Quiche lorraine Recipe

Homemade pastry filled with a savoury custard and bacon. Perfect for suppers, picnics or garden parties.

  • Preparation
  • Cooking time
  • Rest time
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(14 votes) 4/5

Les ingrédients

Pour people
  • For the pastry
  • Plain flour : 300 g
  • Unsalted butter : 150 g
  • Water : 75 ml
  • Fine salt : 1 pinch(es)
  • For the filling
  • Whole egg(s) : 3 whole
  • Egg yolk(s) : 3 whole
  • Double cream : 300 ml
  • Semi-skimmed milk : 300 ml
  • Bacon : 200 g
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 4 Turn



    Make sure the butter you are using is very cold and has come straight from the fridge. Use very cold water too. Grate or finely dice the butter and then add to the flour and rub with your fingertips until you have fine breadcrumbs. Make a well in the centre and add most of the water and a pinch of salt. Mix the dough without overworking it, you just want to bring the ingredients together. Roll into a ball, flatten slightly and then rest in the fridge. Flattening the dough will allow to chill quicker than in the shape of a ball.

    Preheat the oven to 180'c.
    Roll the pastry out and press into a lined tart case. Line with baking parchment and add baking beans. Transfer to the oven and blind bake for 12 to 15 minutes.


    Cut the bacon into small pieces and then fry in a hot pan for 5 minutes or until crisp and golden brown. Drain on kitchen paper to get rid of excess grease.

    Whisk together the eggs, egg yolks, milk and cream. Season with pepper and a little salt (the bacon will add salt so don't add too much here). Add the bacon pieces to the mixture and then pour into the pastry case, leaving a gap of half a centimetre from the top. Transfer to the oven and bake until golden brown on top - about 40 minutes. Once cooked, the centre of the quiche should have a very faint wobble. Allow to cool for at least half an hour before cutting.

Chef's tip

«The lower the temperature on your bake, the smoother the texture of your quiche will be. If you have time, try slow baking at 100'C for 6 hours. Once the water goes in, the pastry needs very little work. Keep it 'short' by avoiding overworking it.»

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