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!
Miss 7: 100/10. Best quiche ever.
Mr 4: I liked helping to make the dough. It’s like playdoh but yummy because you can eat it.
Happy full tummies all around! Thanks Nagi for another great recipe ☺️
Wahoo!!! This is the BEST! N x
I have made many quiches in my time, this one is exactly how I make mine. I did get frustrated with the baking paper being too stiff, so now I wet it and scrunch it out making it very flexible. Thanks for your beautiful recipe, Nagi
My go to recipe for quiche. Always delicious and creamy. Have tried others but this is the best!
WOOT!! Thanks so much Mardi! N x
I made the Quiche Lorraine but was wondering how long can I freeze it. After I made it i was thinking it would be good to take to a function in 8 weeks from now. Will it freeze for two months? The bigger question is will it be good in two months to take to a function?
Why don’t you eat this one and then make another one in 8 weeks’ time
Hi BJ, yes it will be good frozen for 3 months. I would thaw and then reheat as per note 3 🙂 N x
This was the first quiche I’ve ever made, but it turned out perfectly! And honestly, it was the best quiche I’ve ever had. I used the quiche crust recipe that goes with this quiche lorraine, and the pastry was light and flaky. The filling was moist and delicious. The only thing that would have made it better is if I didn’t know what ingredients went into it! Definitely a guilty pleasure, but worth the indulgence! I’ll definitely be making this again and again.
Best quiche recipe ever!
What a yummy recipe! We’ve had an old recipe for years… Given how much I enjoy your recipes I thought I would give this a go, and it was great. A new staple – Thanks Nagi!
Made with frozen puff pastry exactly to recipe. Step son, “This is crazy good!” Husband, “ Best egg and bacon pie I’ve ever had”.
Thank you!!!
Best ever quiche. My whole family loves it and always request it.
You nailed it Deborah!! N x
Thank you for this recipe. I’ve made it twice, using your home made pastry, and received (unsolicited!) compliments from my toddler 😄 The 2nd time, I made a vego version using raw cold smoked eggs and subbing spinach for bacon – it turned out brilliantly!
Sounds like you nailed it Kathy!! N x
can I use a heavy creme replacement of milk and butter?
Thanks
Hi Nagi, I recently found your site and have loved all your recipes so far. I always have left over creme fresh. Can I use instead of cream in your quiche? Any other suggestions for creme fresh would be most gratefully accepted🙂. Thank you again for your wonderful recipes🙏
Another winner! I add asparagus when in season for a more substantial brunch.
This great, looking forward preparing mine thanks
Made thiis quiche. Absolutely brilliant. Pastry made from scratch turned out perfectly. If i had a dollar for everytime i direct someone to your blog, i would be living the life of Dozer!
This was delicious! I didn’t have 35% cream. I had 10% cream, so I added two tablespoons of mayonnaise to the egg mixture. It turned out great! Everyone in my office are using your recipes as well. On Mondays we say “so what recipes of Nagi did you cook?” Haha! Thanks for for the inspiration from Canada!! 🤗🇨🇦
Wahoo!! I love hearing this! N x
Hi Nagi, if I use a prepared crust (due to time), how do i prevent the bottom from becoming soggy, which has happened to me in the past? Thank you so much!
Hi Christine – you need to blind bake to stop the crust from going soggy 🙂 N x
I made a quiche!! Followed recipes for quiche lorraine with the homemade crust and turned out perfectly. I’m so excited, it’s one of my partner’s favorite dishes and he loved this! Thanks so much, Nagi! The recipes for both quiche and crust were wonderfully detailed and helpful.
Made this on a weeknight with store bought pie shell, also added mushroom and spinach to make it more filling. It was so tasty that me and my brother gobbled most of it! Thank you for sharing this easy quiche recipe Nagi ♡♡
On a side note, I used half the amount of onion listed in the recipe as I’ve made a few dishes in this website and the onion was all I could taste. I use yellow onions that’s ~350 grams each as that’s what is mostly available in the stores. What size are the onions you use Nagi?
Hi Lily, sounds like you’re using giant onions!!! Try reducing to half an onion if I call for 1 full onion – N x
Turns out the ones I always buy are called JUMBO onions.. No wonder it only tasted of onions when I use the same amount here!
Hi Nagi, I’ve only recently come across your website and I love your recipes! They are simple to follow and I find myself browsing through for inspiration during this lockdown period.
I made this quiche today for lunch and it turned out superb. The only thing was that the crust shrank a little and I’m wondering what alternative you can use instead of the weights to pin the crust down?
Thanks for your recipes!