Quiche Lorraine in 4 easy steps

Quiche Lorraine in 4 easy steps

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(16 ratings)

Prep: 20 mins Cook: 50 mins Plus chilling


Cuts into 8 slices
Intimidated by quiche and all that pastry making? Try this beginners guide and you'll be surprised how simple it can be

Nutrition and extra info

Nutrition: per serving

  • kcal610
  • fat49g
  • saturates23g
  • carbs31g
  • sugars1g
  • fibre1g
  • protein14g
  • salt1.73g
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  • flour, for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 500g block ready-to-roll shortcrust pastry
  • 200g smoked streaky bacon, chopped
  • 85g medium cheddar, cut into small cubes



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 3 egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 284ml tub double cream
  • pinch grated nutmeg


  1. Roll out pastry and lift into tin: Leave pastry to soften at room temperature so it doesn’t crack when rolling. Lightly flour rolling pin and work surface. Gently press top of pastry, from the end closest to you outwards, a few times, turn 90°, then repeat until 1cm thick. Now roll out pastry in one direction only, turning every couple of rolls, to a circle the thickness of a £1 coin. Use the rolling pin to lift pastry up and over tin, floured side facing up.

  2. Line the tin and trim the pastry: Smooth pastry over the base of the tin to remove any pockets of air. Gently ease pastry into the inside edge of tin and against the sides. Trim overhanging pastry with kitchen scissors so pastry rises 1cm above the rim. Roll excess pastry into a small ball and use to press pastry into the fluted edges. Chill for 30 mins, covered with cling film. Any left over can be chilled and reused, or frozen for up to a month.

  3. Bake the pastry case blind: Heat oven to 200C/fan 180C/gas 6. Cut a large piece of baking parchment, then scrunch into a ball. Open it out and use to line chilled pastry case, then tip in baking beans with more against the sides, to support pastry wall when baking. Bake on a baking sheet for 15-20 mins until the sides are crisp and set. Remove from oven and carefully lift paper and beans out. Return pastry to oven and cook for another 5 mins or until the base and sides are golden and crisp.

  4. Fill pastry case and bake Lower oven to 150C/fan 130C/gas 2. Heat a pan, then fry the bacon until golden. Scatter over the pastry base, discarding excess fat, followed by the cheese. Mix eggs, cream and nutmeg together, then half-fill the case. Rest baking sheet on an oven shelf, then pour in the rest of the mixture. Bake for 30-35 mins or until just set. Remove and allow to cool for 10 mins.

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Comments, questions and tips

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Comments (18)

mellalite's picture

Brilliant! Personally didn't try it myself, but it looked and smelled delicious - even my dad loved it who has always hated quiche! Woul definitely recommend this recipe to any first time quiche makers as it is so simple with great results! :-)

eviemay-003's picture

Such a brilliant easy recipe to follow and the result is so much nicer than any shop bought quiche. Have made this so many times now and varied the filling but the family favourite is still the original!!

jaynekerr's picture

very easy, fab

rbarkhuysen's picture

I've made this over and over again and it's always a big success, delicious and so easy!

clairhayward's picture

ps I missed out nutmeg and included chopped up spring onions!

clairhayward's picture

Seriously yummy quiche. I didn't worry about baking the pastry blind first either, just placed the filling straight in the uncooked pastry lining, then straight in the oven for about 30mins!

cat123's picture

I think I may have to accept that me and pastry are never going to be friends. :-(

I followed the instructions scrupulously but my pastry still disintegrated when I tried to put it in the tin, and the tip with the ball of pastry just resulted in the two bits of pastry sticking together and making more holes. Some of the filling escaped despite my attempts to patch the resulting gaps, and the whole thing took much longer to cook than the recipe indicated – nearer 50 minutes than 30. All the mess and hassle is quite worth it, though – the end result is utterly delicious, and much better than any quiche I’ve ever bought. One to try again, but definitely only when I’ve got time to spare!

scrappydoo's picture

This has become a regular. Today I used half fat double cream and the result was great.

sarahcoley1976's picture

lovely simple recipe, i made my own pastry but could have rolled it out a little thinner. I used ham mushroom and onion in the egg mixture and it was tasty...i can imagine the bacon would be even better though. Hubby took the last slice to work for his mate to try, it went down a storm, will defo make again x

scrappydoo's picture

Excellent quiche recipe. This will become a regular. I'll keep the ratio of eggs and cream the same and just vary the other ingredients. Loved it.

nickyl1's picture

Loved this - easy to make and pretty good to eat as well!

tfassociates's picture

fantastic - and so simple!

vicki8190's picture

I did this in a 10 inch tin and used homemade pastry with 8 oz flour, 4 oz butter abd salt. I worked out great. Very simple and very tastey.

juliejane's picture

Made this for my husband, he thought it was really nice, but has asked for onions in it next time i make it, and no nutmeg as he said that it reminded him of egg custard tarts! Note for bcnfoodie, i used a 10 inch tin and and was a perfect size.

karengi's picture

Just made this tonight, it went down a storm. Nice and easy too.

bcnfoodie's picture

I can't for the life of me see what sized tin I'm supposed to use. I would have love to have made this recipe, but without such important information it isn't worth it.

colletterae's picture

Fantasic - made this lots of times now and have had lots of compliments - better than anything you can buy ready made and really easy.

shezza's picture

so easy and very tasty. i have also made them in individual sizes for luches out and have used different bacons as well

Questions (0)

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Tips (1)

neilandme's picture

Use whole milk instead of double cream.
I like adding tinned sliced mushrooms (pat them dry first).
If you have a food processor, the pastry is very easy to make: blitz 200g/8oz bread flour with 100g/4oz butter (you can add a little salt if using unsalted butter) and a little pepper, then add fridge-cold water, a little at the time (probably 3 soupspoons worth), whizz well (top speed) before adding any more water: be patient because it takes a little time before the mixture becomes a dough ball. (If too wet, add a little flour with food processor on.) Put the pastry to rest in the fridge while preparing the filling. Roll the pastry on greaseproof and baking paper (sprinkle some flour on the paper and on the rolling pin). When I use a large tin I bake the pastry blind for about 20mins @ 190C/375F, then I fill the dish quickly and put it back in the oven for 30 to 35/40 mins (the top should not be wobbly). If using individual tartlet moulds I don't do the baking blind thing. (All my tins are Teflon coated so I don't bother with buttering then first either.) Because my cooking skills are minimal, I try to make the large quiche earlier than needed and then I re-heat it gently (150C for 20mins or so) and, fingers crossed, any sogginess evaporates. Enjoy!

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