Quiche Lorraine

With bacon and gruyère cheese, what's not to love?

  • 1 hr 30 mins cooking
  • Serves 8
  • Print
Quiche Lorraine
One of the classics of French cooking, Quiche Lorraine is a practical and inexpensive recipe to have in your repertoire. And the fact that it's jam-packed with bacon just makes it a win all round. This quiche lorraine recipe is your ticket to recreating this classic dish.
Would you prefer our simple vegetarian quiche recipes?


  • 1 3/4 cup plain flour
  • 150 gram (4½ ounces) cold butter, chopped coarsely
  • 1 egg yolk
  • 2 teaspoon lemon juice
  • 1 tablespoon iced water
  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 3 rindless bacon slices (195g), chopped finely
  • 3 eggs
  • 300 millilitres pouring cream
  • 1/2 cup (125ml) milk
  • 3/4 cup (120g) coarsely grated gruyère cheese


  • 1
    Make pastry: Sift flour into a medium bowl; rub in butter. Add egg yolk, juice and enough of the water to make ingredients cling together. Knead gently on a floured surface until smooth. Cover; refrigerate 30 minutes.
  • 2
    Preheat oven to 200°C/400°F.
  • 3
    Roll pastry between sheets of baking paper until large enough to line a 25cm (10-inch) round, 3.5cm (1½-inch) deep, loose-based fluted tart tin. Lift pastry into tin; gently press pastry into the base and side. Trim edge. Place tin on oven tray. Line pastry case with baking paper; fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans; bake for a further 10 minutes or until golden. Cool.
  • 4
    Reduce oven to 180°C.
  • 5
    Heat oil in a small frying pan over medium heat; cook onion and bacon, stirring, for 8 minutes or until onion is soft. Drain on paper towel. Cool. Sprinkle bacon mixture on pastry case.
  • 6
    Whisk eggs in a medium bowl; whisk in cream, milk and cheese. Pour mixture into pastry case.
  • 7
    Bake quiche for 35 minutes or until filling is set (see tips). Leave in tin for 5 minutes before removing from tin.


A perfect quiche should be slightly soft to touch at the centre as it will continue to set a little more on standing. To test if it's cooked, insert a thin-bladed knife into the centre; if the knife comes out clean, the quiche is cooked. You can use grated cheddar instead of gruyère, if you prefer.

More From Women's Weekly Food