If there’s one dish that has truly stood the test of time, it’s the Quiche Lorraine. This little gem comes from the Lorraine region in France and has earned a place in kitchens around the world. Whether you’re preparing it for brunch, lunch, or even a light dinner, the Individual Quiche Lorraine is a reliable crowd-pleaser that’s both comforting and versatile.
Traditionally, Quiche Lorraine is made with a buttery pastry base and a rich filling of eggs, cream, bacon, and Swiss cheese. A little nutmeg is often added for extra warmth and flavour. When baked, the result is a savoury, golden treat that’s creamy inside with a lovely flaky crust – absolutely delicious.
Over time, people have put their own spin on this classic, and that’s part of the fun. These days, it’s common to see extra ingredients like spinach, mushrooms, or caramelised onions stirred into the mix. They add more depth and make each bite even more satisfying. Some cooks swap the cheese for Gruyère or Emmental for a different, nuttier flavour – a simple change that makes a big difference.
With more people looking for healthier or allergy-friendly meals, Quiche Lorraine has adapted to suit those needs too. You can easily replace the cream with milk or even plain yoghurt to cut down on calories, and it still turns out lovely and creamy. If you’re avoiding gluten, try using a gluten-free pastry base – it works just as well and means nobody has to miss out.
What makes the Individual Quiche Lorraine so special is its size and flexibility. Making them individually means they’re perfect for packed lunches, party platters, or just portion control at home. You can bake a batch ahead of time and warm them up when needed – they reheat beautifully.
All in all, the Individual Quiche Lorraine is a classic for good reason. It’s simple, satisfying, and easy to make your own. Whether you stick to the traditional version or try something new, it’s one of those recipes you’ll come back to again and again.
Individual Quiche Lorraine
Ingredients
- 1 sheet shortcrust pastry shop brought
- 150 g smoked bacon diced
- 4 large eggs free range
- 200 ml single cream
- 100 g Swiss cheese grated
- 1 pinch nutmeg
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 180°C (350°F) and grease four individual tart pans.
- Roll out the pastry and line each tart pan with pastry, trimming any excess.1 sheet shortcrust pastry
- In a frying pan over medium heat, cook the diced bacon until crispy. Remove from heat and set aside.150 g smoked bacon
- In a mixing bowl, whisk together eggs, cream, grated cheese, nutmeg, salt, and pepper until well combined.4 large eggs, 200 ml single cream, 100 g Swiss cheese, 1 pinch nutmeg, salt, pepper
- Divide the cooked bacon evenly among the pastry-lined tart pans.
- Pour the egg mixture over the bacon in each tart pan, filling them almost to the top.
- Place the tart pans on a baking tray and bake in the preheated oven for 25 minutes or until the filling is set and the pastry is golden brown.
- Once cooked, remove the quiches from the oven and let them cool slightly before serving.
- Enjoy these individual quiches warm or at room temperature, paired with a crisp salad for a delightful meal any time of day.
6 comments
Made large ones for adult and small muffin tins ones for the childrens lunch boxes.
These were just what I was look for to have in a picnic. No arguments and everyone had the same. The flavour was gorgeous but I added a little English mustard for heat.
We had a garden picnic today and made these. Big success.
An obvious solution to a packed lunch. Just like a pasty.
Made the lorraine but also used the individual cases for my favourite, red pepper and mushroom quiche. Yummy
I used to slice large ones up and they used to disintigrate in the lunch boxes and picnic basket. These however are the solution. Thank you.
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