Everyday KitchenSearch all recipes

French · Lunch

Quiche Lorraine

Non-vegMedium

Diet: Non-veg

Quiche Lorraine is a French dish. Blind-baking prevents a soggy pastry base.

Prep
25 min
Cook
55 min
Rest, soak, marinate or chill
20 min
Total
100 min
Servings
6
Difficulty
Medium
Cuisine
French
Course
Lunch

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Quiche Lorraine. The photograph includes a side salad not included in this recipe.
The photograph includes a side salad not included in this recipe. Representative photograph of Quiche Lorraine. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Crust

Filling

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heavy frying pan; spatula; rolling pin; food thermometer; whisk or electric mixer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Crust · About 20 min

  1. Roll 300 g shortcrust pastry, 20 g plain flour for rolling using its flour and line a 24 cm tart tin. Chill 20 minutes. Heat oven to 190°C / 375°F; line with baking paper and weights, bake 15 minutes, remove weights and bake 5 minutes.

    Check: The food must be hot through at 190°C / 375°F.

Filling · About 6 min

  1. Fry bacon from 200 g bacon, diced, 4 eggs, 250 ml cream, 100 ml milk, ¼ tsp nutmeg, ¼ tsp pepper 6 minutes and drain. Whisk remaining filling; add bacon.

Bake · About 35 min

  1. Pour into crust and bake 30–35 minutes until just set and centre reaches 71°C / 160°F.

    Check: Look for this result: just set and centre reaches 71°C / 160°F.

Tips

  • Blind-baking prevents a soggy pastry base.
  • Judge Quiche Lorraine by the texture and doneness signs in its steps. Your pan and heat affect how long Quiche Lorraine takes to cook.

Substitutions

  • In Quiche Lorraine, replace bacon for a different quiche with cooked mushrooms.

Storage

  • Get perishable Quiche Lorraine into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Quiche Lorraine within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Quiche Lorraine to 74°C / 165°F, stirring or turning it for even heating. When Quiche Lorraine is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Quiche Lorraine one day ahead. For Quiche Lorraine, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Quiche Lorraine on the day of serving.

FAQ

What matters most when making Quiche Lorraine?

Blind-baking prevents a soggy pastry base.

What can I substitute in Quiche Lorraine?

In Quiche Lorraine, replace bacon for a different quiche with cooked mushrooms.

Can I prepare Quiche Lorraine ahead?

Prepare the measured ingredients for Quiche Lorraine one day ahead. For Quiche Lorraine, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Quiche Lorraine on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes