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ContinentalNon-veg

Quiche Lorraine

Buttery shortcrust filled with bacon, egg and cream.

75 min6 servesmedium

Quiche Lorraine is a classic protein-forward Continental recipe built around a handful of pantry staples. It serves 6 and comes together in roughly 75 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 75 minutes of active cooking. The method leans on oven-baking, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are shortcrust pastry, bacon and egg. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

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Nutrition · per servingestimated

125

kcal

8g

Protein

5g

Carbs

8g

Fat

high-proteinbakedbrunch

Ingredients

  • shortcrust pastry1
  • bacon200 g
  • egg4
  • cream1.5 cups
  • gruyere150 g
  • onion1
  • nutmeg0.25 tsp
  • saltstaple
  • pepperstaple

Method

  1. 1
    Step 1 ~19 min

    Blind-bake pastry in tart tin at 200°C for 15 minutes.

  2. 2
    Step 2 ~19 min

    Crisp bacon with onion; spread in shell with cheese.

  3. 3
    Step 3 ~19 min

    Whisk eggs, cream, nutmeg, salt and pepper; pour over.

  4. 4
    Step 4 ~19 min

    Bake at 180°C for 35 minutes till just set.

Per-step times are approximate and based on the total cook time of 75 minutes.

Pro tips & common mistakes

  • Preheat the oven fully, and use the middle rack unless the recipe says otherwise — that is where the heat is most even.
  • This is a longer cook, so taste as you go and adjust salt in small increments. It is much easier to season up at the end than to rescue a dish that has been over-salted early.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Quiche Lorraine take to cook?
From prep to plate, Quiche Lorraine takes about 75 minutes and yields 6 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Quiche Lorraine vegetarian?
No — this version contains non-vegetarian ingredients (shortcrust pastry, bacon, egg). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Quiche Lorraine?
The headline ingredients are shortcrust pastry, bacon, egg. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 3 servings or double for 12. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Quiche Lorraine?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Quiche Lorraine?
Quiche Lorraine pairs naturally with classic continental sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.