Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Classic Quiche Lorraine, in crispy pastry with creamy filling, bacon pieces and cheese
Classic Quiche Lorraine with a golden-brown custard surface and crispy pastry rim.

Classic Quiche Lorraine

Author: Flavelo
Recipes Main Courses
The queen of French bistro cuisine, Quiche Lorraine is the meeting of richness and simplicity. Its base is a crumbly butter pastry (pâte brisée) filled with a savoury, eggy cream custard (royale). The smokiness of the bacon permeates the soft cream, creating an 'umami' bomb. Though many think of it as breakfast, it is actually a substantial lunch or dinner, excellent eaten hot or cold.
🕒 Prep Time 40 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 5 servings
🔥 Calories 620 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Tart tin (approx. 24-26 cm)
  • Rolling pin
  • Baking parchment and baking beans (or rice) for blind baking
  • Frying pan
  • Bowl for custard

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Rub the cold butter into the flour with quick movements, add one egg and a pinch of salt, then knead together quickly. Refrigerate for 30 minutes.

Tip: The warmth of your hands can melt the butter, making the pastry tough, not crumbly. Work fast! (Shortcrust technology).
2 ✓

Roll out the pastry and line the tin. Prick with a fork, cover with baking parchment and weights (e.g., dry beans), then blind bake at 180°C for 10 minutes.

Tip: This is 'blind baking'. Weights prevent the pastry puffing up, and pre-baking prevents sogginess from the filling.
3 ✓

Meanwhile, fry the diced bacon and onion in a pan, then let cool slightly.

Tip: Drain off excess fat so the dish isn't too heavy.
4 ✓

Mix the cream with the remaining two eggs, salt, pepper, and grated cheese.

Tip: Cheese is not originally part of classic Lorraine, but enriches flavour and texture.
5 ✓

Scatter the bacon and onion on the pastry, pour over the egg custard, and bake for 25-30 minutes until the top is golden brown and the centre no longer wobbles.

Tip: Let cool to lukewarm before slicing so the custard sets and cuts beautifully.

Recipe FAQ

Why did the bottom get soggy?
You didn't blind bake the pastry, or poured the filling in too hot. Blind baking creates a crust that protects the pastry from liquid.
The filling collapsed.
Egg soufflés (like quiche filling) naturally deflate slightly upon cooling; this is not a fault.

Ingredients

  • 200 g Plain flour
  • 100 g Butter (cold, cubed)
  • 3 whole Eggs
  • 200 ml Double cream (min. 30%)
  • 150 g Streaky bacon or Lardons
  • 1 head Onion
  • 1 tsp Salt
  • 0.5 tsp Ground pepper
  • 100 g Cheese (e.g. Gruyère or Emmental)