Quiche Lorraine is a savoury tart from the Lorraine region of France, traditionally filled with smoked bacon and a rich egg-and-cream custard in crisp pastry. This UK-friendly version uses easy-to-find unsmoked or smoked bacon, double cream and mature pastry, and is delicious warm or at room temperature.

Ingredients

1 sheet ready-rolled shortcrust pastry, about 320 g (11 oz), or enough to line a 23 cm (9-inch) tart tin
Plain flour, 1 tbsp (8 g), for dusting
Unsmoked or smoked streaky bacon, 200 g (7 oz), rind removed and cut into small pieces
1 medium onion, about 150 g (5 oz), finely diced (optional; common in UK versions, though not essential to traditional Quiche Lorraine)
Large eggs, 3 (about 150 g without shells)
Double cream, 1 cup (240 ml)
Whole milk, ½ cup (120 ml)
Gruyère, ¾ cup (75 g), finely grated (optional; traditional versions may omit cheese)
Fine salt, ¼ tsp (1.5 g), or less if the bacon is salty
Black pepper, ¼ tsp (0.5 g), freshly ground
Ground nutmeg, a small pinch (about ⅛ tsp or 0.2 g)

Instructions

Set the pastry out according to its packet directions if it is frozen. Heat the oven to 200°F? No: preheat to 400°F (200°C), or 180°C fan. Place a baking tray in the oven to heat; baking the tin on it helps the pastry base cook through.
Lightly flour the work surface and roll the pastry, if needed, so it is large enough to line a 23 cm (9-inch) tart tin. Ease it into the tin without stretching, press it into the corners and trim the overhang. Prick the base several times with a fork. Chill for 15 minutes so the pastry is less likely to shrink.
Line the pastry with baking paper and fill with baking beans or dried beans. Set the tin on the hot tray and bake for 15 minutes. Carefully remove the paper and beans, then bake the uncovered case for 5–7 minutes, until the base looks dry and just begins to colour. Lower the oven to 350°F (180°C), or 160°C fan.
While the pastry bakes, cook the bacon in a frying pan over medium heat for 5–7 minutes, stirring, until browned and the fat has rendered. Lift it onto a plate. If using onion, cook it in the bacon fat for 5–6 minutes until soft, then drain off excess fat. Let the filling cool briefly before adding it to the pastry.
Whisk the eggs, double cream and milk in a jug until combined. Stir in the salt, pepper and nutmeg. If using Gruyère, scatter it over the pastry with the bacon and onion. Pour in the egg mixture carefully, leaving a little space at the rim to prevent spills.
Bake on the tray at 350°F (180°C), or 160°C fan, for 30–35 minutes, until the edges are set and the centre has only a slight wobble. For food safety, check the centre with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum temperature for egg dishes. If the top browns too quickly, loosely cover it with foil. Cool for at least 15 minutes before slicing; the custard will firm as it rests.

Tips

Blind-baking is worth the extra time: filling raw pastry with custard often leaves a damp, undercooked base. Keep the baking paper between the pastry and the weights.
Use streaky bacon for a traditional savoury flavour. If using back bacon, which is leaner, add a little oil to the pan and avoid cooking it until dry.
Double cream gives the richest custard. For a lighter filling, replace some cream with whole milk, but do not use all milk; the tart will be less creamy and may set more softly.
Check seasoning before adding salt. Bacon and cheese can both be salty, so a small amount—or none—may be enough.

Serving Suggestions

Serve slices warm, just cooled, or at room temperature with a crisp green salad dressed with a sharp vinaigrette. Boiled new potatoes, steamed green beans or a simple tomato salad make it a more substantial meal. For a picnic or buffet, let the quiche cool completely before packing it in a covered container and keep it chilled until serving.

Variations

For a classic, cheese-free filling, leave out the Gruyère and keep the bacon, cream, milk and eggs. If Gruyère is hard to find, use Emmental or mature cheddar; both work, but cheddar gives a stronger, less nutty flavour. You can use ready-made pastry for convenience or homemade shortcrust pastry if you prefer.

For a meat-free tart, replace the bacon with about 200 g (7 oz) sliced mushrooms, cooked until their moisture has evaporated, and season them well. This is a variation rather than traditional Quiche Lorraine. A little chopped chive or thyme can also be added, but keep additions modest so the custard remains the focus.

Storage and Reheating

Cool the quiche and refrigerate it within 2 hours of baking. Cover and keep it refrigerated for 3–4 days. To reheat, warm individual slices in an oven at 325°F (160°C) until hot throughout; USDA FSIS recommends reheating leftovers to 165°F (74°C), checked with a food thermometer. A microwave works for a quick portion, though the pastry will soften. Avoid leaving the quiche at room temperature for more than 2 hours in total.

To freeze, wrap fully cooled slices individually and freeze for up to 2 months for best quality. Defrost overnight in the refrigerator, then reheat to 165°F (74°C). The custard may be slightly less smooth after freezing, but the quiche remains suitable to eat when handled and reheated safely.

Frequently Asked Questions

Can I make Quiche Lorraine ahead?
Yes. Bake it up to a day ahead, cool, cover and refrigerate. Reheat slices in a moderate oven, checking that leftovers reach 165°F (74°C), or serve it cold or at room temperature after keeping it chilled until serving.

Why is my quiche watery?
Excess moisture from an under-baked pastry case, wet vegetables or an overcooked custard can cause a watery filling. Blind-bake the crust, cook vegetables until their moisture has evaporated, and remove the quiche once the centre is just set and meets the safe temperature.

How do I know when the quiche is done?
The edges should look set and the centre should have only a small wobble. Use a food thermometer in the middle and make sure the egg dish reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes.

Can I use milk instead of double cream?
You can replace some of the double cream with whole milk, as in this recipe, but replacing all of it makes a thinner, less rich custard that may set differently. Avoid skimmed milk for the best texture.

Do I have to add cheese or onion?
No. Both are common in many UK versions, but neither is essential to the traditional bacon-and-custard style. Leave them out for a simpler filling, or use a modest amount of cheese for extra savouriness.

Can I use puff pastry?
Yes, though the result will be lighter and more layered than a quiche made with shortcrust pastry. Line the tin and blind-bake it according to the pastry packet directions, watching closely because puff pastry can brown faster.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Quiche Lorraine Recipe UK: Classic Bacon and Egg Tart