Quiche Lorraine Recipe

Recipe By Slurrp

Quiche is known for being a part of French cuisine, but the dish actually originated in Germany in the middle ages. The place of its origin was the medieval kingdom of Lothringen, which was later occupied by the French and renamed Lorraine. The word ‘quiche’ has been derived from the German word ‘kuchen’, which means cake. ‘Quiche lorraine’ was originally an open pie filled with bacon, egg and cream custard. Cheese was added to it only later. Earlier, the crust at the bottom was made with bread dough, but it has now evolved into a crust made with puff pastry. Quiche was well known in England after the Second World War, and in the U.S. during the 1950s. Due to its main ingredients being vegetarian, quiche was labelled unmanly. Today, quiche may be served a starter, for lunch or dinner, or as an evening snack.

27 Rating -
Quiche Lorraine

ingredients serve

Ingredients for Quiche Lorraine Recipe

  • 20 gram Butter
  • 1 onion, finely chopped brown
  • 4 bacon rashers, excess fat trimmed, finely chopped
  • 4 Coles Australian Free Range Eggs, lightly whisked
  • 3/4 cup thickened cream
  • 1 cup Milk
  • 1/2 cup finely grated gruyère
  • As required Shortcrust pastry
  • 1.50 cup plain flour
  • 125 gram Butter
  • 2 Coles Australian Free Range Egg yolks
  • 2 teaspoon chilled water

Directions: Quiche Lorraine Recipe

Steps To Prepare

  • STEP 1.To make shortcrust pastry, place flour and butter in a food processor.
  • STEP 1.Process until fine crumbs form.
  • STEP 2.Add egg yolks and water. Process until the dough comes together.
  • STEP 3.Turn onto a lightly floured surface and gently knead until smooth.
  • STEP 4.Shape into a disc.
  • STEP 5.Wrap in plastic wrap.
  • STEP 6.Place in the fridge for 30 minutes to rest.

Cooking Directions

  • STEP 1.Preheat the oven to 200°c.
  • STEP 7.Roll out the pastry on a lightly floured surface to a 3mm-thick disc.
  • STEP 8.Line a 23cm fluted tart tin, with removable base, with the pastry.
  • STEP 9.Use a sharp knife to trim excess.
  • STEP 10.Place in the fridge for 15 minutes to rest.
  • STEP 11.Line pastry with baking paper and fill with pastry weights or rice.
  • STEP 12.Place on a baking tray.
  • STEP 13.Bake for 10 minutes.
  • STEP 14.Remove paper and weights or rice.
  • STEP 15.Bake for 8-10 minutes or until light golden.
  • STEP 16.Remove from the oven. Reduce oven to 160°c.
  • STEP 17.Meanwhile, melt butter in a medium frying pan over low heat.
  • STEP 18.Cook onions, stirring for 8-10 minutes or until the onion is very soft and translucent.
  • STEP 19.Add bacon and cook, stirring for 5 minutes or until lightly golden.
  • STEP 20.Set aside to cool slightly.
  • STEP 21.Whisk the egg, cream and milk in a jug. Season.
  • STEP 22.Arrange the onion mixture and gruyère over the pastry case.
  • STEP 23.Pour over the egg mixture.
  • STEP 24.Bake for 25-30 minutes or until set.
calories per serving
29 g Fat76 g Protein29 g Carbs9 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp