Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Crust
Filling
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heavy frying pan; spatula; rolling pin; food thermometer; whisk or electric mixer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Crust · About 20 min
- Roll 300 g shortcrust pastry, 20 g plain flour for rolling using its flour and line a 24 cm tart tin. Chill 20 minutes. Heat oven to 190°C / 375°F; line with baking paper and weights, bake 15 minutes, remove weights and bake 5 minutes.
Check: The food must be hot through at 190°C / 375°F.
Filling · About 6 min
- Fry bacon from 200 g bacon, diced, 4 eggs, 250 ml cream, 100 ml milk, ¼ tsp nutmeg, ¼ tsp pepper 6 minutes and drain. Whisk remaining filling; add bacon.
Bake · About 35 min
- Pour into crust and bake 30–35 minutes until just set and centre reaches 71°C / 160°F.
Check: Look for this result: just set and centre reaches 71°C / 160°F.
Tips
- Blind-baking prevents a soggy pastry base.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use cooked mushrooms instead of bacon for a different quiche.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Quiche Lorraine one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Quiche Lorraine?
Blind-baking prevents a soggy pastry base.
What can I substitute in Quiche Lorraine?
Use cooked mushrooms instead of bacon for a different quiche.
Can I prepare Quiche Lorraine ahead?
Prepare the measured ingredients for Quiche Lorraine one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
