Lorraine Quiche

Ingredients

• 1homemade pie crust recipe (or store-bought pie crust; see notes)
• 227 g (8 oz), chopped into 1.3 cm (½-inch) piecesthick-cut bacon
• ½onion, chopped
• 3–4 clovesgarlic, minced
• 4 largeeggs
• 1egg yolk
• 300 ml (1¼ cups)heavy cream
• 2.5 ml (½ tsp) eachdried parsley, dried oregano, dried thyme, paprika, ground mustard and pepper
• 0.6 g (⅛ tsp)salt
• 127 g (1¼ cups/4.5 oz)freshly shredded Swiss Gruyère cheese
• 25 g (¼ cup)freshly grated Parmesan cheese

Instructions

1. 1

   Chill the crust

   Prepare the pie dough according to its recipe through shaping the edge. Refrigerate the unbaked crust for 45 minutes; if chilling it longer, cover it with cling film. It can be refrigerated for up to 5 days, and preparing it the day before is helpful.

2. 2

   Heat the oven

   When ready to make the quiche, preheat the oven to 190°C (375°F). Line the chilled crust with baking parchment and fill it evenly with baking beads, dry beans or rice to weigh down the pastry.

3. 3

   Bake the crust

   Bake the weighted crust at 190°C (375°F) for 18 minutes. If using a quiche pan with a removable base, handle it by the sides and avoid touching the base.

4. 4

   Prick the base

   Carefully lift the parchment and weights out of the crust, then prick holes across the pastry base with a fork. Return it to the oven for 10 minutes, then remove it. The crust may still be warm when you add the filling; alternatively, cool, cover and refrigerate it for up to 3 days after blind baking.

5. 5

   Cook the filling

   Preheat the oven to 190°C (375°F). While the crust is blind-baking, cook the bacon in a large frying pan over medium heat, stirring occasionally, until crisp. Lift it onto kitchen paper with a slotted spoon. Cook the onion in the bacon fat until softened, add the garlic and fry for 30 seconds, then lift out the onion with a slotted spoon.

6. 6

   Mix the custard

   Whisk the eggs and egg yolk in a large bowl without beating them excessively. Whisk in the cream and seasonings, then stir in the bacon, onion and cheeses. Pour the mixture into the partially baked crust.

7. 7

   Bake the quiche

   If using a quiche pan, set it on a rimmed baking tray to catch any leaks. Bake uncovered at 190°C (375°F) for 35–45 minutes, until set with just a slight wobble in the centre.

8. 8

   Cool and serve

   Leave the quiche to cool for 10 minutes before serving or removing it from its pan. The centre should be soft and custardy; if it is liquid when cut, return the quiche to the oven for another 5–10 minutes. To release a removable-sided pan, centre it on an inverted, stable bowl or container with a flat base and pull the sides down. Carefully slide the quiche onto a serving plate.

What is Quiche Lorraine?

Quiche Lorraine is a French savoury tart built around a baked egg-and-cream custard. Its name comes from Lorraine in north-eastern France, and bacon is a familiar addition to the classic pastry-and-custard combination.

This version adds onion, garlic and Gruyère alongside Parmesan. The crisp, blind-baked shell supports a rich filling, while the small amount of movement left in the centre keeps the custard tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 24g protein, 30g carbs, 60g fat.

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

Why blind-bake the pastry?

Weighted baking: lining the chilled crust with parchment and baking beads, beans or rice helps it hold its shape in the oven. Removing the weights and baking it again dries the base before the wet filling goes in.

Make-ahead shell: the recipe allows the blind-baked crust to be made up to 3 days in advance. Cool it, cover it and refrigerate it until you are ready to fill it.

Build flavour in the pan

Bacon fat: crisp the bacon first, then soften the onion in the drippings for a savoury base. The garlic needs only 30 seconds in the pan before it is lifted out with the onion.

Cheese: Gruyère brings a nutty, savoury note, while Parmesan adds a sharper finish. Stir both into the custard with the bacon and onion so the filling is evenly distributed.

Keep the custard gentle

Whisk lightly: combine the eggs and yolk without overbeating, then whisk in the cream and seasonings. Excessive whisking is not needed for this soft, set filling.

Check the centre: the quiche is ready when the edges are set and the middle has only a very slight wobble. It will continue to settle as it cools for 10 minutes.

Plan the timing

Chilling the shaped crust for 45 minutes is part of the preparation, and making it the day before can make the cooking day easier. The blind-baking and filling preparation can overlap, as the bacon and onion cook while the crust is in the oven.

Allow 35–45 minutes for the filled quiche to bake, then give it the stated 10-minute rest. If the middle is still liquid when cut, the recipe calls for another 5–10 minutes in the oven.

Serve it with something fresh

A green salad with a sharp vinaigrette makes a refreshing contrast to the buttery pastry and creamy filling. For a fuller meal, add steamed or roasted vegetables.

The quiche can be served warm or at room temperature once it has had time to rest. Cut it carefully so the custard has a chance to hold its shape.

Recipe notes & tips

• Chill the shaped crust for 45 minutes before blind-baking it.
• Use baking beads, dry beans or rice to weigh down the pastry.
• Lift the bacon and onion out with a slotted spoon so excess fat stays in the pan.
• Take care not to overbeat the eggs and yolk when making the custard.
• Set a quiche pan on a rimmed baking tray to catch any leaks.
• Let the quiche rest for 10 minutes before slicing or removing the pan sides.

Variations

• Use a ready-made crust: choose a pie crust that fits your quiche pan.
• Change the cheese: use another melting cheese in place of Gruyère, keeping the amount the same.
• Add herbs: vary the dried herb blend while keeping the listed seasonings to taste.
• Make it meat-free: omit the bacon and soften the onion in a little cooking fat instead.
• Serve with salad: add a sharp-dressed green salad alongside each slice.

Common mistakes to avoid

• Skipping the weights: the crust can shrink in the oven; line it and fill it with oven-safe weights.
• Handling the removable base: it may slide up; hold the quiche pan by its sides.
• Overcooking the garlic: it can become bitter; fry it for only 30 seconds.
• Overbeating the eggs: whisk just until combined with the yolk before adding the cream.
• Waiting for a completely firm centre: remove the quiche when the middle still has a slight wobble.
• Cutting while it is too hot: allow the quiche to rest for 10 minutes before serving.

How to store

Cool leftovers, cover them and refrigerate for up to 3 days. Reheat portions in the oven until warmed through; the recipe also allows the blind-baked crust to be refrigerated for up to 3 days before filling.

Frequently asked questions