A simple Quiche Lorraine recipe made with melt-in-your-mouth shortcrust pastry and a creamy bacon, egg and melted cheese filling. A popular midweek family dinner.
For a family-friendly dinner that's great for busy midweek nights, Quiche Lorraine is the perfect option.
Make your own homemade pastry or take a cheeky shortcut and use a store-bought pastry shell to have it on the table in even less time!
Why You're Going To Love Homemade Quiche
There's a million reasons that Quiche Lorraine is going to become on high rotation in your house:
- Family-friendly - this recipe is always a hit with every member of the family... even the littlest ones!
- Melt in your mouth pastry - my 3 ingredient homemade pastry is just the best! Flaky and delicious pastry that's well worth the effort (and it's not that much effort, I promise!)
- Budget-friendly - Quiche Lorraine is made using pantry and fridge staple ingredients.
- Midweek meal - this is one of my favourite midweek meals - it's so simple to prepare... perfect for busy nights.
- Freezer-friendly - got leftovers or want to make this ahead of time? Allow the quiche to cool completely and then freeze in an airtight container for up to 3 months.
What You Need
Homemade quiche is made using just a few basic fridge and pantry staples.
Here's what you need:
- quiche crust - use my 3 ingredient homemade recipe, a store-bought pie crust or 2 sheets of defrosted shortcrust pastry
- onion - use brown onion
- butter - to cook the onion and bacon
- bacon - streaky, middle rashers or shortcut bacon can be used
- eggs - use large eggs (approximately 55g)
- cream - use cooking, heavy or thickened cream (not light cream)
- cheese - use grated cheddar or tasty cheese
3 Ingredient Shortcrust Pastry
If you think that homemade pastry is trick or difficult, then think again!
My shortcrust pastry recipe is perfect for quiche crusts, pies and tarts and it's made from just 3 ingredients: water, flour and butter!
Best of all, it's flaky and melt-in-your-mouth perfection.
Click here for the easy recipe
How To Make Egg & Bacon Quiche
Whipping up the filling for a homemade quiche couldn't be easier!
- Saute the bacon and onion in butter until softened - heat a frying pan over medium heat on the stove-top and stir regularly until the onion has softened and the bacon has cooked.
- Mix all of the ingredients together in a bowl - pour the bacon and onion mixture into a large bowl (you may need to drain off any excess liquid), add the eggs, cream and grated cheese and whisk together until well combined.
- Pour over the quiche crust and bake - bake the quiche in the oven for 35 minutes or until golden on top and cooked through.
Recipe Tips & FAQ
Quiche Lorraine is such a simple and basic recipe to make... especially if you know a few little hints and tips!
What can I use for the shortcrust pastry base if I don't have time to make my own?
Making your own shortcrust pastry using my 3 ingredient recipe couldn't be easier... but if you're pressed for time then you can use a store-bought pastry shell or 2 sheets of defrosted shortcrust pastry instead.
What is blind baking?
Blind baking is the process of par-baking pastry before adding filling. This ensures that your pastry is flaky and cooked through before adding the liquid filling.
If you're using a store-bought pastry shell, you don't need to blind bake as it's already been done for you. If using homemade pastry or defrosted pastry sheets, you'll need to blind bake the pastry (see my recipe and tips here).
Quiche Lorraine can be stored in an airtight container in the fridge for up to 4 days.
Alternatively, you can freeze Quiche Lorraine for up to 3 months in an airtight container.
Homemade quiche can be served on it's own, or with:
- a simple green salad
- fries and salad
- chutney and salad
- sweet potato wedges
More Savoury Tarts, Quiches & Pie Recipes
If you love a delicious pie, tart or quiche with drool-worthy pastry, then you're going to adore these recipes:
- Roasted Pumpkin, Caramelised Onion and Feta Tart
- Spinach & Ricotta Tarts
- Egg & Bacon Pie
- Creamy Chicken, Leek & Bacon Pies
- Chunky Meat Pies
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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
- If using homemade shortcrust pastry then prepare as per this recipe and then blind bake. If using defrosted shortcrust pastry sheets, blind-bake according to this recipe.
- Preheat oven to 180 degrees celsius fan-forced (or 200 degrees celsius conventional).
- 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.
Trying your way i hope it turns out , I'm using capsicum mushrooms and fetta in a pie oven