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–+ servings
A quiche lorraine with two slices cut out of it.

Classic Quiche Lorraine

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!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Pastry Resting Time 30 minutes
Total Time 1 hour 30 minutes
Course Breakfast | Brunch, dinner, Lunch
Cuisine French
Servings 8 Slices
Calories 367 kcal

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.
  • Form the pastry into a disc and wrap in cling film.
  • 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!
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.

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
Keyword French quiche, Quiche lorraine, quiche lorraine without cheese, Traditional French recipes

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