This classic French quiche Lorraine recipe, with crispy bacon in a rich egg custard, is made with 4 simple ingredients in a melt in the mouth pastry case. This iconic French quiche is made with crème fraiche, and doesn’t include any cheese!
We love cheese in quiche – like in this courgette quiche and tomato quiche – however this classic French quiche Lorraine recipe is indeed a quiche without cheese! Whilst there are many quiche Lorraine recipes that do include it, I wanted to go back to the traditional quiche Lorraine recipe. Made with crème fraiche (like this French leek tart recipe), it makes the custard smooth and rich, I really don’t think you miss the cheese!
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Why we love this recipe
- This quiche recipe is made with simple ingredients, but is big in flavour!
- It is so versatile – whilst perfect for entertaining, this bacon quiche is also an easy midweek family dinner.
- The buttery, crumbly pastry just melts in the mouth and the filling is rich and creamy.
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Ingredient notes and substitutions
As you see from the short list below, the classic quiche Lorraine ingredients are very simple!
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Pastry – I have given the ingredients and instructions for my shortcrust pastry. I do recommend homemade pastry, however substitute with store bought pastry if you don’t want to make your own.
- Bacon – I recommend using smoked bacon for this recipe. Either use rashers and slice into lardons, or use ready sliced lardons.
- Eggs – size large eggs.
- Crème fraiche – this thick cultured cream is widely used in European recipes, particularly French recipes. It has a slight tang (although is not as tangy as sour cream), and is suitable for many dishes as its high fat content means it doesn’t curdle when heated. Substitute with cream – it doesn’t have the tang of crème fraiche but is rich and silky. Use leftover crème fraiche stirred through pasta, or instead of tomato sauce on pizza, as in this German pizza.
- Nutmeg – a pinch of ground nutmeg is optional, but adds a lovely warm background flavour.
- Salt and pepper – to make the flavours pop!
How to make quiche lorraine from scratch
Please scroll down to the recipe card at the end of the post for the full recipe.
- Make the shortcrust pastry: combine the flour and salt in a large bowl, then add the butter cubes and lightly rub into the flour with your fingertips until it resembles breadcrumbs.
- Whisk the egg yolk with the cold water and stir into the flour. Mix to combine, then shape into a disc, wrap in clingfilm and place in the fridge for at least 30 minutes.
- Fry the bacon: fry the bacon pieces until golden and crispy. Remove to a plate lined with kitchen paper and leave to cool slightly.
- Roll out the pastry and place in your quiche tin or pie dish. Gently press the pastry down with your fingers into the edges of the tin. Using a sharp knife cut off the excess pastry, then slightly push the pastry up with your fingers so it is just above the top of the sides (to allow room for it to shrink slightly). Prick the base with a fork, place a piece of greaseproof paper / parchment pastry over the pastry and fill with baking beans or rice. Bake in the preheated oven.
- Remove the baking beans and baking paper. Your pastry will be a very pale golden colour and still look slightly raw in places.
- Brush the pastry all over with a little of the beaten egg. Return the pastry case to the oven for a few more minutes, until golden.
- Whisk the quiche filling together: In a bowl or jug, whisk the beaten eggs with the crème fraiche, nutmeg, salt and pepper.
- Assemble the quiche: Sprinkle the cooked bacon over the pastry base, then carefully pour the egg custard over the bacon. Place in the oven at a lower temperature and bake until golden and puffed up. The filling should be set but still jiggle a little in the middle. Let stand for a few minutes before serving.
FAQ
Why is my quiche Lorraine watery?
If your quiche Lorraine is watery, it means it was either underbaked or over baked. The quiche is cooked when it feels firm in the centre when gently pressed, but has a little bit of jiggle in the centre.
What happens if I don’t blind bake the pastry?
If you pour the egg custard onto raw pastry, the pastry will absorb the liquid as it cooks, making the pastry case soggy rather than crisp.
My recipe tips
- If making the homemade shortcrust pastry – make sure the butter is cold. Don’t work the pastry too much otherwise it will be tough.
- Don’t be tempted to skip blind-baking the pastry, otherwise you will end up with a soggy base!
- Brushing the pastry with a little of the beaten egg after its initial blind bake helps to keep the base crisp.
- Don’t over bake the quiche – it is cooked when firm at the edges but still has a bit of a jiggle at the centre.
Serving Ideas
- Serve with some peppery salad leaves such as rocket (arugula), a simple green salad or a salad like this parmesan and pear salad or fig and goats cheese salad.
- To make it into more of a filling dinner, a side of crispy parmentier potatoes (as served in the image below), or some fresh bread or focaccia.
Make ahead/storage
This quiche recipe is best served on the day it is made, either warm or at room temperature. However store any leftovers in the fridge, covered, for up to 3 days.
Freezer – you can freeze the baked quiche. Cool completely, then wrap well and freeze for up to 3 months. Thaw in the fridge overnight. Remove all the wrapping and reheat in a moderate oven (180˚C / 350˚F) until piping hot throughout.
Why not try…
You may also like these other easy French recipes.
Classic Quiche Lorraine
Author: Robyn
This classic French quiche Lorraine recipe without cheese, is so easy to make! With buttery pastry, creamy filling and smoked bacon, serve this delicious French quiche for brunch, lunch or dinner!
Ingredients
Shortcrust Pastry
- 250g (1⅓ c) plain flour
- ½ teaspoon salt
- 125g (½ c) cold butter cut into cubes
- 1 egg yolk from a large egg
- 50ml (⅛ c + 4 teaspoons) cold water
Quiche Filling
- 120g (4 oz) smoked bacon
- 4 eggs size large, beaten
- 320g crème fraiche or cream
- pinch nutmeg
- ½ teaspoon salt
- black pepper
Instructions
Make The Pastry
- In a large bowl, mix the flour and salt together.
- Add the cold butter cubes to the flour and gently rub in using the tips of your fingers, until the texture resembles breadcrumbs.
- In a small bowl or mug, beat the egg yolk and cold water together with a fork.
- Add the wet ingredients to the flour and using a blunt knife / butter knife, stir them together. You may need to use your hands at the end to lightly bring the pastry together.
- Place in the fridge to rest for at least 30 minutes.
- Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F
- Lightly dust the work surface and rolling pin with flour. Unwrap the disc of dough and gently roll out to a thickness of 3-5mm (0.10-0.20 inch), rotating 90 degrees every few rolls to ensure even thickness and prevent the dough from sticking to your surface.
- Place the rolled out pastry into your quiche tin or pie dish, gently pressing the pastry down with your fingers into the edges of the tin.
- Cut away any pastry overhanging the edges of the tin / dish with a sharp knife and prick the base with a fork. Line the pastry with a sheet of baking paper and fill with baking beans. Place in the preheated oven for 15 minutes.
- While the pastry cooks, fry the bacon in a non stick pan over a medium heat until golden (you shouldn’t need any oil). Remove to a plate lined with kitchen paper towel and set aside to cool.
- Take the pastry of the oven and remove the baking paper and baking beans. Using a pastry brush, brush a little of the beaten egg all over the base and sides of the pastry case, then return to the oven for 5-7 minutes until lightly golden.
- Whisk the beaten eggs with the creme fraiche, ground nutmeg, salt and black pepper.
- Scatter the crispy bacon over the base of the pastry in an even layer, then carefully pour over the egg / creme fraiche mixture.
- Bake in the oven for 35-40 minutes until golden and set (it should still jiggle slightly in the middle)
- Stand for 10 minutes before serving.
- Store any leftovers in the fridge for up to 3 days.
Notes
INGREDIENTS NOTES
- Pastry – I have given the ingredients and instructions for my shortcrust pastry. I do recommend homemade pastry, however substitute with store bought pastry if you don’t want to make your own.
- Bacon – I recommend using smoked bacon for this recipe. Either use rashers and slice into lardons, or use ready sliced lardons.
- Eggs – size large eggs.
- Crème fraiche – this thick cultured cream is widely used in European recipes, particularly French recipes. It has a slight tang (although is not as tangy as sour cream), and is suitable for many dishes as its high fat content means it doesn’t curdle when heated. Substitute with cream – it doesn’t have the tang of crème fraiche but is rich and silky. Use leftover crème fraiche stirred through pasta, or instead of tomato sauce on pizza, as in this German pizza.
- Nutmeg – a pinch of ground nutmeg is optional, but adds a lovely warm background flavour.
- Salt and pepper – to make the flavours pop!
- If making the homemade shortcrust pastry – make sure the butter is cold. Don’t work the pastry too much otherwise it will be tough.
- Don’t be tempted to skip blind-baking the pastry, otherwise you will end up with a soggy base!
- Brushing the pastry with a little of the beaten egg after its initial blind bake helps to keep the base crisp.
- Don’t over bake the quiche – it is cooked when firm at the edges but still has a bit of a jiggle at the centre.
Nutrition
Calories: 367kcalCarbohydrates: 26gProtein: 11gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 171mgSodium: 572mgPotassium: 172mgFiber: 1gSugar: 2gVitamin A: 791IUVitamin C: 0.4mgCalcium: 66mgIron: 2mg
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