Summary: Classic French Quiche Lorraine featuring savoury shortcrust pastry filled with a rich custard of eggs, double cream, and smoked bacon, baked until golden brown. This traditional 6-portion recipe takes 90 minutes in total, combining precise pastry-making techniques with careful emulsion chemistry for a silky texture.
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Category: Main Dishes, French Cuisine
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Quick overview
- Dish: Quiche Lorraine
- Category: Main Dishes, French Cuisine
- Cuisine: French
- Main ingredient: Smoked bacon, 200 g (premium streaky bacon)
- Guide: 12 most popular French dishes: favourite recipes of French cuisine
- Total time: 90 minutes (45 min prep + 45 min cooking)
- Difficulty: Medium
- Portions: 6 portions (Portion weight: 210 g)
- Key technique: Blind baking and custard emulsion
- Preparation types: Baking
- Dietary info & Allergens: Contains eggs, milk, gluten
- Suitable for: Lunch, dinner, festive gatherings
- Nutritional values (per 1 portion): 485.4 kcal, Protein: 14.8 g, Fat: 36.5 g, Carbohydrates: 26.2 g
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: Artisan Ale, Chablis, Sparkling Mineral Water
- In short: Savoury shortcrust pastry pie filled with eggs, double cream and bacon, baked until golden brown.
- Last updated: 21 September 2026
WAGUU says: “Mastering Quiche Lorraine relies on blind baking the pastry to prevent a soggy bottom and keeping the oven temperature moderate so the custard sets silky smooth without splitting.”
How to take it further: Infuse the double cream with a crushed clove of garlic, or add a pinch of freshly grated nutmeg to the egg mixture.
Key facts
| Prep time: | 45 minutes |
| Cooking time: | 45 minutes |
| Temperature: | 180 °C |
| Number of portions: | 6 portions |
In a nutshell
Experience the pinnacle of French baking with this authentic Quiche Lorraine. Combining a buttery, crumbly shortcrust pastry base with smoky lardons and a luxurious egg and double cream custard, this pie delivers comforting richness and sophisticated culinary heritage straight to your table.
Ingredients
Base portions: 6 portions • Portion weight: 210 g
| Ingredient | Amount | Quality |
|---|---|---|
| Plain flour | 250 g | Unbleached sifted flour |
| Unsalted butter | 125 g | Chilled and cubed |
| Cold water | 50 ml | Iced water |
| Table salt | 12 g | Fine sea salt |
| Smoked streaky bacon | 200 g | Diced lardons |
| Whole eggs | 3 pcs | Free-range |
| Double cream | 300 ml | Full fat 48% |
| Ground black pepper | 2 g | Freshly ground |
Why you will love this recipe
- Authentic French texture: The combination of a buttery shortcrust base and a velvety egg-and-cream filling creates an irresistible mouthfeel.
- Reliable technique: Blind baking guarantees a crisp pastry crust without any sogginess.
- Versatile appeal: Perfect for a sophisticated weekend brunch, a light dinner, or an elegant lunch party.
Why it works: Precision chilling of the pastry butter guarantees flakiness, while the moderate baking temperature ensures the custard sets smoothly without curdling.
Recipe overview
Prep: 45 min | Cooking: 45 min | Difficulty: Medium | Portions: 6 portions | Type: Main dish | Origin: French
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing and chilling the shortcrust pastry – 20 min
Appliances: Refrigerator
1. Sift 250 g of plain flour and 6 g of table salt into a large mixing bowl. Add 125 g of chilled, cubed unsalted butter. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Pour in 50 ml of cold water and gently bring the dough together into a cohesive ball without overworking it. Wrap the dough tightly in cling film and refrigerate for 20 minutes to rest the gluten.
VKB: Visual check point (VKB): The dough should hold its shape when squeezed and show small visible flecks of cold butter.
Before moving to the next step:
Ensure the dough is thoroughly chilled so the butter does not melt during rolling, which would compromise the flaky pastry texture.
Phase 2: Rolling and blind baking the crust – 25 min
Appliances: Oven
2. Preheat your oven to 180 °C. Roll out the chilled pastry on a lightly floured surface to a thickness of 3 mm. Line a 24 cm tart tin with the pastry, trimming the edges neatly. Prick the base lightly with a fork, line with baking parchment, and fill with baking beans. Blind bake in the preheated oven at 180 °C for 15 minutes, then remove the paper and beans and bake for an additional 5 minutes until the pastry is lightly golden and dry.
VKB: VKB: The pastry base must be completely dry and lightly golden with no raw dough patches.
Before moving to the next step:
Allow the blind-baked pastry shell to cool slightly so it does not scramble the eggs when the liquid filling is poured in.
Phase 3: Preparing the bacon and custard filling – 15 min
Appliances: Hob
3. Place 200 g of diced smoked streaky bacon into a frying pan over medium heat. Sauté for 8 minutes until crisp and golden, rendering out the excess fat. Drain the bacon on kitchen paper. In a mixing bowl, whisk together 3 whole eggs, 300 ml of double cream, 2 g of ground black pepper, and the remaining 6 g of table salt until smooth and homogenous.
VKB: VKB: The bacon lardons should be thoroughly rendered and crisp, and the egg-cream mixture fully emulsified.
Before moving to the next step:
Check that the bacon has cooled slightly to prevent premature protein coagulation when mixed with the eggs.
Phase 4: Assembling and baking the quiche – 30 min
Appliances: Oven
4. Scatter the cooked bacon evenly across the bottom of the pre-baked pastry shell. Pour the egg and cream custard mixture over the bacon, ensuring it distributes evenly around the lardons. Bake in the oven at 180 °C for 30 minutes until the filling is puffed, golden brown on top, and has a slight wobble in the very centre.
VKB: VKB: The centre of the quiche should be set yet gently wobble when the tin is nudged gently.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Tart tin | 24 cm diameter | Pie dish | Difficulty removing slices if not greased |
| Mixing bowl | 2 l capacity | Glass bowl | Spillage during vigorous mixing |
| Frying pan | 26 cm diameter | Skillet | Overcrowding the bacon |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 231.1 kcal | 485.4 kcal | 2912.4 kcal |
| Fat | 17.4 g | 36.5 g | 219.0 g |
| of which saturates | 10.2 g | 21.4 g | 128.4 g |
| Carbohydrates | 12.5 g | 26.2 g | 157.2 g |
| of which sugars | 0.8 g | 1.7 g | 10.2 g |
| Protein | 7.0 g | 14.8 g | 88.8 g |
| Salt | 0.9 g | 1.9 g | 11.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use ice-cold water when mixing the pastry to ensure the butter pieces remain solid, creating flaky layers during baking.
- Tip 2: Blind bake the pastry crust with baking beans until completely dry to prevent moisture from the custard soaking into the bottom.
- Tip 3: Whisk the eggs and double cream thoroughly to create a uniform emulsion that sets into a silky custard.
- Tip 4: Let the baked quiche rest for 15 minutes before slicing to allow the custard to firm up for clean portions.
Scientific background
The culinary success of Quiche Lorraine rests on two primary chemical transformations: the thermal coagulation of egg proteins and starch-lipid interactions in shortcrust pastry. When heated in the oven, the proteins in the whole eggs and double cream cross-link to form a stable protein gel matrix that traps liquid fat and water, yielding a velvety custard. Simultaneously, water vaporization within the laminated butter layers of the pastry creates steam pockets, expanding the dough to produce a flaky, tender crust.
Fine Dining – Professional techniques
- Plate composition: Serve a pristine wedge in the centre of a warm ceramic plate, garnished with micro herbs.
- Textural contrasts: The crisp, crumbly shortcrust pastry contrasts sharply with the silky, melting custard.
- Temperature contrast: Best served warm at approximately 55 °C to maximize aroma release.
- Aromatic garnishes: Finish with a dusting of freshly cracked black pepper just before serving.
Sensory radar
- Appearance: Golden-brown pastry crust enclosing a smooth, speckled custard surface.
- Aroma: Rich buttery pastry accompanied by smoky bacon notes.
- Taste: Savoury, rich, and deeply comforting with balanced saltiness.
- Texture: Crumbly base supporting a velvety, melt-in-the-mouth custard.
Pairing
- BEER: Artisan Belgian blonde ale
- WINE: Crisp French Chablis
- NON-ALCOHOLIC: Sparkling mineral water with lemon
Various preparation variants
- Mini Quiches: Scale down the pastry and filling into individual tartlet tins for elegant canapé-style servings at parties.
- Cheese-Enriched Crust: Incorporate 50 g of grated Gruyère cheese into the pastry dough for an extra layer of savoury depth.
Allergens and dietary information
Contains: Eggs, milk, gluten • Gluten: Contains wheat flour • Not suitable for: Vegetarians, vegans, lactose-intolerant individuals
Suitable for
Lunch, dinner, weekend brunch, festive gatherings
Substitution catalog
- Double cream: Single cream mixed with whole milk (not part of the recipe)
FAQ
Why did my pastry shrink during blind baking?
Pastry shrinkage is typically caused by overworking the dough or failing to rest it in the refrigerator before baking.
Can I freeze Quiche Lorraine?
Yes, fully baked and cooled quiche can be wrapped and frozen for up to 2 months; reheat gently in the oven before serving.
How do I prevent a soggy pastry bottom?
Blind baking the crust with baking beans until dry and golden guarantees a crisp base that resists moisture.
Can I use pre-made shortcrust pastry?
While homemade pastry yields the best flavour, quality store-bought shortcrust pastry works well when pressed for time.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and bake two separate 24 cm tart tins simultaneously on different oven shelves, rotating halfway through. • 20+ people: Prepare three batches of pastry and custard, baking them sequentially or using multiple ovens to maintain consistent heat control.
Sides and Serving
- Green garden salad with vinaigrette – crisp salad leaves add refreshing acidity to balance the rich custard (not included in the recipe)
- Steamed French green beans – tender beans provide a clean vegetable contrast (not included in the recipe)
Serving: Serve warm in wedges on warmed plates alongside a crisp green salad.
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Reheat in a preheated oven at 160 °C for 15 minutes until warm through.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
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Common mistakes
- Skipping blind baking – Leads to a soggy, undercooked pastry crust that absorbs the liquid filling.
- Overworking the pastry – Results in tough, chewy pastry rather than a flaky, tender shortcrust.
- Baking at too high a temperature – Causes the egg custard to curdle and separate instead of setting silky smooth.
- Slicing while piping hot – Causes the custard to collapse and run before it has had time to set during resting.