Traditional quiche Lorraine
Classic savory quiche with a crisp, golden pastry base and rich, creamy bacon and egg filling. Perfect warm or at room temperature for brunch, lunch, or a light dinner.
Updated : 26 June, 2025
Easy
About 30 min.
Ingredients
For the pastry
60 grams
Butter
60 grams
Lard
200 grams
Self-raising flour
pinch
Salt
2 tablespoon
Water
8 slice
Bacon
4
Egg yolks
3
Eggs
400 milliliters
Heavy cream
pinch
Nutmeg
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by making the pastry: blend butter, lard, flour, and salt in a food processor until the mixture resembles coarse breadcrumbs.
Step 2
Transfer to a bowl and add just enough cold water to bring the dough together using a round-bladed knife. Gently knead until smooth, shape into a disc, dust with flour, and chill in the fridge for 30 minutes.
Step 3
Preheat the oven to 180C and place a baking sheet inside to warm up.
Step 4
Roll the chilled pastry out as thinly as possible and use it to line a 20cm wide by 4cm deep tart tin. Prick the base with a fork, line with greased foil and baking beans, and bake blind on the hot baking tray for 15-20 minutes.
Step 5
Remove the foil and beans, then return the tart case to the oven for another 10 minutes, until pale golden and crisp.
Step 6
Meanwhile, fry the bacon in a dry non-stick pan for 1–2 minutes until crisp. Drain on kitchen paper and scatter evenly over the cooked pastry base.
Step 7
Whisk together the whole eggs and yolks, then stir in the cream and season with salt, pepper, and nutmeg. Pour into the tart shell and bake for 30-40 minutes, until puffed and the custard is just set with a pale golden top.
Step 8
Serve warm or at room temperature.