn Tbsp would give 37.5 ml of water so a bit of a difference. Just thought I would mention this 😉. I recently moved back to Canada from Australia and silly me, forgot to bring an Australian Tbsp for my Aus recipes (I just convert). A friend who is visiting soon is bringing me one!
Hi Wendy! That’s a really great question 🙂 I actually have Canadian and US cups and tablespoons which I use to test baking recipes where I know even the smallest quantity difference can affect whether a recipe works or not. For this one, it’s ok to use without adjusting for the small tablespoon difference for two reasons: 1) from day to day, depending on weather like humidity and even how warm your house is, the amount of water required can differ slightly. Over time I’ve found that 2.5 tbsp is what I consistently use to make the dough come together, even though somedays I’m sure 2 tbsp would have been enough. So when making dough, there’s always an element of flex in terms of how much water vs flour is needed 2) The Canadian cup is also slightly smaller than the Australian cup – 227ml vs 250ml. So the small difference in tablespoons is relative to the difference in cups in the context of this recipe. 🙂 N xx
Thanks Nagi. The cups here tend to have both measurements on them and depending on where the recipe comes from I use one or the other. I am adept at making adjustments and love using maths to do calculations in the hopes things turn out 😉. It’s always an adventure.
You’re killing me. I just made several yesterday, testing for a sponsored post! I even started the post with “Quiche Lorraine is the Queen of all quiches…”
This is a beauty. 🙂
I CAN’T WAIT TO SEE YOUR VERSIONS!!!! Drop it here when you’ve done it 🙂 People love having options!! N xx
I always add crushed walnuts on the pastry before filling up with the cream-egg-mix.
Furthermore I add the gruyere to the pastry, not into the quiche.
Love it!
BR
LittleFrenchy
gruyere IN the pastry….. you got me there… 😋
I should never have watched that video before lunch! That quiche looks incredibly delicious! I will be making it for dinner, thinking about it all afternoon! I certainly hope Dozer got some of the extra bacon you cooked for the garnish. How could you possibly resist that face?! I know you don’t give him quiche because of the onion and garlic but I’ll bet you can’t fry bacon strips without him getting his share!!! Hope you both have a great weekend.
Oh, you know full well he got some bacon!!! 😂 Have a great weekend Barb! N xx
I think Dozer wants the bacon instead. I can see it in his eyes and he’s mentally sending that message to me. Well, all I can say Phooey to the French (I said the with a French accent) and their original Quiche Lorraine. Yours looks delicious!! You can’t go wrong with onion and garlic. Hey!! How about adding leeks instead of onions? The French are all about leeks.😄And homemade all the way is the best!!!! Have a great weekend. 🤗
Just the bacon??? No no… he wants IT ALL!!!! 😂 Hope you have a great weekend Marisa! N xx
Can’t believe how timely this recipe is. A friend is having surgery next week and I’ve been trying to decide what to make for her when she comes home. Then this arrived, and it’s perfect! The quiche and the salad should be just right for her and her husband. Does leftover quiche keep well for a day?
You’re such a wonderful friend! It is absolutely fantastic reheated, even 3 – 4 days after making it and it can be frozen. It’s one of those gems that truly is really great reheated. I have storage notes in the recipe! PS I made this for a sick friend too, I also took over bags of washed salad leaves and a couple of jars of dressing 🙂 Here are dressings that keep well for days if you are interested! -> https://discountspot.info/salad-dressing-recipes/%3C/a%3E%3C/p%3E
Ooh nice and easy supper, thank you once again…oh and funky tune on the video do you know by whom it is ?
cheeselover
x
Hi Jo! It’s called Girl Power from a music stock site 🙂 https://www.premiumbeat.com/royalty-free-tracks/girl-power N xx
Hi Nagi
Just thought you should know that it we should not be reducing the temperature to compensate for using a fan oven when cooking PASTRY. Every cook will have more success, less risk of soggy bottoms, if they use the temperature recommended for a convection oven – usually 200c or 400f or Gas 6 , but cook for slightly shorter time if necessary.
This is because PASTRY requires a chemical reaction only brought about by the above temperatures.
Any one who still has a problem after using this advice should check their oven temperatures with an independent gauge, which can be bought from hardware stores.
Hi Hilary! Thank you so much for your insight!! I agree, soggy pastry bottom is terrible with quiche! I found with this recipe, if I were to use a high temp for fan forced, the top of the rim of the crust gets too brown before the base gets light golden, so by the time the filling goes in and it’s baked for another 35 minutes, the crust was far too brown. 🙂 That’s why I use the temp I use! N xx
I made your quiche & while it was yummy I prefer my quiche full of home grown spinach 🙂 However I have had increasing success with your shortcrust pastry recipe. Tried it today for the third time, this time replacing the 1/4 cup of flour with wholemeal which was yum. I made the pastry to disc step then left in the fridge overnight to get a head start on lunch prep for today & it worked fine. If I had gone to the baking stage, how are the prebaked shells best stored overnight. I’m guessing not in the fridge?
Couple of queries; I always seem to need more water, more like 4-5T rather than the 2-3 suggested. I wonder if I pulsed it for longer with the lesser amount of water, would it form the dough ball? I am worried about overmixing it, so tend to add more water.
Interested in your thoughts, & just wanted to say how much I love your recipes. (and Dozer!).
Hi Kate! When I make the pastry a day ahead, I cook it covered for 10 minutes longer so it cooks all the way through, then uncover it per recipe. Cool then store in airtight container, not in fridge. It definitely does take a few pulses to come together, and I myself am usually always at 3 tbsp but honestly, I have used 4 tbsp before (though never 5, am sure). Perhaps try pulsing a few more times with 3 tbsp, see if it comes together. 3 more pulses won’t overwork the dough, don’t worry! N x PS And I’m glad you’re enjoying my recipes, thank you for letting me know! N x
What do you mean by garlic, melted. How do you do that? I’ve never heard of that before?
Minced! DUH, what a typo! Fixed it, thanks for picking that up! N x
Looks like the perfect quiche!
Woah, big compliment coming from a talented baker such as yourself! N x