Creamy Quiche Lorraine

Last Updated on November 2, 2024 by Elby | The Tasteful Pantry

Quiche Lorraine, with its rich creamy filling, crispy bacon, and delicate crust, is a timeless classic that never fails to deliver. This iconic French dish strikes the perfect balance between creamy, rich and savoury. Make a full batch of the Foolproof Shortcrust Pastry recipe and use the second quantity for Capsicum Bacon and Feta Quiche – it is delicious!

Quiche Lorraine has become a beloved staple in kitchens around the world. And while traditionalists may argue over the perfect recipe and whether or not cheese should be included, one thing remains constant: the luxurious creaminess that defines this dish. That said, mine is a little more controversial than some.

What’s in a Quiche Lorraine?

Ingredients

• shortcrust pastry (preferably homemade)
• bacon, diced
• onion, finely chopped
• eggs
• cream
• cottage cheese (the cottage cheese can be replaced with ½ cup of milk. However, the cheese does give the quiche Lorraine a creamier flavour – without increasing the cream content.)
• Dijon mustard
• a hint of nutmeg
• salt and pepper to taste
• cheese (you can experiment here – my recipe calls for parmesan and cheddar, however Gruyère is a common inclusion)

The Crust

Frozen pastry and pre-made pie crusts are great for convenience and when you are running short on time. However, neither even come close to homemade pastry. The buttery, flaky texture of a homemade crust with the creamy filling makes for the perfect Quiche Lorraine.

For a crispier crust and to ensure it is cooked through, blind bake the pastry before adding the filling. Check out my post on Foolproof Shortcrust Pastry for a detailed description of how to blind bake the crust.

Quiche Lorraine is a dish that never fails to delight. Treat yourself, your family or your guests with this indulgent and irresistible recipe.

Feedback & More

Did you try making the Foolproof Shortcrust Pastry? Let me know in the comments below. Cheers, Elby!

If you liked this recipe, check out some of my other International Tastes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.

Creamy Quiche Lorraine

Recipe by Elby | The Tasteful Pantry

Quiche Lorraine, with its rich creamy filling, crispy bacon, and delicate pastry crust, is a timeless classic that never fails to deliver.

Course: Brunch, Lunch, MainCuisine: FrenchDifficulty: Medium

5.0 from 2 votes

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Servings

8

servings

Prep time

50

minutes

Cooking time

40

minutes

Total time

1

hour 

30

minutes

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Ingredients

• Crust

• 3/4 cup plain flour

• 1/4 tsp salt

• 75 grams unsalted butter, cold and chopped

• 1 egg yolk

• 1/4 cup ice-cold water, approximately

• Filling

• 200 grams bacon, diced

• 1 onion, diced

• 6 eggs + the egg white from the pastry

• 50 grams cottage cheese (see Note 1)

• 1 cup cream

• 1 tsp dijon mustard

• 1/4 tsp nutmeg

• 1/2 tsp sea salt flakes

• 1/4 tsp pepper

• 30 grams parmesan cheese, grated

• 30 grams cheddar cheese, grated

Directions

• Crust
• Preheat oven to 190C | 170C fan forced and lightly grease a 24×3.5cm quiche pan.
• Place the flour, salt, butter and egg yolk into a food processor. Turn it onto low-medium and gradually pour the water in while it is running. Add enough water to turn it to a dough, it shouldn’t be sticky.
• Remove the dough from the processor, completely cover in plastic wrap and refrigerate for 30 minutes.
• Roll the pastry between two sheets of baking paper until approximately 2-3mm thick. Carefully place into prepared pan, pressing lightly to fit tightly to the edges and trimming any excess (let the pastry sit approximately 1cm above the edge of the pan).
• Blind bake the crust and set aside. Read my Foolproof Shortcrust Pastry post for further details about blind baking and other pastry tips.
• Filling
• Reduce oven temperature to 180C | 160C fan forced.
• Lightly spray a small pan and fry the bacon and onion over high heat for 4-5 minutes, or until the onion has softened and the bacon is a little crisp. Set aside to cool.
• In a large bowl, whisk the eggs, cottage cheese, cream, mustard, nutmeg and salt & pepper, until well combined.
• Stir in the parmesan and cheddar.
• Spread half of the bacon and onion mix across the bottom of the crust. Pour the filling over top and sprinkling with the remaining bacon and onion.
• Cook for 40 minutes, or until set in the centre. Set aside for 10 minutes to cool slightly before serving.
  
  
  Try my other tasty Classic recipes and definitely try my family favourite Mini Quiche Bites!
  

Notes

• Note 1: The cottage cheese gives the filling a creamier texture, without increasing the cream content. However, it can be replaced with ½ cup full cream milk.

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