Quiche Lorraine
Crisp homemade shortcrust filled with smoky bacon and a soft, creamy egg custard. The original from Lorraine has no cheese, just bacon, eggs and cream.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the pastry
Mix the flour and salt in a bowl, then rub in the butter with your fingertips until it looks like breadcrumbs. Add the egg yolk and 3 tablespoons of cold water and bring it together into a dough, adding the last spoon of water only if needed. Flatten into a disc, wrap and chill for 30 minutes.
- 200 g flour
- ½ tsp salt
- 100 g cold butter
- 1 egg yolk
- 3–4 tbsp cold water
✅ Done when: the dough holds together smoothly with no dry cracks
Line the tin
Heat the oven to 200°C (390°F). On a lightly floured surface, roll the pastry out to about 3 mm thick and use it to line a 23 cm tart tin with a removable base. Prick the base all over with a fork and chill for 10 minutes so it doesn't shrink in the oven.
- 2 tbsp extra flour, for dusting
- 1 disc pastry dough from step 1
✅ Done when: the pastry sits snugly in the tin with no gaps or holes
Pre-bake the case
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Cook the bacon
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Make the custard
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Fill and bake
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Rest and serve
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Make the pastry
Mix the flour and salt in a bowl, then rub in the butter with your fingertips until it looks like breadcrumbs. Add the egg yolk and 3 tablespoons of cold water and bring it together into a dough, adding the last spoon of water only if needed. Flatten into a disc, wrap and chill for 30 minutes.
- 200 g flour
- ½ tsp salt
- 100 g cold butter
- 1 egg yolk
- 3–4 tbsp cold water
✅ Done when: the dough holds together smoothly with no dry cracks
Line the tin
Heat the oven to 200°C (390°F). On a lightly floured surface, roll the pastry out to about 3 mm thick and use it to line a 23 cm tart tin with a removable base. Prick the base all over with a fork and chill for 10 minutes so it doesn't shrink in the oven.
- 2 tbsp extra flour, for dusting
- 1 disc pastry dough from step 1
✅ Done when: the pastry sits snugly in the tin with no gaps or holes
Pre-bake the case
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Cook the bacon
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Make the custard
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Fill and bake
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Rest and serve
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The Story Behind the Dish
Quiche comes from Lorraine in north-eastern France, a region long shared with Germany; the name likely comes from the German Kuchen, meaning cake. The earliest versions were made with bread dough, filled with eggs, cream and smoked pork.
Over time, shortcrust pastry replaced the bread dough, and quiche spread across France and then the world, picking up cheese, onions and vegetables along the way.
⭐ Why It's Famous
It is the perfect balance of crisp pastry, smoky bacon and a custard so soft it almost melts.
💡 Fun Fact
In Lorraine, adding cheese makes it a 'quiche vosgienne', not a quiche lorraine. Purists take the difference seriously.
Lorraine (Nancy)
48.69°N, 6.18°E
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