Quiche Lorraine

Ingredients

• 250 gplain flour
• 1 pinchsalt
• 150 gbutter, very cold and cut into tiny pieces
• 1 tablespooncold water
• 1 mediumegg
• 400 gleek, trimmed of dark green leaves (1–2 stems, depending on size)
• 120 gbacon, finely diced
• 3 mediumeggs
• 150 mlcream
• 100 mlmilk
• 1 pinchnutmeg
• 1 pinchpepper

Instructions

1. 1

   Make the pastry

   Put the flour and salt in a mixing bowl. Add the very cold butter, water and egg, then mix and quickly bring together by hand into a smooth pastry. Shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2

   Prepare the filling

   While the pastry chills, heat the oven to 190°C, using conventional top and bottom heat. Wash the leek and, depending on its thickness, quarter it lengthways before slicing; discard the dark green leaves. Finely dice the bacon.

3. 3

   Cook the filling

   Fry the bacon on its own for about 2 minutes, then add the leek and cook for a few more minutes over a medium heat. Set the pan aside. Whisk the eggs with the cream and milk, season with pepper and nutmeg, then stir in the slightly cooled leek and bacon.

4. 4

   Fill the pastry case

   Lightly grease a quiche tin, tart tin or springform tin. Roll out the pastry on a baking mat or on a lightly floured surface and place it in the tin. Trim any pastry overhanging the edge with a sharp knife, prick the base several times with a fork, then pour in and spread the filling.

5. 5

   Bake the quiche

   Bake for about 40 minutes, until the top is nicely golden brown. Mini quiches take a little less time, about 30–35 minutes. Leave the quiche in the switched-off oven for about 5 minutes.

What is Quiche Lorraine?

Quiche Lorraine is a French savoury tart, traditionally made with a pastry case and a set egg-and-cream filling. This version keeps that familiar base and adds leek alongside bacon for a generous, savoury filling.

The balance works because the buttery pastry contrasts with the soft leek and creamy custard, while bacon brings a salty, smoky note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3430 calories, 74g protein, 276g carbs, 224g fat.

The flour supplies most of the carbohydrates, while butter, cream and bacon contribute much of the fat; eggs, bacon and dairy provide the protein. Pair a slice with a generous salad or vegetables for a more balanced plate.

A crisp shortcrust base

Cold butter: keeping it very cold and working quickly helps make a tender, crumbly pastry rather than a warm, greasy dough.

Chilling: the 30-minute rest firms the pastry and makes it easier to roll out and handle.

Prepare the leek and bacon

Leek: wash it well, as grit can hide between the layers, and use the pale and light green parts as directed.

Bacon: give it about 2 minutes in the pan before adding the leek. This starts rendering the fat and builds flavour before the vegetables soften.

Getting the filling right

Cool slightly: let the leek and bacon lose some heat before mixing them into the egg and dairy, so the filling is easier to combine evenly.

Seasoning: bacon is already salty, so the recipe seasons the custard with pepper and nutmeg rather than adding more salt.

How to judge doneness

Look for a golden-brown surface after about 40 minutes in a 190°C oven. The filling should be set rather than liquid in the middle.

The short rest in the switched-off oven gives the quiche time to settle before serving. Mini quiches need about 30–35 minutes instead.

Serving and timing

The pastry needs about 30 minutes to chill, and the baked quiche rests for about 5 minutes, so allow for these pauses as well as the cooking time.

Serve slices warm or at room temperature with a crisp green salad or steamed vegetables to balance the richness.

Recipe notes & tips

• Keep the butter cold and handle the pastry as briefly as possible.
• Wash the leek thoroughly before slicing to remove any grit.
• Dice the bacon finely so it is distributed throughout the filling.
• Let the cooked leek and bacon cool slightly before stirring them into the egg mixture.
• Check mini quiches from 30 minutes, as they bake faster than a full-sized one.

Variations

• Add cheese: fold grated Gruyère into the filling for a richer, more savoury tart.
• Use smoked bacon: swap in smoked bacon for a deeper smoky flavour.
• Add herbs: stir chopped chives into the egg mixture for a fresh note.
• Make mini quiches: divide the pastry and filling among smaller tins and bake for about 30–35 minutes.
• Serve with salad: add a sharp green salad alongside to contrast with the creamy filling.

Common mistakes to avoid

• Warm pastry: work quickly and chill it for about 30 minutes so it is easier to roll and handle.
• Gritty leek: wash between the layers before slicing.
• Overcooked leek: cook it over medium heat for only a few minutes after adding it to the bacon.
• Hot filling mixture: allow the leek and bacon to cool slightly before adding them to the eggs and dairy.
• Pale or unset centre: bake until the top is golden and the filling has set, allowing about 40 minutes for a full quiche.

How to store

Keep leftovers covered in the fridge and eat within 3 days. Reheat portions in the oven until warmed through, or serve them at room temperature.

Frequently asked questions