The Perfect Quiche Lorraine Recipe


Like most people, I’ve eaten a lot of quiches in my life! It’s so hard to beat the combination of a delicious crispy, pastry crust, with the smooth creaminess of the egg filling, and of course, the oh-so-delicious little bites of bacon. Yep, a quiche lorraine is always a winner in our house.

Over the years, I’ve experimented with lots of different quiche recipes. Sometimes I love to mix it up and add in some yummy roasted vegetables, and other times I like to go a bit gourmet with feta and sundried tomatoes. But my absolute favourite type of quiche is just a beautiful, classic quiche lorraine.

If you’re watching your calorie intake, you can always substitute the cream for light milk. But oh my gosh, you really can’t beat the delicious richness of a quiche made with real cream! If you don’t have any bacon, then you can use chopped ham instead (which is also a great way to use up any leftover Christmas ham!).

If you have time, then you can of course make your own pastry… but you know what!? The shortcrust pastry you can buy at the supermarket will save you a lot of time – and nobody will know the difference!

So let’s get into the recipe…


  • 1 sheet defrosted shortcrust pastry
  • 200g bacon, diced (you can also use diced ham)
  • 1 cup cheddar cheese, grated
  • 3 eggs
  • 200g full fat cream
  • sea salt and cracked pepper, to taste


  1. Preheat oven to 200 degrees celsius.
  2. Grease a 23cm flan/tart tin.
  3. Place the sheet of pastry over the tin and press down.
  4. Trim off any excess pastry.
  5. Prick the base all over with a fork.
  6. Line the base and sides of the tin with baking paper.
  7. Half fill with rice or baking beads and place into the oven for 10 minutes.
  8. Remove from the oven and carefully discard the rice and baking paper.
  9. Reduce oven temperature to 180 degrees celsius.
  10. In a large bowl place the eggs, cream, grated cheese, diced bacon, salt and pepper.
  11. Whisk for 20 seconds or until well combined.
  12. Pour the mixture into the tart tin and place into the oven.
  13. Bake for 30 minutes or until lightly golden and firm in the middle.
  14. Serve with a light salad or on it’s own.

Prep time: 10

Makes: 4-6 servings


Do you have a favourite quiche recipe too?

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