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Quiche Lorraine Recipe

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Adjust Servings:
250 grams shortcrust pastry
For the Filling
200 grams bacon
200 grams swiss cheese
for the filling (savory custard)
250 ml milk
250 ml pure cream Also called heavy cream (min 35 %fat content)
2 egg yolks
2 whole eggs
1 pinch salt
1 pinch cayenne pepper
1 pinch nutmeg

Quiche Lorraine Recipe

The most famous quiche recipe

  • Dairy
  • Meat
  • Pastry


  • For the Filling

  • for the filling (savory custard)



This quiche Lorraine recipe is the classic French version. its easy to make, its delicious and you can use the same “savory custard” with a whole ranges of other garnishes meat veg or fish , everything works. this recipe is simple and super versatile. perfectly suited for home cooking. Its best to try the original first (quiche Lorraine from this video) then experiment with various fillings.

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Roll the dough out and fit it into the bottom of your quiche dish.

- Roll out your dough in a circle shape (three millimetres thick) large enough to cover your dish.
- then fit it out the dough in your quiche dish.
- once done use a fork to prick holes in the bottom part of the pastry (as shown in the video) then store your dish in the fridge while you prepare your garnish.


Prepare the bacon

- Cut the bacon in small manageable pieces of your desired shape .
- Then, pan fry your bacon,
- When cooked, pat it dry with a kitchen towel to remove the excess fat and reserve


Grate the cheese

Grate the all of the cheese and reserve it in a container.


Make the savoury custard

In a large bowl pour the milk and cream, add the egg yolks plus the whole eggs then whisk a bit to blend everything together.
when done, season with salt and nutmeg and cayenne pepper and stir one last time.


Fill your dish with the garnish and custard

- Take the quiche dish prepared earlier out of the fridge.
- fill the dish with an equal amount of bacon and cheese
- when done pour all the savory custard over the garnish until it fills the dish(as shown in the video)


Cook your Quiche Lorraine

Place the quiche dish in a convection or fan oven on the middle rack and bake at 200 C / 425 F for 35 minutes
when the time is up take the quiche out of the oven and let it cool down on the side completely before cutting or un-dishing it.


Host and author on The French Cooking Academy. Favorite cooking tag lines: " Russians have caviar, we have crepes"

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