How to Make a Quiche Lorraine

Discover the classic French dish: Quiche Lorraine, made with savory ham, eggs, and cheese filling in a crispy crust. Perfect for any mealtime
A Quiche Lorraine is probably what will be the most popular picnic tart for the King’s Coronation in May. We’ve added extra mature Cheddar cheese and some beechwood smoked bacon lardons with free range egg and double cream all filled into a fine short crust pastry case.
There’s a reason no buffet, picnic or family celebration is complete without a classic Quiche Lorraine. Enjoy warm or cold, served with a fresh side salad and tangy dressing to cut through the richness of the quiche.
Serves 6.


  • 1 9-inch pie crust – see our recipe for short-crust pastry.
  • 6 slices bacon, chopped into lardons. Why not try beechwood smoked bacon for just that bit of extra richness.
  • 1 small onion, diced
  • 1/2 cup grated extra mature Cheddar cheese or Gruyere cheese if that’s not available.
  • 4 large eggs – free range if possible!
  • 1 cup heavy cream or double cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg


  1. Preheat oven to 375°F (190°C).
  2. In a skillet over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside on paper towels.
  3. Add the onion to the bacon grease and cook until translucent, about 5 minutes.
  4. In a bowl, whisk together the eggs, cream, salt, pepper, and nutmeg.
  5. Add the bacon and onion to the bottom of the pie crust.
  6. Sprinkle the cheese over the bacon and onion.
  7. Pour the egg mixture over the cheese.
  8. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
  9. Let the quiche cool for 10 minutes before slicing and serving.
Visited 40 times, 1 visit(s) today

Be the first to comment

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.