How to Make Quiche Lorraine – A Classic French Tart Recipe

--- published by foodie Parmod.

Quiche Lorraine is a traditional French savoury tart that has become a favourite all around the world. Known for its rich, creamy filling of eggs, cream, cheese, and crispy bacon in a flaky shortcrust pastry, it’s a deliciously satisfying dish ideal for brunch, lunch, or a light dinner.

In this blog post, you'll learn how to make Quiche Lorraine from scratch using simple ingredients and easy techniques. This post uses British English spelling and includes full Google SEO optimisation to help boost your food blog traffic.

--- published by foodie Parmod.

🥧 What Is Quiche Lorraine?

Quiche Lorraine originated in the Lorraine region of France. Traditionally, it was made without cheese, but the modern version often includes Gruyère or cheddar, giving it an even richer taste.

This savoury pie can be served hot or cold, making it a versatile dish perfect for picnics, buffets, and family meals.

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🛒 Ingredients (Serves 6)

For the shortcrust pastry:

200g plain flour

100g cold unsalted butter, cubed

Pinch of salt

2–3 tbsp cold water

For the filling:

200g smoked streaky bacon (or lardons), chopped

1 small onion, finely chopped (optional)

3 large eggs

300ml double cream (or half milk, half cream)

100g grated Gruyère or mature cheddar cheese

Salt and pepper

A pinch of grated nutmeg (optional)

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👨‍🍳 How to Make Quiche Lorraine – Step-by-Step

1. Prepare the Pastry

In a large mixing bowl, rub the cold butter into the flour using your fingertips until it resembles breadcrumbs. Add a pinch of salt. Gradually stir in cold water, one tablespoon at a time, until the dough just comes together.

Shape into a ball, flatten slightly into a disc, wrap in cling film and chill for 30 minutes in the fridge.

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2. Roll and Blind Bake

Preheat your oven to 190°C (170°C fan) / 375°F / Gas Mark 5.

Roll out the chilled pastry on a floured surface and line a 23cm flan tin. Trim the edges and prick the base with a fork. Line with baking parchment and fill with baking beans or uncooked rice.

Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until the pastry is dry and lightly golden. Set aside to cool slightly.

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3. Cook the Bacon

While the pastry is baking, fry the chopped bacon in a dry frying pan over medium heat until crisp. You can add the chopped onion here if using. Drain on kitchen paper to remove excess fat.

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4. Make the Custard Mixture

In a large jug or bowl, whisk together the eggs and cream. Season with salt, pepper, and a little grated nutmeg for a traditional flavour.

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5. Assemble the Quiche

Spread the cooked bacon (and onion, if using) evenly over the base of the pastry case. Sprinkle over the grated cheese, then pour the egg and cream mixture on top.

Be careful not to overfill – leave a small gap to prevent overflow in the oven.

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6. Bake

Place the quiche on a baking tray and bake for 30–35 minutes, or until the filling is set and lightly golden on top. The centre should have a slight wobble but not be liquid.

Allow to cool for at least 10 minutes before slicing.

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🧊 Storage and Reheating Tips

Fridge: Store leftovers in an airtight container for up to 3 days.

Freezer: Quiche can be frozen whole or in slices for up to 2 months.

Reheat: Warm in a low oven or microwave until heated through.

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🍽️ What to Serve with Quiche Lorraine

Green salad with a simple vinaigrette

New potatoes with herbs

Coleslaw or pickled vegetables

Crusty bread or a light tomato soup on the side

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🔍 

How to make Quiche Lorraine

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✅ Final Thoughts

Quiche Lorraine is one of those comforting, crowd-pleasing recipes that always delivers. Whether you’re making it for a quiet lunch, a weekend brunch, or a garden party, it never fails to impress.

Now that you know how to make Quiche Lorraine at home, you can confidently recreate this classic French dish using quality ingredients and a little time and care.

--- write ✍️ by foodie Parmod.

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