Last Updated on 15 August, 2026 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 shortcrust pastry recipe and use the second quantity for capsicum bacon and feta quiche or caramelised onion and goat’s cheese tart. Mini quiche bites are small and have a similar flavour profile, great for parties. For a lower carb dish, try bacon and egg bake or zucchini slice.
Quiche Lorraine has become a beloved staple in kitchens around the world. Traditionalists may debate the perfect recipe and whether cheese should be allowed anywhere near it, but I am all for cheese.
What’s in the Creamy Quiche Lorraine Recipe?
The Filling
- Bacon, diced – smoky, salty and rich, bacon is the backbone of any good quiche Lorraine. Use streaky bacon for the best flavour, and make sure it’s cooked until golden before adding it to the filling.
- Onion, finely chopped – gently sautéed onion adds a subtle sweetness that balances the saltiness of the bacon. It also gives the quiche a lovely depth of flavour.
- Eggs – the base of the filling. They hold everything together and give the quiche that light, custardy texture. Fresh, free-range eggs will give the best result.
- Cottage cheese – this might not be traditional, but it adds a delicious creaminess without overdoing the cream. You can replace it with ½ cup of milk if you prefer, though the cottage cheese gives a lovely soft flavour and texture.
- Cream – for that silky, luscious texture quiche Lorraine is known for. Use thickened cream.
- Dijon mustard – just a touch adds subtle warmth and tang that lifts the whole dish. It also pairs beautifully with the bacon and cheese.
- A hint of nutmeg – this classic addition brings a gentle, nutty spice that complements the creamy filling perfectly.
- Salt and pepper to taste – season carefully, especially if your bacon or cheese is on the salty side.
- Cheese – feel free to experiment here. Parmesan and cheddar are a reliable combination, but Gruyère is traditional for a reason, it melts beautifully and adds that signature nutty flavour.
The Crust
Shortcrust pastry (preferably homemade) – a buttery homemade shortcrust pastry gives Quiche Lorraine its wonderfully crisp, flaky base and adds so much flavour. While frozen pastry or ready-made pie crusts are convenient and work well when you’re short on time, homemade pastry really takes this quiche to the next level.
For the best results, blind bake the pastry before adding the filling. This helps keep the base crisp and ensures it’s fully cooked rather than soggy. If you’ve never blind baked pastry before, my shortcrust pastry post walks you through the process step by step.
Tips for the Perfect Quiche Lorraine
Quiche Lorraine can be served for brunches, lazy weekend lunches, and even a light dinner. It’s one of those reliable recipes that feels comforting yet elegant – equally suited to a family table, a dinner party, or a picnic blanket.
The key to a good quiche Lorraine lies in the contrasts: crisp yet buttery pastry against silky filling with pieces of smoky bacon. Blind-baking the pastry base keeps everything light and flaky, and letting the filling rest before slicing ensures it stays beautifully set. It’s simple cooking, but with that French knack for making simple things taste luxurious.
FAQs
Can I make quiche Lorraine ahead of time?
Yes, it’s one of those wonderful dishes that actually benefits from being made in advance. You can bake it the day before, let it cool completely, and store it covered in the fridge. Reheat it gently in the oven until warmed through, or serve it cold for a more traditional French-style lunch.
How do I stop the pastry from going soggy?
Blind-bake the pastry shell before adding the filling. That means lining it with baking paper, filling it with baking beads (or dried rice), and baking until lightly golden. This step seals the base and helps keep it crisp once the custard is added.
Can I use milk instead of cream?
You can, although it will slightly reduce the richness. A mix of milk and cottage cheese works well if you’re looking for a lighter option while keeping a creamy texture. The flavour will still be lovely — just a touch less decadent.
Is Quiche Lorraine served hot or cold?
Traditionally, it’s served warm or at room temperature, which allows the flavours to shine and the texture to set properly. That said, it’s perfectly delicious cold too, especially for picnics or lunchboxes.
What kind of cheese is best for quiche Lorraine?
Gruyère is the classic choice — it melts beautifully and adds a subtle nuttiness. However, a mix of cheddar and parmesan also works perfectly. The key is to use something that melts well and complements the bacon rather than overpowering it.
Why did my quiche filling turn watery?
That usually happens if the cream-to-egg ratio is off or if the quiche was overbaked. Stick to a balanced custard base and bake until the centre is just set with a slight wobble. It will firm up as it cools.
Other Easy Egg Recipes
- Capsicum bacon and feta quiche
- Goat’s cheese tart with caramelised onion
- Bacon and egg bake
- Mini quiche bites
- Bacon and egg panini
Feedback and More: Have you given the creamy quiche Lorraine recipe a go? Leave a star rating ⭐⭐⭐⭐⭐ or a comment below to let me know what you thought. Cheers, Elby!
If you liked this recipe, check out some of my other international inspired dishes or French recipes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Quiche Lorraine
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Crust
- ¾ cup flour - plain, all purpose
- ¼ tsp salt
- 75 grams unsalted butter - cold and chopped
- 1 egg yolk - (save the white for the filling)
- 2 tbsp ice-cold water - approximately
Filling
- 200 grams bacon - streaky, diced
- 1 onion - diced
- 6 eggs
- 1 egg white - from the pastry (omit if you use store bought pastry)
- 50 grams cottage cheese - see notes
- 240 ml cream - thickened
- 1 tsp Dijon mustard
- ¼ tsp nutmeg
- ½ tsp salt
- ¼ tsp pepper
- 30 grams parmesan cheese - fresh, grated
- 30 grams cheddar cheese - grated
Instructions
Crust
- Preheat oven to 190°C | 170°C fan forced and lightly grease a 23cm 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 30-60 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 180°C | 160°C 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, salt and 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.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
