My Favourite Quiche Lorraine Recipe
My Favourite Quiche Lorraine Recipe

My Favourite Quiche Lorraine Recipe

There are some recipes that I have been making on and off for more than 30 years now! Yes, that shocks me… I don’t feel old enough to have a personal recipe which is more than 30 years old.  My recipe for quiche Lorraine is one of these old favourites.  I don’t make it as often as I used to but it always brings back happy memories when I do.

Quiche Pastry Recipe

Quiche Pastry Recipe

At the moment the aroma’s coming from the kitchen are absolutely sublime. Delicious pastry is being baked blind in the oven and smells amazing. I have fried bacon and onion for the filling and those aroma’s are hanging in the air also. One by one the family members have stopped by the kitchen to see what’s cooking.  I know I’m on a winner with dinner tonight.

Homemade Quiche Pastry Shell

Homemade Quiche Pastry Shell

Quiche was a 1980’s food trend. I was a teenager in the 80’s and I loved everything French. As you might have guessed I also loved cooking. I’m sure if I wasn’t even 14 before I had mastered the art of the souffle, choux pastry, coq au vin and creme caramel.  Quiche is another French dish so I would make either quiche Lorraine or a spinach quiche for the family quite frequently. I would even practise my french as I prepared the pastry for the base.  Yes, I was a little bit of a french cooking dork.

Quiche Lorraine Recipe

Quiche Lorraine Recipe

Initially when I made my quiches I liked to use the traditional delicate thin flan tins which produced just a centimetre of filling.  Now that I’m cooking for a husband and grown up boys I use a larger, high pie dish to give volume and substance to the quiche.

Bacon Quiche Slice

Bacon Quiche Slice

I like to always make my quiche pastry from scratch.  My reasoning, quiche is a very simple dish, so all the parts need to be delicious. Homemade pastry has a much nicer flavour, and a lovely butter crisp texture. Store bought pastry is tasteless by comparison and takes away from the filing.

Bacon Quiche Recipe

Bacon Quiche Recipe

Homemade pastry is incredibly simple to make, especially if you follow the same rules I gave you for my Perfect Scones. Just make the pastry in a food processor and keep everything cold… no touching.

Classic Quiche Recipe

Classic Quiche Recipe

Over the years I have made many different flavour quiches. Smoked Salmon and Dill Quiche is one of the more memorable variants. Once you know the basic ingredients it’s very easy to alter the recipe to suit your taste. The quiche filling is simply eggs and cream, or milk if you prefer, with a few flavoursome ingredients thrown into the mixture.

My Favourite Quiche Lorraine Recipe
Recipe Type: Main
Cuisine: French
Author: Julie
Prep time:
Cook time:
Total time:
Serves: 10
A Classic French Quiche recipe to have in your repertoire.
  • Pastry
  • 450gm flour
  • 250gm butter (cut into pieces)
  • 2 egg yolks
  • 5 Tbs cold water (more if required)
  • 1/2 tsp salt
  • Filling
  • 250 gm middle bacon rashers (diced)
  • 1 large onion (diced)
  • 2 green shallots (spring onions – sliced finely)
  • 1 ½ cup tasty cheese
  • 5 eggs
  • 500ml pouring cream
  • Salt & pepper to taste
Pastry (Makes 2 pastry crusts)
  1. Add the flour, salt and butter to a food processor. Process on high until the mixture resembles breadcrumbs.
  2. Add the egg yolk and the cold water. Pulse the mixture and watch the pastry come together. If it doesn’t come together properly add a little more water and continue to pulse.
  3. Form the pastry into two balls, refrigerate one for 30 minutes. Place the other pastry in the freezer for another day.
  4. Pre-heat the oven to 180 degrees.
  5. Spray a pie dish with oil.
  6. Roll the pastry out between two sheets of plastic wrap and place over the pie dish.
  7. Prick the base of the pastry and bake blind with pie beads until just golden, approximately 15 minutes.
  1. Fry onion and bacon in a pan until cooked and reserve until needed.
  2. In a plastic bowl add the shallots, cheese, cream and egg mix by hand until well combined.
  3. Remove the pastry from the oven.
  4. Remove the pie weights.
  5. Add half the bacon mixture to the base of the pie.
  6. Place the remaining bacon mixture in the cream and mix to combine.
  7. Pour the cream mixture in the pie crust.
  8. Bake the quiche on 170 degrees celsius for 40 minutes or until cooked through.
  9. Allow to cool slightly before slicing.

Although I’m sure there are other quiche recipes on the interest I felt it would be remiss of me not to include my very own recipe on Gourmet Getaways.  It may not be the most authentic quiche Lorraine recipe about… but, because I love cheese and bacon I’m sure it will be one of the tastiest quiches you will make.

Bon Appetite Mon Ami!


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  1. Thank you for sharing something that has lasted so long on your cooking repertoire! I love a good quiche lorraine but the pastry scares me off!

  2. Mmm, your quiche looks so rich! I usually use gruyère cheese an spec in my quiche recipe (just to compare notes) but I’m sure it all tastes good! Smoked salmon and dill quiche sounds like a winning combination!

    • Hi Fran, Gruyere cheese would be delicious. I use grated tasty cheese because I am lazy and I always have it on hand. Thanks for stopping by.

  3. Your quiche looks awesome Julie!

  4. God this looks fantastic Julie. Just want to bite into it! I love old recipes, it’s so cool that recipes like this stand the test of time.

  5. That fried bacon and onion aroma alone makes me want to dig in, while looking at that quiche slice…

  6. Wow! I can totally see how you have been making this for years. It looks perfect and you are certainly a pro. I wish I had this for dinner:-)

  7. A few years ago I went to Paris to stay with my brother. I was dirt poor and wondered how on earth I would make it in PARIS? But I did. By eating Quiche Lorraine from a street vendor for lunch every day. It was always divine. 🙂 You brought back happy memories today. 🙂

  8. This little dish is a classic and love that side shot of the sliced quiche. Beautiful and delicious and perfect for breakfast, lunch, dinner or a snack…

  9. Look at that soft, fluffy, beautiful filling!! And the pastry looks so delicate and buttery….pinning!

  10. Oh my, this looks perfect. I love quiche and this is certainly a great recipe to have. Looking forward to trying it!

  11. I love a traditional Quiche Lorraine, I just can’t get the family interested. I am going to use your recipe for the Salmon variant – surely that amount of delish will get them over the line…I used to make all sorts of French sauces and Choux Pastry when I was young, then dream of visiting Paris – I had to wait until I was 35 yrs before that dream came true (however the wait was absolutely worth it). Au revoir xx

    • Hi Monique,
      I hope your family enjoy my recipe, it is so silky and soft I can’t imagine how they wouldn’t LOVE it. You and I sound as though we were very similar growing up!
      Have a lovely day.

  12. Oh, this looks like one perfect quiche lorraine! I’m gathering recipes for an upcoming brunch and this has just become a contender!!!

  13. Oh I love quiche lorraine. I have eaten plenty of quiche, as I had a small quiche obsession/craving a few years back. I served it every Saturday for about 4 months!!!! Sadly all shop bought! But I am blaming pregnancy and working full time. It was tasty, easy and with a salad pretty balanced for a pregnant hungry woman!
    But no matter what flavour we had, I always favoured quiche lorraine. Funnily enough it is Mr 4’s favourite quiche too 😉
    Your quiche looks beautiful, I am pinning this and will be trying it soon.
    And you are totally right homemade pastry is so much better than shop bought. You just have to look at the ingredients and see margarine in there. YUCK! Although again I do still use it at times.

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