Quiche Lorraine


Quiche is not something I enjoyed much in my childhood years, perhaps I’d never had a good one? Who knows. But it’s starting to grow on me now, especially if it’s something I’ve made from scratch.

This Quiche Lorraine recipe is very easy, but if you can it’s always nice to prepare the pastry a day or two in advance, it’ll save you a fair bit of waiting around while it chills etc. Or you could use pre-made pastry sheets (shortcrust). Or even a pre-made pastry base! However it’s so much better if you take the time to make your own pastry- nothing is better than homemade pastry.

Quiche Lorraine originates from the Lorraine region in France, and loving all things French this would be on of my new favourite recipes.

A question I need answered is- Does Quiche Lorraine always have cheese in it? I have seen recipes without, and I am not sure of the answer. Please tell me if you know. Of course not all Quiches need to have cheese, it will set if you have enough egg, however, Quiche Lorraine? Is it a set recipe? Julia Childs recipe does not have cheese, so I guess It’s just optional..? I note that the tomato is also an option, the onion appears to be optional too as it does not appear in the Julia Childs recipe. The one constant seems to be the bacon, and of course the egg! Well actually traditionally a quiche lorraine uses cured pork (Lardons), not smoky bacon, but good luck getting your hands on that.

Quiche ingredients vary with their use of milk (as per this recipe) or cream and sometimes sour cream. I guess if it looks like quiche, smells like quiche and tastes like quiche- then it is quiche!!

Make sure with the tomato you thoroughly remove all the seeds and the insides, you do not want any moisture from the tomato in the quiche- this will prevent it from setting.

Just to reiterate a couple of points with making pastry- use COLD butter, and use ICED water. And you really do need to chill it for 20-30 mins before rolling out- and after placing in the tin. Also you really do need to blind bake the pastry. This is where it can take time, so my advice is to make two!!



    Pastry (1 base portion)
  • 1 2/3 Cup Plain Flour
  • 125 grams Unsalted Butter, COLD, cut into small cubes
  • 1 Egg Yolk
  • 2 Tablespoons ICED Water
  • Filling
  • 150mls Full Cream Milk
  • 3 Large Eggs
  • 200 grams Shortcut Bacon, fat trimmed, cut into small pieces
  • 1 Cup grated Cheddar Cheese (or similar (Gruyere if you have it))
  • 1 small red onion, cut into small pieces
  • 1 large tomato, seeds and insides removed, thinly sliced
  • Salt and Pepper to taste


    Pastry Base
  1. Place the flour into the bowl of a food processor using either a plastic or metal pastry blade attachment, add the COLD cubed butter to this. Process until resembling fine bread crumbs.
  2. Add the egg yolk and iced water. Continue to process until pastry dough has formed into a ball.
  3. Remove pastry dough from food processor, pat into disc shape, cover airtight in gladwrap and refrigerate for a minimum of 30 minutes. Do not skip the chilling.
  4. Once chilled, remove from refrigerator, roll out into a round big enough to line the base and sides of your quiche dish allowing for some overhang. Pinch into the edges around the side of the quiche dish with your thumbs.
  5. Place in refrigerator to chill again for 20 minutes.
  6. Whilst you are doing this you can make the filling:
  7. In a frying pan, with virtually no oil, or just a light spray, cook the bacon pieces until golden brown. Remove from the pan and add the onion and cook until caramelised and soft. Remove from heat and let rest until mostly cooled.
  8. In a medium sized bowl, whisk the eggs, add the milk and whisk further until combined. Add the grated Cheese, Cooked Onion and Bacon. Add salt and pepper to taste and stir until well combined.
  9. Preheat oven to 180 degrees Celsius, Fan forced.
  10. Once chilled, remove pastry base from refrigerator, poke a few holes in the base and sides with a fork, line inside of pastry with a sheet of baking paper, cover with baking beads or similar.
  11. Bake in preheated oven for 8-10 minutes, remove baking beads and baking paper, bake again for another 10 minutes or until just lightly golden.
  12. Fill the pastry base with the quiche filling ensuring an even spread of ingredients throughout the quiche. Scatter finely sliced tomato over the top.
  13. Turn oven down to 160 degrees Fan Forced and bake for approximately 30-45 minutes until no wobbles present and lightly golden around the edges. This will largely depend on your dish and oven. Quiche will feel springy in the centre to touch once properly cooked.
  14. Serve warm or cold. If needing to re-heat it is best to do it in the oven so the pastry does not go soggy.

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