Quiche Lorraine
A classic savoury tart with buttery homemade pastry, filled with cheese, crisp bacon, eggs, cream, and herbs, baked until golden and perfectly set.
Updated : 24 February, 2026
Easy
About 45 min.
Ingredients
For the pastry
175 grams
Flour
75 grams
Butter
For the filling
250 grams
Cheddar
4
Tomato
200 grams
Bacon
5
Eggs
100 milliliters
Milk
200 milliliters
Heavy cream
2 stalk
Thyme
pinch
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To prepare the pastry, sift the flour and a pinch of salt into a large mixing bowl. Add the butter and rub it into the flour using your fingertips until the mixture resembles soft breadcrumbs. Gradually add cold water, mixing just enough to bring everything together into a firm dough. Shape into a ball, wrap, and chill in the refrigerator for 30 minutes to rest.
Step 2
Once rested, roll out the pastry on a lightly floured surface and use it to line a well-buttered 22cm/8½in flan dish, allowing the excess pastry to hang over the edges. Place the lined dish back in the fridge to chill again.
Step 3
Preheat the oven to 190°C/170°C Fan/Gas 5.
Step 4
Remove the chilled pastry case from the fridge. Line the inside with baking parchment and fill with baking beans. Place the dish on a baking tray and bake blind for 20 minutes. Carefully remove the parchment and beans, then return the pastry to the oven for a further 5 minutes to cook and dry the base.
Step 5
Lower the oven temperature to 160°C/140°C Fan/Gas 3.
Step 6
Scatter the cheese evenly over the baked pastry base, then arrange the sliced tomatoes on top if using. Fry the bacon pieces until crisp, then distribute them evenly over the cheese and tomatoes.
Step 7
In a bowl, whisk together the eggs, milk, and cream, seasoning well with salt and pepper. Pour this mixture evenly into the pastry case over the bacon and cheese. Sprinkle the thyme across the top and trim away the excess pastry from the edges.
Step 8
Return the tart to the oven and bake for 30-40 minutes, or until the filling is fully set and lightly golden. Remove from the oven and allow it to cool slightly so the filling can firm up.
Step 9
Trim the edges neatly for a clean finish, then slice into wedges and serve.
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