Quiche Lorraine

Quiche Lorraine

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I have to admit I don’t make quiche very often but when I do we really enjoy it. Quiche Lorraine is one of my favorite quiche recipes, easy to prepare and is made with a buttery crust, filled with bacon, cheese and topped with a creamy custard.


Quiche Lorraine is a great dish to serve for breakfast or lunch but it also makes a great appetizer for special occasions. Can be served warm or at room temperature and it keeps refrigerated for several days.


Related Posts:
Tomato Basil Tart
Mini Tarts with Chicken
Spinach and Mushroom Quiche


Recipe slightly adapted after simplyrecipes.com


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  • Makes about 6-8 servings
  • Crust
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) sugar
  • 1/2 cup (113g) unsalted butter, chilled, cut into small (1/2-inch) cubes
  • 3-4 tbsp (45-60ml) ice water
  • Filling
  • 8 oz (225g) bacon, cut in small pieces
  • 3 eggs
  • 1/2 tsp (3g) salt
  • 2 tbsp chives, chopped, optional
  • 1/2 tsp black pepper
  • Pinch of nutmeg
  • 1/2 cup (120ml) milk
  • 1/2 cup (120g) heavy cream
  • 1 cup (100g) Gruyere cheese, grated
  1. Prepare the crust. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated.
  2. Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour.
  3. On a lightly floured surface roll the dough to a 8x16 in (20x40cm) rectangle.
  4. Line a 5x14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.
  5. Preheat oven to 350F (180C).
  6. Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
  7. Remove the parchment paper and weights and bake for 10 minutes more.
  8. Let it cool slightly on a cooling rack.
  9. Prepare the filling. Cook the bacon over medium-high heat until crisp. Remove and drain on paper towels.
  10. In a medium bowl whisk the eggs with salt, pepper, nutmeg and chives. Add cream and milk and whisk until well combined and air is incorporated.
  11. Spread the cooked bacon and grated cheese over the crust. Pour the egg mixture over the cheese.
  12. Bake for 30-40 minutes until set and golden. Transfer to a cooling rack to cool slightly before serving.
Quiche Lorraine-1
Quiche Lorraine-2
Nutrition facts 1 Serving ( 163g) - Calories:588, Fat:43.6g, Saturated Fat:21.6g, Unsaturated Fat:0.0g, Carbohydrates: 22.4g, Sugar: 1.6g, Fiber:0.8g, Protein:25.9g, Cholesterol:199mg, Calories from Fat 392, Sodium 1475mg, Potassium 315mg, Vitamin A 19%, Vitamin C 1%, Calcium 24%, Iron 13%, Nutrition Grade D+, daily percent values are based on a 2000 calorie diet
On March 07, 2017 at 08:45 pm, spanishtoenglish said...
I made this recipe this week. The flavor of the Quiche Lorraine was good. Thank you so much. I will be sure to come back here. This is a really good post.
On May 05, 2017 at 07:20 pm, Gloria Maria Recavarren said...
Amazing recipes..!! Thank you
On September 14, 2017 at 12:48 am, best microwave oven said...
wow, its look good .It has a nice combination of egg and vegetables. one of important thing ratio of calorie and fat is less. so yummy and thanks for share this. http://kitchentuts.com/
On September 02, 2020 at 03:50 am, Jayne Burrows said...
Great recipe. Elizabeth was always a great cook
On December 13, 2020 at 08:45 am, cynthia said...
i have tried making this recipe and its awesome! I've used mini tin tarts for my 1st attempt. May i know the ingredient proportion for a 9" round tart tin? Thank you ! i luv your site!!!

Glad you enjoyed the recipe. Feel free to use same recipe for a 9 " pan. Should work good

On January 23, 2021 at 05:42 am, Annabel said...
This worked out really well, thank you.

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