By The foodoodle kitchen · Published September 20, 2026
Quiche Lorraine
A classic French dish featuring a custard filled with bacon and Gruyère cheese, perfect for lunch or make-ahead meals.
Serves 4 · Prep 15 min · Cook 30 min · 45 min total · Medium
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Ingredients
- 200 g shortcrust pastry
- 150 g bacon lardons
- 100 g Gruyère cheese, grated
- 3 large eggs
- 200 ml heavy cream
- 0 pinch salt
- 0 pinch black pepper
- 0 pinch nutmeg
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Method
- Preheat your oven to 180°C (350°F). 5 min
- Roll out the shortcrust pastry and line a 20cm (8 inch) tart tin. 5 min
- Prick the base with a fork and refrigerate for 10 min. 10 min
- Meanwhile, cook the bacon lardons in a skillet until crispy, about 5 min. Drain on paper towels. 5 min
- In a bowl, whisk together the eggs, cream, salt, pepper, and nutmeg. 5 min
- Spread the cooked bacon and grated Gruyère evenly over the pastry base. 3 min
- Pour the egg mixture over the bacon and cheese. 2 min
- Bake in the preheated oven for 25 min or until the custard is set and the top is golden. 25 min
- Let it cool for 5 min before slicing and serving. 5 min
