Quiche Lorraine

Quiche Lorraine is truly the queen of quiches. Yes, spinach quiche gives it a good nudge, but there’s something magical about salty bacon and melty cheese suspended in a silky cream, baked in a crisp crust. This recipe gets all the brownie points as, not only is it easy to get on the table for the family dinner, it’s also perfect date night food. Light the candles, turn on some Edith Piaf and serve this glorious quiche Lorraine with a green salad and a crisp glass of Chablis. 

How to make a quiche Lorraine: key tips

To really get the best out of this easy quiche Lorraine recipe, be sure to read the notes below. They’ll ensure your crust remains crispy while the filling retains that delicate custardness that makes quiche Lorraine one of our all-time favourite dishes ever.

Shortcrust pastry can shrink a little when baked, as the glutens in the flour contract in the heat of the oven. Therefore, when lining your pan with the pastry, don’t overhandle it and try not to stretch it too much, which can cause it to shrink back as it bakes. Instead, ease the pastry into the pan. You can also leave a little bit of an overhang, too. If you need to join two pieces of pastry together or you get a tear, simply use a pastry brush with a little water to moisten the edges and then gently push them together.

Your shortcrust pastry base will need to be blind baked before adding the filling, so that it doesn’t go soggy when filled with your moist ingredients. See the notes below the recipe for more info on blind baking.

Quiche is often served slightly warm or even at room temperature. Let it rest when you take it out of the oven for 5-15 minutes – the filling will firm up as it cools, making for a better texture. 

Key ingredients in this quiche Lorraine recipe

Shortcrust pastry has a classic buttery, crumbly texture, making it ideal for a quiche. It’s also able to handle wet fillings, especially when used as a bottom crust.

The cook has used bacon rashers for this recipe, but you could also use short cut bacon or speck, if you wish. They have also used mozzarella cheese, but feel free to use gruyère (which is more traditional) or a sharp cheddar. And instead of the dried mixed herbs, you could use 2 tbsp chopped fresh chives for flavour.

While cream helps create the rich and smooth texture of quiche Lorraine, if you want to cut back on the calories, you can swap it for milk. Or, how about meeting halfway and using half cream and half milk?

There are so many delightful fillings for quiche. Take a look at more of our best quiche recipes. These mini quiches would also make a great snack, appetiser or picnic food.

This recipe was originally submitted by Wellsy, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Australia’s Best Recipes and Natasha Shaw.