Quiche Lorraine Recipe

A real classic

This quiche lorraine recipe originates from the Lorraine region of France.

It is basically a bacon tart made with a variation on the basic shortcrust pastry recipe. However, there are many variations on a theme when you start looking for quiche recipes.

Prep time: 40 min
(includes time for pastry to chill)

Cook time: 35 min

Total time: 1 hour 15 min 

Yield: 6 servings

Rich shortcrust pastry

  • plain flour - 6 oz (180g)
  • salt - pinch
  • butter or margarine - 3oz (90g)
  • lard or shortening - 1 oz (30g)
  • cold water - 2 tablespoons


  • egg - 1
  • egg yolk - 1 additional
  • cheese - 1 rounded tablespoon, grated
  • single (light) cream or milk - 1/4 pint (145ml)
  • butter - 1/2 oz (15g)
  • bacon - 2 rashers, diced
  • small onion, thinly sliced

To make the pastry

We will start with the pastry for our quiche lorraine recipe.

  1. Sift the flour, with a pinch of salt, into a large, low bowl.
  2. Cut the two different fats into small cubes and add to the flour. Stir with a metal knife until the fat is covered in flour, then put the knife to one side and get your (clean) hands into the bowl!
  3. Scoop up some mixture in your hands and then, with your palms up, use your thumbs to rub the fat and flour against your fingers. You are aiming to produce something that resembles breadcrumbs.
  4. Make a dip (or well) in the center of the flour mixture and tip in most of the water. Mix quickly with a knife, then as the dough begins to come together, use your fingers to press it into a ball. Add that remaining water if necessary.
  5. Turn the shortcrust pastry dough out onto your slab or work surface. Then knead it gently until it is smooth. Wrap the pastry in greaseproof paper or pop it into a bag, then leave it in the fridge for 30 minutes to cool.
  6. When chilled, roll the pastry out thinly and use it to line a 7 inch diameter flan ring or pan.

To make the filling

  1. Beat the egg and extra yolk in a bowl then add the cheese, seasoning and cream or milk.
  2. Melt the butter in a small pan, and fry the bacon and onion gently until they go golden. Add to the egg mixture.
  3. Pour the filling into the pastry case and bake at 375 degrees F, 190 degrees C or Gas Mark 5 for 25-30 minutes.
  4. Serve hot or cold.

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