Quiche Lorraine with leek and bacon

Ingredients

• 200 gplain flour
• 100 gcold butter
• 0.5 tspsalt
• 1egg
• 1 tbspcold water
• 10 gbutter, for greasing the tin
• 250 gleeks
• 3eggs
• 150 gbacon
• 150 mlcream
• 200 gcheddar, Gruyère or Bergkäse
• 1 pinchnutmeg
• to tastesalt and pepper
• 20 gbutter, for frying

Instructions

1. 1

   Make the pastry

   Quickly mix the flour, 100 g cold butter, 0.5 tsp salt, 1 egg and 1 tbsp cold water into a smooth dough.

2. 2

   Chill the dough

   Wrap the pastry in cling film and refrigerate it for at least 30 minutes.

3. 3

   Roll it out

   Once chilled, roll the dough out smoothly on a floured work surface.

4. 4

   Line the tin

   Grease the tin with 10 g butter, then fit the pastry into it, covering the sides as well.

5. 5

   Chill the case

   Prick the pastry base several times with a fork and return the tin to the fridge until needed.

6. 6

   Heat the oven

   Preheat the oven to 180°C.

7. 7

   Prepare the leeks

   Clean the leeks and slice them into rings.

8. 8

   Dice the bacon

   Cut the bacon into small cubes.

9. 9

   Melt the butter

   Set a pan over medium-high heat, add 20 g butter and let it melt.

10. 10

    Cook the filling

    Cook the bacon in the pan, then add the leek and briefly sauté everything together.

11. 11

    Season the leeks

    Once the leeks have wilted, season with salt and pepper, then take the pan off the heat.

12. 12

    Mix the custard

    Whisk together the cream, 3 eggs, salt, pepper and nutmeg.

13. 13

    Fill the pastry

    Take the prepared pastry case from the fridge and spread the leek and bacon evenly over it.

14. 14

    Add the cheese

    Grate the chosen cheese and scatter it over the filling.

15. 15

    Pour and bake

    Pour the cream and egg mixture over the leek and bacon, then bake at 180°C for 20–25 minutes.

16. 16

    Let it settle

    Remove the quiche from the oven and leave it to cool slightly so the filling can settle.

17. 17

    Serve with salad

    Serve with a mixed salad.

What is quiche Lorraine?

Quiche Lorraine comes from the Lorraine region of France and is a savoury tart built around pastry, eggs, cream and bacon. This version adds leek and cheese for a fuller, gentler savoury flavour.

The chilled pastry helps it hold its shape, while the bacon and leek are cooked before they go into the case. That gives the filling a head start and helps keep the pastry from becoming soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 162 calories, 4g protein, 5g carbs, 14g fat.

The pastry flour supplies most of the carbohydrates, while butter, cream, bacon and cheese contribute much of the fat. Eggs, bacon and cheese provide protein; serve a slice with a generous mixed salad to balance the plate. The listed 26 servings make the estimated nutrients per portion very small.

A pastry that stays crisp

Cold butter: work it into the flour quickly so it stays cool, and avoid kneading the dough for longer than needed.

Chilling: resting the wrapped dough for at least 30 minutes firms the butter and makes the pastry easier to roll. Chilling the lined tin again also helps the case keep its shape in the oven.

Cook the filling first

Leeks: clean them carefully before slicing, as grit can hide between the layers. Briefly sauté them until wilted rather than cooking them until browned.

Bacon: cut it into small, even cubes so it cooks through alongside the leeks. Let the pan cool off the heat before assembling the tart.

Getting the custard right

Whisk the eggs and cream until combined, then season with nutmeg, salt and pepper. Grate the cheese so it spreads evenly across the filling.

The quiche is ready after 20–25 minutes at 180°C, as directed. The filling should look set rather than liquid in the centre; let it cool slightly before slicing so it can settle.

Choosing the cheese

Gruyère gives the quiche a savoury, nutty edge, while cheddar makes the flavour more familiar and robust. Bergkäse is another good option if you have it.

Whichever you choose, grate it before adding it to the case. This helps it distribute more evenly over the leek and bacon.

Serving and timing

A mixed salad is the suggested accompaniment and adds a fresh contrast to the rich pastry and filling. Serve the quiche warm or let it cool further for neater slices.

The pastry needs at least 30 minutes to chill, so include that rest when planning the preparation. The oven baking time is 20–25 minutes.

Recipe notes & tips

• Keep the pastry ingredients cold and handle the dough as little as possible.
• Chill the lined pastry case while you prepare the filling.
• Clean the leeks thoroughly between their layers before slicing.
• Cut the bacon into small cubes for more even cooking.
• Grate the cheese before assembling the quiche so it is ready to scatter over the filling.
• Let the quiche rest briefly after baking to make it easier to slice.

Variations

• Use Gruyère: choose it for a nutty, savoury cheese flavour.
• Try cheddar: use it for a more familiar, fuller taste.
• Use Bergkäse: grate it over the filling as another cheese option.
• Add extra leek: increase the leek for a more prominent vegetable flavour.
• Serve it cold: cool the quiche fully for a convenient make-ahead lunch.

Common mistakes to avoid

• Warm pastry: it can become difficult to handle; chill it for at least 30 minutes before rolling.
• Skipping the tin edges: press the pastry up the sides as well as across the base to contain the filling.
• Leaving grit in the leeks: rinse between the layers before cutting them into rings.
• Overcooking the leeks: sauté only until wilted, then remove the pan from the heat.
• Slicing too soon: the filling may not hold together; let the quiche cool a little first.

How to store

Once cooled, cover and refrigerate the quiche; it keeps well until the next day. Reheat individual slices in the oven until warmed through, or serve them cold.

Frequently asked questions