Quiche Lorraine a Classic Slice of Heaven

My Foolproof Quiche and Crust Recipe Lorraines Delight

By Chef BakerJuly 30, 2025

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4.56 (9 Ratings)

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Recipe Introduction

Quick Hook

Ever get that craving for something comforting? This quiche and crust recipe is your answer! It's a classic Bacon Quiche Recipe that will impress even the fussiest eaters.

Brief Overview

Quiche Lorraine recipe comes from France. It's a savory custard pie recipe in a buttery crust. This recipe is medium difficulty.

You'll need about 2 hours, including chilling time. It makes 6-8 servings. Perfect for brunch or lunch.

Main Benefits

This homemade quiche is packed with protein and healthy fats. It's perfect for a special occasion or just a cosy weekend.

The combination of bacon, cheese, and creamy custard is simply irresistible. Honestly, what's not to love?

Why This Quiche Lorraine is a Game Changer

This isn’t just any easy quiche recipe . It’s the recipe. We're talking about a French quiche recipe that tastes like it came straight from a Parisian bistro.

It has a foolproof crust. Even I can make it, and trust me, pastry isn’t my strong suit.

The Secret Weapon: That Shortcrust Pastry

The key to a great quiche is a great crust. And that means mastering the shortcrust pastry recipe quiche . Don't be scared! Follow the instructions, keep everything cold , and you'll be golden.

I promise.

Let's Get Baking

Quiche Lorraine a Classic Slice of Heaven presentation

Ready to make some magic? Next, we will talk about all ingredients you will need for make this delicious recipe.

Ingredients & Equipment: Let's Get Real

Alright, buckle up buttercups! We're about to dive into what you actually need to make this seriously good quiche lorraine recipe happen.

I’m not going to lie, a good homemade quiche takes a bit of effort, especially the quiche crust recipe . But trust me, it's worth it.

This isn’t your auntie's dry, sad quiche. This is the French quiche recipe that will make you want to shout "Ooh la la!".

Plus, you can get the kids to help and everyone loves an easy quiche recipe , right? I once tried to rush the process and the crust was a disaster.

Lesson learned!

Main Ingredients: The Stars of the Show

We need a few key players here. And remember, quality matters!

For that Dreamy Shortcrust Pastry:

1 1/2 cups (190g) all-purpose flour. Plain old flour works great.
1/2 teaspoon (3g) salt. Don't skip it, it balances the sweetness.
1/2 cup (115g) unsalted butter, ice-cold and cubed. This is crucial! The colder, the better for that flaky texture.
1/4 cup (60ml) ice water, plus a bit extra if needed. Again, ice-cold! You’re looking for that perfect crumb!

For the Delicious Bacon Quiche Recipe Filling:

6 ounces (170g) bacon, diced. Proper bacon makes a proper bacon quiche .
1 medium yellow onion, finely chopped. Adds a subtle sweetness.
1 1/2 cups (360ml) heavy cream. This is where the richness comes from. Honestly, don't skimp.
4 large eggs. Free range if you can.
1/4 teaspoon (1.5g) freshly ground black pepper. For a little zing.
1/4 teaspoon (1.5g) ground nutmeg. Adds warmth and depth. Seriously, don't forget this!
1 cup (115g) Gruyère cheese, grated. Trust me, Gruyère is the way to go. But mature cheddar cheese is a good substitute.

Seasoning Notes: Elevating the Flavor

Okay, so black pepper and nutmeg are your essential spices. The bacon is the star here. But don't be afraid to add a pinch of garlic powder to the onions while sautéing.

A tiny splash of Worcestershire sauce into the custard adds a depth you won't believe. It's my little secret for a really fantastic bacon quiche .

I often find myself dreaming about how good this is.

If you’re not feeling nutmeg, a pinch of smoked paprika works too!

Equipment Needed: Keep it Simple

Honestly, you don't need a fancy kitchen.

9 inch (23 cm) tart pan with removable bottom. Makes life so much easier.
Food processor (optional, for the pastry). But you can do it by hand!
Rolling pin. For rolling out that pastry!
Baking sheet. To bake the quiche on.
Parchment paper or foil. Prevents sticking.
Pie weights or dried beans (for blind baking). Keeps the shortcrust pastry recipe quiche from puffing up.
Whisk. For the custard.
Large bowl. For mixing it all up.

Seriously, if you don't have a tart pan, a pie dish works fine. And if you're short on pie weights, dried beans are your friend.

This savory custard pie recipe doesn't need to be complicated. It’s all about the delicious flavor! I am sure you will fall in love with this quiche recipes easy,

Cooking Method: Nailed It! Baking Your Perfect Quiche Lorraine

Honestly, who doesn't love a good quiche? Especially when it’s a Quiche Lorraine recipe that classic French delight. It's basically a savory custard pie recipe , right? But getting it just right can feel a bit daunting.

Fear not, my friend! Let's break down how to make this homemade quiche a total winner.

Prep Steps: Get Your Ducks in a Row

Mise en place isn't just a fancy French term. It’s your best friend in the kitchen. Get all your ingredients measured and ready.

Dice that bacon, chop that onion, grate that Gruyère! Trust me, this essential mise en place saves you so much time and stress later.

Speaking of saving time, if you're really in a pinch, you can sometimes find pre-made shortcrust pastry. But honestly, the Homemade Quiche crust makes all the difference.

step-by-step: Quiche Nirvana

Craft the Pastry : Combine 1 1/2 cups (190g) flour and 1/2 teaspoon (3g) salt. Cut in 1/2 cup (115g) cold butter until crumbly. Add 1/4 cup (60ml) ice water until it forms a dough. Chill!
Blind Bake : Roll the dough and place in the tart pan. Prick the base and line with paper. Add weights and bake at 375° F ( 190° C) until the edges are golden.
Crisp the Bacon : Cook 6 ounces (170g) diced bacon until crispy. Drain the fat, saving 1 tablespoon.
Sauté the Onion : Cook 1 chopped onion in the bacon fat until soft.
Custard Time : Whisk 1 1/2 cups (360ml) cream, 4 eggs, 1/4 teaspoon (1.5g) pepper, and 1/4 teaspoon (1.5g) nutmeg.
Assemble Your Masterpiece : Layer bacon and onion in the crust. Sprinkle with 1 cup (115g) Gruyère. Pour in the custard.
Bake to Perfection : Bake at 350° F ( 175° C) for 45- 55 minutes , until golden and set.

Pro Tips: From Good to Great

Okay, here's the secret sauce. Don't skip the blind bake! It prevents a soggy bottom. For a richer flavour, warm the cream before mixing with the eggs.

This helps the custard set evenly. Also, let the easy quiche recipe cool slightly after baking before slicing. The Bacon Quiche Recipe filling will slice beautifully if you give it that little bit of time.

Remember when I tried to rush a Bacon Quiche once? Oh my gosh, disaster! The shortcrust pastry recipe quiche crust was a soggy mess, and the filling was runny.

Now I never skip the blind bake.

Recipe Notes: Quiche Lorraine - Nailing the Details

So, you're about to tackle this gorgeous Quiche Lorraine recipe, eh? Honestly, even though it's a classic, a few little tweaks can make a HUGE difference.

These are my hard earned tips, learned from a few quiche catastrophes and some seriously delicious successes. Think of this as your insider's guide.

Fab Serving Ideas

Presentation is everything, right? For a truly French quiche recipe vibe, slice a generous wedge. Pop it on a plate with a sprig of fresh thyme.

You know what? A side salad is perfect. Think peppery rocket with a light vinaigrette. As for drinks, ooh la la, a crisp Sauvignon Blanc or even a sparkling cider will do the trick.

Honestly, it makes it feel like a bistro!

Keeping it Fresh: Storage Secrets

Right then, leftovers. If you've got any, let the quiche cool completely. Then, wrap it well in cling film or pop it in an airtight container.

It'll keep in the fridge for 3 days . Want longer storage? Freeze individual slices. Wrap them in foil first. To reheat, bake from frozen at 350° F ( 175° C) until warmed through.

You can also microwave slices, but be warned: the crust might go a bit soggy.

Remixing the Recipe: Variations for Everyone

Fancy a change? No problem! You could whip up an easy quiche recipe by chucking in some sautéed mushrooms. Or roasted red peppers for a pop of colour and flavour.

For the veggie fans, skip the bacon and load it with spinach and feta. If you want a gluten-free quiche , simply swap the shortcrust pastry recipe quiche for a gluten-free flour blend.

You could even try a quiche crust recipe using almond flour. Now that's thinking outside the box!

Nutrition Lowdown

Okay, let's be real. This isn't exactly health food. Each slice packs a good punch of protein. Thanks to the eggs and cheese, there's a fair bit of fat too.

BUT. It’s also a source of calcium. Plus, it's incredibly satisfying. Remember, everything in moderation! It's not every day you get to enjoy a good bacon quiche recipe .

And let's be frank, life's too short to skip on joy!

So there you have it! My little nuggets of quiche wisdom. Hopefully, they'll help you create your homemade quiche . Don't be intimidated! Have fun.

And remember, even if it doesn't turn out perfectly , it'll still taste amazing. Get ready to try making an easy quiche recipe !

Bacon Quiche Recipe The Ultimate Comfort Food Delight

Frequently Asked Questions

My quiche crust is always soggy! What am I doing wrong?

Ah, the dreaded soggy bottom! This usually happens because the crust hasn't been properly blind baked. Make sure you prick the crust with a fork before baking, use pie weights or dried beans to weigh it down, and bake it until it's lightly golden before adding the filling.

You can also brush the bottom of the pre-baked crust with a beaten egg white to create a waterproof barrier.

Can I make this quiche and crust recipe ahead of time?

Absolutely! Quiche Lorraine is a great make-ahead dish, perfect if you're planning a "Great British Bake Off"-style brunch. You can bake the entire quiche a day in advance, let it cool completely, and then store it in the refrigerator. Reheat it gently in a low oven (around 300°F or 150°C) before serving.

The crust might lose a little of its crispness, but it will still be delicious!

Is there a vegetarian alternative to the classic Quiche Lorraine?

Yes, definitely! You can easily adapt this recipe to be vegetarian. Simply omit the bacon and replace it with sautéed mushrooms, spinach, roasted vegetables like bell peppers and zucchini, or even caramelized onions. These additions will provide a lovely savory flavor and texture to your quiche.

The world is your oyster!

How long does quiche last in the fridge, and can I freeze it?

Quiche will generally last for 3-4 days in the refrigerator, stored in an airtight container. To freeze quiche, let it cool completely, then wrap it tightly in plastic wrap and then in foil. Frozen quiche will keep for up to 2-3 months. Thaw it overnight in the refrigerator before reheating in the oven.

What's the best cheese to use in a quiche and crust recipe if I don't have Gruyère?

While Gruyère is the classic choice for Quiche Lorraine, other cheeses work wonderfully too! Cheddar, Swiss, or Emmental are all excellent substitutes, offering a similar nutty and slightly tangy flavor. You could even experiment with a combination of cheeses for a more complex flavor profile.

Just avoid cheeses that are too oily, as they can make the quiche greasy.

My custard is lumpy! What went wrong, and how can I fix it?

Lumpy custard usually indicates that the eggs have curdled during baking. To prevent this, make sure your oven temperature isn't too high. Also, consider gently warming the cream before adding it to the eggs - this helps them combine more smoothly.

If your custard does curdle, you can try very gently whisking it in the tart pan before baking, but prevention is key!

Quiche Lorraine A Classic Slice Of Heaven

My Foolproof Quiche and Crust Recipe Lorraines Delight Recipe Card

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Preparation time:90 Mins

Cooking time:50 Mins

Servings:6-8 servings

Instructions:

Make the Pastry: Combine flour and salt. Cut in the cold butter until it resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill.
Blind Bake the Crust: Roll out the chilled dough and press it into the tart pan. Prick the bottom with a fork. Line with parchment paper or foil, fill with pie weights, and bake until the edges are lightly golden. Remove the weights and bake until the bottom is set but not browned.
Prepare the Filling: Cook the bacon until crispy. Drain excess fat, reserving about 1 tablespoon. Sauté the onion in the reserved bacon fat until softened.
Make the Custard: In a large bowl, whisk together the cream, eggs, salt, pepper, and nutmeg.
Assemble and Bake: Spread the bacon and onion evenly over the bottom of the pre-baked crust. Sprinkle with the Gruyère cheese. Pour the custard over the cheese. Bake until the custard is set and lightly golden brown. Cool slightly before serving.