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
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  • 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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14th Dec, 2010
Does anyone know if this recipe can be frozen?
26th Oct, 2010
very good and very easy, i used strong cheddar and added mushroom, onion and red pepper.Yum!Yum!
28th Apr, 2010
didn't have any bacon so used pancetta, definitely recommend it everybody loved it, even my daughter and she is very critical of my cooking
27th Jul, 2009
I used Jus-Rol ready shortcrust pastry and cheddar instead of Gruyere. It was absolutely delicious, very easy and will definitely make again.
15th Jul, 2009
very nice indeed. It will be added to my repertoire! Made it for a picnic at Kew Gardens. Adding spinach and pepper sounds interesting, I may try that
19th May, 2009
I made this for my husband and he thought it was delicious. I left out the netmeg as this makes the quiche taste like egg custard and added mushrooms. Next time i make this i will use a strong cheddar instead of the gruyère. All in all a very good recipe!
17th May, 2009
Tried this recipe for my family BBQ and everyone loved it! My mother in law (who doesn't eat a lot) had eaten 4 pieces by the end of the meal!
11th May, 2009
Dont you need to do a base as well
13th Apr, 2008
Excellent, it was eaten up very quickly at a family party. I had to make another a few days later for myself. I added mushrooms and onions aswell and used 1 less egg.
1st Jan, 2008
Sooooo good, next time i'll try adding green bell pepper and spinach.


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