Quiche Lorraine

Ingredients

• 1 unbaked 23 cm (9-inch) pie crustunbaked pie crust
• 227 g (8 oz), diced (about 6 slices)thick-cut bacon
• 1 small, choppedonion
• 4 large (or 3 for a creamier quiche)eggs
• 300 ml (1¼ cups)double cream
• ½ teaspoonsalt
• ¼ teaspoonblack pepper
• 1 pinchcayenne pepper
• 1 pinchground nutmeg
• 113 g (4 oz), shreddedGruyère cheese
• To tastechopped parsley or chives, for garnish

Instructions

1. 1

   Blind bake crust

   Heat the oven to 204°C (400°F). If using a frozen crust, leave it to thaw for about 10 minutes, until soft. Prick the base and sides with a fork, place the crust on a baking sheet and blind bake for 10–15 minutes, until lightly golden. Take it out and reduce the oven temperature to 163°C (325°F).

2. 2

   Cook bacon

   Cook the diced bacon in a medium frying pan over medium heat for about 10 minutes, until crisp. Transfer it to a plate lined with kitchen paper. Leave about 1 tablespoon of bacon fat in the pan, add the chopped onion and cook over medium-low heat for 3–4 minutes, until soft and fragrant. Remove the pan from the heat.

3. 3

   Whisk custard

   In a bowl, whisk the eggs, double cream, salt, black pepper, cayenne pepper and ground nutmeg until well combined.

4. 4

   Fill the crust

   Spread the cooked onion evenly over the pre-baked crust. Scatter the crisp bacon and shredded Gruyère over the onion, then pour the egg and cream mixture on top.

5. 5

   Bake quiche

   Set the quiche on a baking sheet and bake at 163°C (325°F) for 45–55 minutes, until the custard is set and the top is lightly golden. Leave it to cool for about 10 minutes before slicing and serving. Garnish with chopped parsley or chives.

What is Quiche Lorraine?

Quiche Lorraine is a French savoury tart, associated with the Lorraine region, made with a pastry case and a baked egg-and-cream filling. Bacon is a familiar feature, while cheese is common in many modern versions.

This version layers bacon and soft onion with Gruyère beneath a gently seasoned custard. Blind baking the crust first helps it stay crisp beneath the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 682 calories, 18g protein, 29g carbs, 55g fat.

The pastry and cream contribute much of the carbohydrate and fat, while the eggs, bacon and Gruyère provide protein as well as additional fat. Pair a slice with a generous green salad or vegetables for a more balanced plate.

Build a crisp pastry base

Blind baking: Pricking the base and sides gives steam a way to escape as the pastry bakes. Bake until it is lightly golden, as it will go back into the oven with the filling.

Cook the filling evenly

Bacon: Give the diced bacon time to become crisp, then drain it on kitchen paper. Leaving about a tablespoon of its fat in the pan gives the onion flavour as it softens.

Onion: Cook it over medium-low heat for 3–4 minutes, stopping when it is soft and fragrant. It should not need to brown.

Get the custard texture right

Eggs and cream: Whisk them with the seasonings until blended, rather than trying to whip in lots of air. The recipe allows 3 eggs instead of 4 for a creamier result.

Doneness: Bake until the custard has set and the top is lightly golden. Give the quiche about 10 minutes to cool before cutting so the filling can settle.

Layer before pouring

Order matters: Spread the onion in the crust first, then distribute the bacon and Gruyère across it. Pour the custard over the filling to bring the layers together.

Serve it simply

A few chopped chives or parsley add a fresh finish. Serve slices warm or at room temperature, with a green salad or lightly dressed vegetables to balance the richness.

Recipe notes & tips

• Use a baking sheet under the crust during blind baking and again for the filled quiche.
• Let a frozen crust thaw for about 10 minutes, until soft, before pricking it.
• Drain the cooked bacon on kitchen paper to remove excess fat.
• Keep the onion over medium-low heat so it softens without browning too quickly.
• Check for a set custard and lightly golden top rather than relying on colour alone.
• Rest the quiche for about 10 minutes before slicing.

Variations

• Use three eggs: Replace the four eggs with three for the creamier option noted in the recipe.
• Change the herbs: Finish with chopped parsley or chives, whichever you have.
• Adjust the pepper: Omit the cayenne for a milder custard.
• Try another cheese: Swap Gruyère for a similarly melting cheese with a savoury flavour.

Common mistakes to avoid

• Skipping the blind bake: Bake the empty crust first so its base has a chance to turn lightly golden.
• Using a frozen crust too soon: Let it thaw for about 10 minutes until soft before pricking it.
• Overcooking the onion: Keep the heat at medium-low and stop after 3–4 minutes, once it is soft and fragrant.
• Pouring custard into an uneven filling: Spread the onion, bacon and Gruyère evenly before adding the egg mixture.
• Slicing straight from the oven: Let the quiche cool for about 10 minutes so the custard can settle.

How to store

Keep leftover quiche covered in the fridge and eat within 3 days. Reheat slices in the oven until warmed through; they can also be served at room temperature.

Frequently asked questions