Quiche Lorraine is one of those timeless recipes that ticks every box – flaky pastry, creamy egg custard, crispy bacon, and loads of melted cheese. Whether you’re making it from scratch with homemade pastry or saving time with store-bought, this recipe makes it easy to whip up a café-style quiche at home.
If you love simple savoury bakes like Roast Pumpkin, Feta and Caramelised Onion Tart or Impossible Quiche, then this classic quiche needs a spot in your weekly rotation!
This recipe is a true all-rounder – perfect for family dinners, lunchboxes, brunches or even freezing ahead. What makes this one extra special? You’ve got options! Choose from:
- A homemade shortcrust pastry for that melt-in-your-mouth texture.
- Pre-made pastry sheets for a shortcut that still tastes amazing.
- A ready-to-go store-bought pie shell when time’s really tight.
And whether you’re cooking the traditional way or using your Thermomix, this easy quiche lorraine with bacon and cheese turns out perfectly every time. Just like my Chorizo, Feta and Capsicum Quiche, Pumpkin, Spinach & Feta Frittata, Chicken and Mushroom Vol Au Vents or Zucchini Slice, it’s a family favourite for good reason.
Why You're Going To Love This Recipe
⏱ Quick and easy to make (even easier with ready-made pastry!)
🧀 Full of flavour – crispy bacon, melty cheese, and a creamy egg custard
👩🍳 Includes Thermomix and conventional methods
🥧 Flexible pastry options – homemade or shortcut
❄️ Freezer-friendly and great for meal prep
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Quiche Ingredients
This quiche lorraine with shortcrust pastry uses simple ingredients. Here are a few notes to help you get it just right!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Cream – Use thickened, heavy or cooking cream. Avoid light cream as it won’t set as well.
- Cheese – Tasty or cheddar works best for flavour and melt. Grate it fresh for best results.
- Pastry – Homemade gives a buttery texture, but pre-rolled shortcrust or a store-bought shell works beautifully too.
- Bacon – Use streaky bacon for the best crisp and flavour. Trim excess fat if you prefer.
Variations
- Gluten-free option – Use a gluten-free shortcrust pastry (homemade or store-bought).
- Vegetarian quiche – Swap bacon for sautéed mushrooms, spinach or sun-dried tomatoes.
- Mini quiches – Use muffin tins and reduce the baking time for lunchbox-friendly portions.
- Add herbs – A sprinkle of fresh chives or parsley in the egg mixture adds colour and flavour.
How To Make Quiche Lorraine
This recipe is so easy – whether you’re using a homemade crust or shortcut pastry, here’s how to get that perfect, golden quiche.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Prep the base – If using homemade or defrosted pastry sheets, blind-bake according to this quiche crust recipe. If using a store-bought shell, you're ready to go.
- Step 2: Cook the filling – Sauté onion and bacon in butter over medium heat until soft and cooked. Drain any excess liquid.
- Step 3: Mix the custard – In a bowl, whisk together eggs, cream, grated cheese, salt and pepper. Stir in the bacon and onion.
- Step 4: Assemble – Pour the filling into the pastry shell.
- Step 5: Bake – Cook in a preheated 180°C (fan-forced) oven for 35 minutes or until golden and set.
Top Tip
Blind-bake your pastry (especially if using homemade or frozen sheets!) to avoid a soggy base and ensure a crisp crust.
Recipe Tips
- Grate your own cheese – It melts better than pre-shredded.
- Let the quiche rest before slicing – it’ll hold together better.
- Blind-baking is essential if using pastry sheets or homemade dough.
- Drain bacon mixture – too much moisture can make the filling runny.
- Double the recipe and freeze one for busy nights!
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze whole or sliced for up to 3 months.
- Reheat gently in the oven (160°C covered with foil) for best texture.
Quiche Lorraine FAQs
Yes! You can bake it the day before and reheat when needed, or even freeze it for later.
Full cream milk works in a pinch, but the texture won't be as rich or set as firmly.
Tasty or cheddar is perfect, but you could use Gruyère for a more traditional French flavour.
Yes – especially if you’re not using a store-bought shell. It prevents a soggy base and gives the best texture.
More Savoury Quiche Recipes
If you love a delicious pie, tart or quiche with drool-worthy pastry, then you're going to adore these recipes:
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Quiche Lorraine
Ingredients
For the quiche crust (choose 1 option)
- 1 quantity homemade shortcrust pastry
- 1 store-bought pie shell
- 2 sheets frozen shortcrust pastry defrosted
For the filling
- 1 tbs (15g) butter
- ½ onion finely chopped
- 200 g bacon finely chopped
- 4 eggs
- 300 ml (1 ¼ cups) cream cooking, heavy or thickened
- 125 g cheese grated, tasty or cheddar
- salt and pepper to taste
Instructions
Conventional Method
- If using homemade shortcrust pastry then prepare as per this quiche crust recipe and then blind bake. If using defrosted shortcrust pastry sheets, blind-bake pastry according to this recipe.
- Preheat oven to 180 degrees celsius (fan-forced).
- To prepare the quiche, melt the butter in a frying pan on the stove-top over medium heat. Add the onion and bacon and stir while until the onion has softened and the bacon has cooked through.
- Drain any excess liquid from the bacon and onion mixture and discard. Pour the onion and bacon into a large bowl.
- Add the eggs, cream, grated cheese, salt and pepper to the bowl and whisk until well combined.
- Pour the mixture into the store-bought pastry shell or blind-baked pastry shell and bake for 35 minutes or until golden and cooked through.
Thermomix Method
- If using homemade shortcrust pastry then prepare as per this quiche crust recipe and then blind bake. If using defrosted shortcrust pastry sheets, blind-bake pastry according to this recipe.
- Preheat oven to 180 degrees celsius (fan-forced).
- To prepare the quiche filling, place the cheese into the Thermomix bowl. Mix for 10 seconds, Speed 9. Set aside.
- Place the onion half and the roughly chopped bacon into the Thermomix bowl. Chop for 5 seconds, Speed 4 (or longer if you'd like it more finely chopped). Scrape down the sides of the bowl.
- Add the olive oil and saute for 5 minutes, 70 degrees, REVERSE, Speed 1.
- Add the eggs, cream, reserved grated cheese, salt and pepper to the bowl and mix for 15 seconds, REVERSE, Speed 2, or until combined.
- Pour the mixture into the store-bought pastry shell or blind-baked pastry shell and bake for 35 minutes or until golden and cooked through.
Notes
- Pastry options - you can either use my homemade shortcrust pastry recipe, 2 sheets of defrosted shortcrust pastry or a store-bought pastry shell.
- Grate your own cheese – It melts better than pre-shredded.
- Let the quiche rest before slicing – it’ll hold together better.
- Blind-baking is essential if using pastry sheets or homemade dough. If using homemade pastry or defrosted pastry sheets, then blind-bake before adding the filling (using these quiche crust instructions).
- Drain bacon mixture – too much moisture can make the filling runny.
- Double the recipe and freeze one for busy nights!
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze whole or sliced for up to 3 months.
- Reheat gently in the oven (160°C covered with foil) for best texture.
Jacqueline says
Trying your way i hope it turns out , I'm using capsicum mushrooms and fetta in a pie oven