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Classic French Quiche Lorraine cooling on a wire rack
1Total Time
15Prep Time
45Bake Time
A little effort

Quiche Lorraine

5 Reviews

About our classic French Quiche Lorraine recipe:

An all-time family favourite, this delicious Quiche Lorraine recipe is ideal for summer evening al fresco dining and those last-minute Sunday picnics. Taken from Eric Lanlard's Tart It Up book.

What is Quiche Lorraine?

This tasty quiche is a French recipe; it's a rich savoury tart made with eggs, cream, bacon lardons, and cheese.

Where is Quiche Lorraine from?

It was created in Lorraine, a region in North-eastern France. The word 'quiche' may come from the German word 'kuchen', which means cake. 

How long should I bake a quiche at 180°C?

Once your quiche is filled and ready for baking, it should be baked in your oven at 180°C for approximately 30-35 minutes to ensure the filling's cooked through. The top of the quiche should look golden brown and slightly crispy.

1Total Time
15Prep Time
45Bake Time
A little effort


  1. Step 1:

    Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6).

  2. Step 2:

    Brush the inside of the cooked pastry case with one of the eggs, lightly beaten. Bake in the oven for 8–10 minutes, or until golden (this is to seal the tart). Leave to cool. Reduce the oven temperature to 180°C (160°C fan, 350°C, gas mark 4).

  3. Step 3:

    Heat the butter and olive oil in a frying pan over a low heat. Add the shallots and cook gently until golden, stirring occasionally. Remove from the pan and put to one side.

  4. Step 4:

    Add the lardons to the same pan with any juices left behind from the shallots, and fry until golden. Remove the lardons from the pan, add to the shallots and leave to cool.

  5. Step 5:

    Beat the remaining eggs in a bowl and stir in the cream, cheese and nutmeg, and add salt and pepper to taste. Remember that the lardons and cheese are already naturally salty.

  6. Step 6:

    Scatter the cooked lardons and shallots across the base of the pastry case and transfer the cream mixture to a jug. Place the tin on the oven shelf, then pour the cream filling over the lardons, filling the case right to the top.

  7. Step 7:

    Bake in the oven for 25–30 minutes, or until the filling has set and the top of the quiche is lovely and golden.

  8. Step 8:

    Serve warm accompanied by a leafy salad with a walnut oil dressing.


    • 1 Shortcrust pastry (pre-prepared pastry case)
    • 4 Egg(s) (free range)
    • 25g Butter (unsalted)
    • 1 tsp Olive oil
    • 2 Shallot(s) (finely chopped)
    • 150g Lardons (thick slices of bacon)
    • 250ml Double cream
    • 125g Gruyère (finely grated)
    • 1 tsp Nutmeg (freshly grated)
    • 1 Salt
    •  Black pepper (freshly ground)

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