Quiche Lorraine
Shortcrust pastry, smoked bacon lardons and double cream come together in this French pork — 60 minutes, 6 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Roll the pastry to about 3 mm and line a 23 cm tart tin, pressing it into the corners, then chill for 20 minutes while you heat the oven to 190C.
- Line the pastry with baking paper and baking beans, blind bake for 15 minutes, remove the paper and beans and bake a further 5 minutes until the base is pale and dry.
- Fry the bacon lardons in a dry pan over medium heat for 5 to 6 minutes until the fat renders and they crisp, then drain on kitchen paper.
- Whisk the whole eggs, yolks, cream and milk together with the nutmeg, a little salt and plenty of pepper until smooth.
- Scatter the bacon and most of the gruyère over the pastry base, pour in the custard to just below the rim and top with the remaining cheese.
- Bake at 180C for 30 to 35 minutes until the custard is set with a faint wobble in the centre and the top is golden, then cool for 15 minutes so it firms before slicing.
You'll use: Oven · Frying pan / skillet · Pan · Whisk
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Double Cream
- heavy cream · whipping cream
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
What to serve with Quiche Lorraine
- Baguette Vegan
- Clafoutis Dessert
- Croissant Vegetarian
- Croissants Dessert
Tips & common questions
How long does Quiche Lorraine take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Quiche Lorraine is an original French recipe developed in-house by Consomee. Photo: Quiche lorraine Salat Metz.jpg by Benreis, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.