Quiche Lorraine

A piece of egg and bacon tart on a white plate with green rocket in the background.

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.

5 from 5 votes

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Course: Dinner

Cuisine: French, western

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: serves

Calories: 441kcal

Author: Lucy - Bake Play Smile

Equipment

Stove-top
Oven

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

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.

Notes

RECIPE NOTES & TIPS

Cream – use cooking, heavy or thickened cream (not light cream).

Pastry options - you can either use my homemade shortcrust pastry recipe, 2 sheets of defrosted shortcrust pastry or a store-bought pastry shell.

Blind baking - if using homemade pastry or defrosted pastry sheets, then blind-bake before adding the filling (using this recipe).

Storing - store in an airtight container in the fridge for up to 4 days.

Freezing - freeze for up to 3 months in an airtight container.

Nutrition