Traditional recipes

Christine's quiche Lorraine recipe

Christine's quiche Lorraine recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche
  • Quiche lorraine

I make this quiche Lorraine at least once a month. It's great for buffets, dinner or for a quick lunch. You can keep leftover pastry in the freezer for 1 month.

52 people made this

IngredientsServes: 8

  • For the pastry
  • 200g plain flour
  • 1/2 teaspoon salt
  • 75g softened butter
  • 5-6 tablespoons cold water
  • For the filling
  • 250g bacon, cut into thin strips
  • 500ml cream
  • 3 eggs
  • 2 egg yolks
  • 1/2 teaspoon salt
  • black pepper to taste
  • 1 pinch nutmeg

MethodPrep:15min ›Cook:35min ›Extra time:50min chilling › Ready in:1hr40min

  1. Mix the flour, salt and soft butter with a mixer on a low speed to a crumble. Add water and then briefly mix again with your hands into a dough, but do not knead. Cover the pastry with cling film and put into the fridge for half an hour to cool.
  2. Fry the bacon in a frying pan without oil over a low heat until crispy, dab dry on kitchen paper and leave to chill.
  3. Grease a springform tin, roll the pastry out and line the bottom of the tin with it. Prick with a fork several times. Place the tin in the fridge.
  4. Mix the cream, eggs, egg yolks, salt, pepper and nutmeg together.
  5. Preheat oven to 220 C / Gas 7.
  6. Spread the cooled bacon pieces over the pastry. Then pour the creamy egg mixture over the pastry.
  7. Bake the quiche in the preheated oven for 15 minutes, then reduce heat to 180 C / Gas 4 and bake for another 15-20 minutes.


Quiche Lorraine

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Reviews & ratingsAverage global rating:(19)

Reviews in English (5)

Easy and delicious! I make it a lot!-05 Apr 2012

This recipe is very delicious but I added some garlic powder , onion powder and grated mozzarella and became more delicious.-18 May 2012

Very easy to make. Made this using xmas leftovers. As I didnt have the right quantity of cream I added milk to make up to 500ml. Also added some sliced onion. Delicious.-29 Dec 2012

There are so many amazing ways to prepare eggs, and quiches are among my favorites! This one-pan wonder is the ultimate breakfast or brunch for those lazy weekends. If you have kids, they can get involved, too! Whether it’s layering the bacon and veggies, or cracking the eggs, this recipe is family friendly in every way.

I like to season this quiche with a dash of cayenne pepper for a lovely touch of heat. But, you can use another seasoning of choice, if you’d like. It’s easy to customize this quiche according to your tastes and preferences!



Step 1

Pulse salt, sugar, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in 6–7 Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed.

Step 2

Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Press into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.

Step 3

Place rack in lowest position of oven preheat to 375°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under pinch and crimp. Chill 30 minutes.

Step 4

Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Bake until crust is set and beginning to brown in the center, 15–20 minutes. Transfer to a wire rack and let cool.

Step 5

Do Ahead: Dough can be made 3 days ahead keep chilled, or freeze up to 2 months.

Filling and Assembly

Step 6

Cook bacon, shallots, lard, thyme, and bay leaf in a small saucepan over medium-high heat, stirring occasionally, until lard begins to bubble, about 5 minutes. Reduce heat to low (mixture should still slowly bubble) and cook, stirring occasionally, until bacon and shallots are very soft, about 20 minutes. Let cool 1 hour. Strain through a fine-mesh sieve pluck out thyme and bay leaf. Transfer bacon and shallots to a medium bowl set aside.

Step 7

Meanwhile, heat half-and-half in a medium saucepan over medium-high until it begins to bubble. Immediately remove from heat. Let cool 1 hour.

Step 8

Place rack in middle of oven preheat to 325°. Purée eggs in a blender on medium-high speed until foamy, about 30 seconds. Add half-and-half, salt, cayenne, and nutmeg. Beat on medium-low until custard is smooth, about 15 seconds.

Step 9

Place pie plate on a rimmed baking sheet. Sprinkle cheese evenly over bottom of crust. Top with bacon mixture. Pour half of the custard into crust. Transfer quiche to oven, then carefully pour remaining custard into crust. Bake quiche until edges are set but center slightly wobbles, 55–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing.

Step 10

Do Ahead: Quiche can be baked 1 day ahead. Tightly wrap and chill. Serve warm or at room temperature.

How would you rate BA's Best Quiche Lorraine?

First of all this website is rigged, I clicked one star and it is giving it 5 and will not let me change it!! WTF. Anyway, this recipe is absolutely TERRIBLE. Yes it makes way too much filling for a normal pie dish but I anticipated that and made two crusts. My complaint is that after an hour in the oven it LOOKED done, was brown on top and not jiggly. Only when I went to cut into it for my family's dinner after cooling for 2 hours did I realize the middle was runny! 20 more minutes in the oven to fix it! I should have anticipated an epic fail, I was listening to the Reply All episodes about BA while I made it. Let me tell you there were so many shenanigins going on in that test kitchen it is no wonder this poorly designed recipe was published.

Love this recipe! It's my go-to quiche, and everyone that has it loves it. Some advice. I have, like, maybe a 1/4 cup left over custard - but certainly not as much as people describe. A deep dish pie pan is a must, but also making sure your crust is as high as the top of the glass is essential to getting it all to fit. And when you go to pour the last bit of it in the pan once the pan is in the oven, trust surface tension to keep it in. You want the custard to come up to the top. Also, second tip, if you make an ice bath you can cool the 1/2 and 1/2 and the bacon mixture faster. Which I highly recommend if you're impatient like me!

It makes like 4 times as much custard as you need but is delicious so it's worth it.

I should have read some of the previous reviews. I was barely able to fit even half of the custard base into the 9 inch pie dish. I see absolutely no way you could make this work as per the recipe suggested above. I've made many BA recipes and this was just such a let down as it feels like this couldn't have been well tested. Such a waste after hours and hours of work.

I use this to make mini quiches using a cupcake pan. made 20 cupcakes exactly. used sweet peppers instead of onion in the filling. making again I would double the bacon and onion/pepper component and do about half the half and half, so it would be eggier, it was too custardy in my opinion for breakfast.

I've made this quiche several times now, and it's a hit every time. If you're using a deep dish pie dish, you shouldn't have an issue with too much custard. Mine is just right every time. I use Carla's all-butter pie crust recipe, and since I struggle with slumping pie dough during the blind cake, I actually leave it in the oven with the foil and pie weights for the full time. I never take it out and remove the weights. When I do take the pie dough out, I do an egg wash and then bake it for 3 additional minutes to make sure the crust doesn't get soggy when the custard gets added. All this to say, the recipe works great for me everytime. And everyone who eats it says it's some of the best quiche they've ever had!

This is delicious, about to make it a second time. My husband really like quiche, so I have tried several different recipes, and this one is by far my favorite!

I absolutely loved this recipe. Of course I followed every step perfectly, otherwise I would not have even dared to Review it. Because if I had changed ANYTHING, it would not have been YOUR RECIPE I was reviewing but my own. And that would just be STUPID. It was super tasty and I wouldn't change a thing. I am definitely putting this recipe into rotation for my family. Thank You, You guys are THE BEST.

Overall this was totally delicious, though I didn't quite follow the recipe. I knew about chilling pie crust, particularly for a quiche, so I anticipated that hour. Some of the other recipe delays wouldn't work with the time I had. so I went ahead without the cooling steps. It was totally wonderful as I made it, and if it gets better with the various time-outs, great. So, be prepared to make this way inadvance or ignore a few steps and enjoy anyway. We ate it after one hour and it was perfect.

This recipe is kind of bland, and the texture was pretty jiggly. The crust was good but kind of thick. I would not recommend this, but there is always a possibility that I made a mistake in its preparation!

I slick a little Dijon on the bottom of my crust before pouring in the custard. For those who mention having too much filling - quiche is meant to be DEEP. Notice in the picture how the crust is folded over the edge and crimped upward from there, and the custard sits all the way up to what would be the top of the pie dish. I use a 3 inch ring and it's fine.

two teaspoons of salt is way too much for this recipe. It ruined my quiche. I should say quiches, because i was able to fill two shells with the recipe.

Can we talk about how amazing this tastes?! The bacon is rendered like a fantastic ham! I added leeks to my recipe because I was craving them. Everyone couldn't stop eating it! It was nice to just prep ahead and then warm it in the oven while unwrapping presents. I made mine with a pre-made GF pie crust from Whole Foods. I want to make this again!

I make this all the time and have never had a problem with too much custard for the recommended pan. It’s a full crust, and there may be a bit of spill over in transferring to the oven, but this recipe works for me every time.

This was simply a triumph — easy, beautiful, delicious. As other mentioned below, the egg mixture was far too much for a quiche pan. However, I simply used the remaining egg mixture for breakfast the next day :)

Quiche Lorraine

Put the flour in a heap on the work surface, mix in the salt and make a well in the middle of the flour.

Cut the cold butter into small pieces and scatter around the well.

Break the egg into the middle and chop all ingredients with a knife until they have the consistency of breadcrumbs.

Then quickly knead to a dough using your hands, form into a ball, wrap in foil or clingfilm and chill for about 30 minutes.

Meanwhile for the filling, dice both sorts of ham.

Peel and finely chop the onions.

Wash and dry the herbs and chop very finely.

Mix everything together in a bowl.

Peel the garlic and press into the bowl.

In another bowl, whisk the eggs and stir in the cheese and cream.

Season with salt and pepper.

Roll out the pastry on a work surface dusted with flour and use to line the tart tin (or tartlet tins).

Put into a preheated oven (200°C, middle shelf) and prebake for about 10 minutes. (If using small tartlet tins, prebake for about 8 minutes.)

Spread the filling on the pastry, pour the cheese and cream mixture over and bake for 40 - 45 minutes, or until done.

How to make Quiche Lorraine

  • To make this Quiche Lorraine as quickly as possible, I suggest using a food processor to grate both the onion and the cheese. Not only does this save you time, it makes sure your ingredients are uniform in size. KitchenAid was kind enough to send me their 7-cup Food Processor with ExactSlice™ System which perfectly grated my ingredients in just seconds! Not to mention saved me from having to grate onions by hand… my eyes always tear up like crazy when I have to do that.
  • Cook your bacon and onions right after you prepare the crust. You’ll want to have everything ready before you begin assembling your quiche. KitchenAid sent me their incredible Tri-Ply Stainless Steel 10-Piece Set which I used for this step. If you’re in the market for a new set, or trying to find the perfect holiday gift for your favorite foodie, I highly recommend checking it out.

  • I used my foolproof all butter pie crust for this recipe and it worked wonderfully! That said, feel free to use your favorite pie dough recipe.
  • Don’t over bake your quiche! It should be set at the edges but still slightly jiggly in the center – it will continue cook after it’s removed from the oven.
  • Quiche Lorraine may be served warm or cold – it’s delicious both ways!

More Quiche Recipes:

If you try this Quiche Lorraine Recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram!

Some Tips

  • Although it takes a little longer, I strongly recommend to make your own crust, especially if you have the time. It beats the store-bought premade pie crust any day.
  • Don’t forget the cheese! Quiche Lorraine is not a quiche without the cheese. While gruyere is best, a Swiss cheese will work too.
  • Use heavy cream! You really don’t want to substitute this. If you want something with a little less fat use half and half.
  • Quiche filling should not be cooked until it’s completely set. Quiche should be airy with a silky lightness.

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2 ½ cups of flour
1 teaspoon sugar
7 ounces of butter
¼ cup water
4 eggs
1 cup heavy cream
¼ cup melted butter
4 ounces of bacon, diced
1 spring onion, chopped
¼ teaspoon nutmeg

  1. Add the flour, sugar, and butter to a mixer. Season with salt and begin to mix. Gradually add the water in the process. Mix until you have a dough.
  2. Wrap it in plastic foil and refrigerate for 30 minutes.
  3. Add the eggs, heavy cream, and melted butter to a bowl. Whisk until smooth.
  4. Keep adding the bacon and spring onion. Season with salt, pepper, and nutmeg. Mix until even.
  5. Flatten the dough and place it into a tart pan, pressing on the bottom and edges. Prick the pastry with a fork.
  6. Bake for 10 minutes at 360⁰F/180⁰C.
  7. Remove from oven, pour the egg and bacon mixture inside, then bake for 35 minutes at 360⁰F/180⁰C.


Make-Ahead Instructions

You can easily make this recipe ahead of time. Simply par-bake the crust, make your egg filling and chill them separately until the day of your event. It will hold for 2 days.

For the day you want to serve it, add the egg filling to the pie crust and bake it just like in the instructions and you are ready to go!

I personally like to serve this up with some additional crisp-cooked bacon, some oj, coffee, and fresh fruit. To me, this is the absolutely perfect way to start your day.

Quiche Lorraine: the Recipe

In my adventures in this Cooking the Classics column, I have rarely had an easier time than I did preparing quiche. My quiche, I am proud to say, actually looks just as I hoped it would. Even better, no limbs were lost in preparing it. Okay, I will admit that I used store-bought dough. If you want to really get crazy, then making your own dough is not particularly difficult.

The recipe for quiche Lorraine requires just one the sautéing of the fatty bacon and onion, the whisking of the eggs and cream and cheeses (most recipes recommended gruyere plus another cheese, like parmesan or cubed Swiss), and then the pouring of the aforementioned onto the dough in a baking dish. Et voila!

Quiche is good hot or cold, so you can’t even get that part wrong. It is an ideal light meal, preferably accompanied by a salad of bitter greens with a light dressing up oil and vinegar. It will totally impress your date. I like such recipes because they are more guidelines from which you can riff all you like, throwing all sorts of crazy stuff into your egg and cream batter. Throw it in the oven to bake with almost inevitably edible results. Just be sure not to overcook it, so keep an eye out for the golden-brown crust forming on the top. Be brave, you can’t fail!

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