Quiche Lorraine on a plate outside

Quiche Lorraine

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(28 ratings)

Prep: 10 mins Cook: 45 mins plus pastry making and blind baking

More effort

Serves 6

This all-time favourite is perfect for a relaxed picnic with friends – serve with a crisp green salad

Nutrition and extra info

  • Freezable


  • kcal588
  • fat41.9g
  • saturates22.4g
  • carbs29g
  • sugars0g
  • fibre1g
  • protein25.2g
  • salt2.45g


  • 1 deep 24cm blind-baked pastry case


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 lean rashers of smoked dry cure bacon, chopped



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 5 large eggs



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

  • 284ml carton single cream
  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 140g gruyère cheese, finely grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • generous grating of nutmeg



    One of the most useful of spices for both sweet and savoury


  1. Heat the oven to 180C/fan 160C/gas 4.

  2. Heat 1 tbsp olive oil in a frying pan and fry 6 chopped rashers of bacon for a minute or so until lightly cooked.

  3. Beat 5 large eggs, a 284ml carton of single cream and 150ml milk together with a fork then add 140g finely grated gruyère cheese, a generous grating of nutmeg and plenty of seasoning.

  4. Stir in half the bacon and carefully pour the mixture into the deep 24cm blind-baked pastry case then scatter over the remaining bacon.

  5. Bake for 35-40 minutes until the filling is set, starting to turn golden and slightly puffed up above the pastry case.

  6. Allow to cool a little before removing from the tin. Serve warm or at room temperature, with a green salad.

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Comments, questions and tips

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Anne Poutissou's picture
Anne Poutissou
18th Jul, 2019
This is not a quiche Lorraine. Please could you just call it quiche.
4th Nov, 2019
theres always one.........
21st Oct, 2014
very good and very yummy French Food. I love it. They serve this food in Restaurants in Pondicherry city in India. You can get details here https://www.zoompondy.com/articles/french-food-that-you-must-eat-in-pondicherry/
27th May, 2013
Lovely recipe.... although there was an awful lot of mixture... you will only need about half of the measurements. I made my quiche with bacon and mushrooms and as an added twist used st agur cheese broken up in the mixture... delicious for cheese lovers!!! :)
22nd Aug, 2012
quick and simple recipe. the family loved this at a party i done
22nd May, 2012
i used smokey bacon and red onion, also used the jus-rol pastry block. lovely just warm with a little salad
27th Apr, 2012
Have been using this recipe since it first appeared. It's wonderful at room temp. I always use cheddar as our gruyere( I am in South Africa) is a strange flavour in a quiche unless I mix it with one of our local cheeses.
18th Jul, 2011
didnt have cream so used evaporated milk. sprinkled chives on top just before it went in to the oven. very good.
5th Jun, 2011
If I wanted to use phylo pastry for the base, how much time do I have to bake the base?
15th May, 2011
Came out perfect first time and everyone finished their plate. Easy to make and cook. Worth giving a go.


31st Aug, 2015
Why don't you give a simple recipe for quiche made without cream?
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