Quiche Lorraine Recipe Jump to recipe

Quiche Lorraine Recipe

A savory French dish made with a pastry crust, eggs, cream, cheese, and a variety of vegetables, meats or seafood. Perfect for breakfast, brunch or a light dinner.

Quiche is a savory French dish that typically consists of a pastry crust filled with a mixture of eggs, cream, and cheese, as well as a variety of vegetables, meats, or seafood.
The eggs and cream create a custard-like filling, while the cheese adds richness and flavor. The vegetables, meats, or seafood provide a contrast of texture and flavor.
The most well known quiche is quiche lorraine, traditionally made with bacon, eggs, and Gruyère cheese.


Quiche Lorraine Recipe

Cooking method: Baking
Cuisine: French
Difficulty: intermediate
Prep timeCook TimeRest TimeTotal Time
25 min 40 min 30 min 95 min
Servings: 6 person
Calories: 395kcal
Best season: all

A little History of Quiche

Quiche is believed to have originated in the medieval kingdom of Lothringen (now part of northeastern France), where it was known as a “Küchen” or “Küchena”. The traditional Quiche Lorraine was made with cream and eggs, but without cheese. It was a dish made primarily by and for the peasantry, who did not have access to more expensive ingredients.

Quiche Lorraine Recipe
Quiche is perfect for breakfast, brunch or a light dinner.

During the early 20th century, quiche became a popular dish in French bistros and cafes and it’s popularity spread to other parts of Europe and eventually to the United States. In the 1950s and 1960s, quiche became a trendy and fashionable dish in the United States, and it was often served at upscale parties and events.

The dish received a bit of a bad reputation in the United States in the 70s, being considered as a hippie-ish and elitist dish. But since then, quiche has made a comeback as a classic and versatile dish, enjoyed by people of all backgrounds.

It’s a dish that keeps evolving, having new and various ingredients, crusts and styles, gaining popularity again in modern days, loved for its rich and creamy filling and its flexibility in ingredients.


For the crust

For the filling


  1. To make the crust,

    combine the flour and salt in a food processor.

  2. Add the butter and pulse until the mixture resembles coarse crumbs.

  3. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Remove the dough from the food processor and form into a ball.

  4. Flatten the dough into a disk and wrap it in plastic wrap.
    Refrigerate for at least 30 minutes.

  5. Preheat the oven to 190°C (375°F).

  6. Roll out the dough on a lightly floured surface and press it into a 9-inch (23cm) quiche dish. Prick the bottom of the crust with a fork.

  7. In a skillet over medium heat, cook the bacon until crispy. Drain on a paper towel.

  8. In a medium mixing bowl, whisk together the eggs, cream, milk, salt and pepper.

  9. Sprinkle the bacon, broccoli florets (if using) and cheese over the crust. Pour the egg mixture over the bacon and cheese.

  10. Bake the quiche for 35-40 minutes, or until the filling is set and the crust is golden brown.

  11. Let the quiche cool for a few minutes before slicing and serving.

    Enjoy, Good Appetite!