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French

Quiche Lorraine

Non-vegetarian

Quiche lorraine

Buttery shortcrust tart filled with smoky bacon lardons set in a savoury egg and cream custard.

Quiche Lorraine is a French pastry from France, ready in about 2 hours 5 minutes and made with all-purpose flour, bacon and egg. It serves 6 and is rated intermediate to cook.

Start cooking
A serving of Quiche Lorraine
Photo: Donna Alvita / Wikimedia Commons · CC-BY-SA-4.0
Prep
25 min
Cook
55 min
Rest
45 min
Total
2 h 5 min
Serves
6
Level
Intermediate
Calories
598

Ingredients

6 servings

Pastry

Filling

Equipment

Method

  1. Step 1

    Rub the butter into the flour and salt until like breadcrumbs. Add the yolk and enough cold water to bring it together. Flatten into a disc, wrap and chill for 30 minutes.

    • 10 min

  2. Step 2

    Roll out the pastry and line a 23 cm loose-bottomed tart tin (opens in a new tab). Prick the base, line with paper and baking beans, and blind-bake. Remove the beans and bake 5 minutes more until dry.

    Dough being rolled out with a rolling pin
    How it looks · Photo: Katerina Holmes on Pexels

  3. Step 3

    Meanwhile fry the lardons in a dry pan until lightly golden; drain on paper.

  4. Step 4

    Whisk the eggs (opens in a new tab), cream, milk (opens in a new tab), nutmeg (opens in a new tab), pepper (opens in a new tab) and salt. Scatter the bacon (opens in a new tab) (and cheese, if using) over the pastry and pour in the custard.

    • 3 min
    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  5. Step 5

    Bake at a lower temperature until the filling is just set with a slight wobble in the centre and golden on top. Cool for at least 15 minutes before slicing.

    • 30 min
    • 170°C

    Food safety: The custard should be set (about 72 °C in the centre).

About this dish

Origin
Lorraine, France · Well documentedAlso popular in United Kingdom, United StatesMore food from France
Dish
Lunch · Brunch · Dinner · Pastries · Main courses · Egg dishes
Cooking method
Oven-baked, Pan-fried
Taste
rich, smoky, buttery, savoury
Diet
No nut ingredients
All labelsNon-vegetarian · Flexitarian-friendly · No nut ingredients · No added sugar · Alcohol-free · Beef-free
Worked out from the ingredients. How labels work
Good for
Make-ahead · Portable / lunchbox
Cook more with
All-purpose flour · Bacon · Egg · Unsalted butter · Egg yolk · Heavy cream
Techniques
Baking · Pan-frying

Allergens

  • Contains: Milkfrom unsalted butter, heavy cream, milk, gruyère
  • Contains: Eggsfrom egg yolk, egg
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

598 kcal per serving

Calculated

1 serving ≈ 186 g · recipe makes 6

Where the energy comes from

  • Protein 9%
  • Carbohydrate 19%
  • Fat 72%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy598 kcal321 kcal
Protein13.7 g7.4 g
Carbohydrate28.1 g15.1 g
Net carbohydrate27.1 g14.6 g
Sugars2.7 g1.4 g
Added sugars0 g0 g
Fibre0.9 g0.5 g
Fat48 g25.7 g
Saturated fat25.6 g13.7 g
Trans fat——
Cholesterol240 mg129 mg
Sodium505 mg271 mg
Salt equivalent1.3 g0.7 g
Vitamins & minerals per serving
Potassium
216 mg
Calcium
83 mg
Iron
2.3 mg
Magnesium
21 mg
Vitamin A (RAE)
382 µg
Vitamin C
0 mg
Vitamin D
1.8 µg
Vitamin B12
0.6 µg
Folate (DFE)
116 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: gruyère.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Brush the hot blind-baked case with a little beaten egg to seal it against a soggy base.

Common mistakes

  • Overbaking, which makes the custard rubbery and weepy.

Serve with

  • Serve warm or at room temperature with a green salad.

Storage

  • Keeps 3 days in the fridge.

Reheating

  • Reheat in a 160 °C oven for 15 minutes to re-crisp the pastry.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 4

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

  1. Mix and knead · about 25 min

    Knead until smooth and soft; it should feel like an earlobe.

  2. Rest · about 30 min

    Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.

  3. Bake · about 50 min at 170 °C

    Puffed with golden-brown spots on both sides.

  4. Cool · about 15 min

    Cool on a rack before slicing — the crumb is still setting; cutting hot bread makes it gummy.

  5. Start to finish: about 2 h. Times are a guide — warmth changes everything; follow the cues.

If something goes wrong

  • Pale crust

    Likely causes

    • Oven too cool
    • Too little sugar or no milk/egg for browning
    • Over-fermented (yeast ate the sugars)

    What to do

    • Check the oven with a thermometer
    • Brush with egg wash or milk
    • Shorten the fermentation
  • Burnt bottom

    Likely causes

    • Tray too close to the heat
    • Dark tray absorbs more heat
    • Too much sugar in the dough

    What to do

    • Bake on the middle shelf
    • Double up trays or use a light-coloured one
    • Lower the temperature 10–15 °C and bake a little longer
  • Crust too hard or thick

    Likely causes

    • Baked too long at too low a temperature
    • No steam at the start

    What to do

    • Bake hotter for a shorter time
    • Add steam for the first 15 minutes (tray of boiling water, or a covered Dutch oven)
    • Cool under a tea towel for a softer crust

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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