Quiche Lorraine with crispy shortcrust pastry, bacon and creamy egg and cream filling
French Recipe

Quiche Lorraine

This Quiche Lorraine recipe explains shortcrust pastry, blind cheeks and a creamy egg and cream filling with bacon. The quiche is baked until the middle is sticky but still juicy.

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Total time 1 hr 35 min
Calories 560 kcal
Servings 6 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Quiche Lorraine with bacon and egg and cream filling

Quiche Lorraine needs a stable base and a filling that is not too hot. Blind cheeks prevent a soft base. The egg and cream mixture should thicken, but not become dry or granular.

Lunch French Recipes Dinner Meat

Recipe

Quiche Lorraine

Quiche Lorraine is made with shortcrust pastry, bacon, eggs, cream and cheese as desired. The base is pre-baked to keep it crispy under the filling.

Ingredients

6 servings

Method

  1. 1

    Making shortcrust pastry

    Knead flour, cold butter, egg, salt and a little cold water quickly to a dough. Refrigerate for 30 minutes.

  2. 2

    Blind bottom

    Roll out the dough, line the tin, prick and bake with baking paper and pulses for 12 minutes.

  3. 3

    Fry the bacon

    Drop the bacon cubes in a pan and drain on kitchen paper.

  4. 4

    Stir stuffing

    Mix eggs, cream, milk, nutmeg, pepper and a little salt. Spread bacon and cheese on the base.

  5. 5

    Baking

    Pour in the egg mixture and bake the quiche at 180 degrees for 30 to 35 minutes until the centre is just thickened.

Kitchen know-how

Tips for Quiche Lorraine

Keep batter cold

Cold shortcrust pastry stays shorter and shrinks less when baked.

Blind cheek

Pre-baking protects the soil from a soft, raw texture.

Don't chew

The filling should just stop. Too long baking time makes it dry.

Variations

How to adapt this recipe

Leek goes well with bacon and cream. Sweat it first so that it does not stay watery.

Quiche Lorraine can be baked without cheese, and the egg and cream filling has enough flavour.

Nutrition per serving

560kcal
34.0 gCarbohydrates
18.0 gProtein
38.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Quiche Lorraine

Blind cheeks prevent the bottom from remaining soft due to the egg and cream filling.

Yes, it tastes warm and lukewarm. Warming up briefly in the oven is better than microwave.

Cheese is common, but not mandatory. Gruyère or Comté go very well.

The centre should be exposed to dust, but still appear slightly soft. As it cools, it sets again.

Keep cooking

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