Quick Quiche Lorraine

Quick Quiche Lorraine is a family favourite. Served as a main dish and side dish both hot or cold with fries, salad, pickles and more. This is ideal for the summer as part of a buffet and bbq. However, I also pack this in lunch boxes and to picnics and take slices as a snack. If you prefer a bit of warmth then 1/2 teaspoon of cayenne works amazingly.

In my opinion, few dishes evoke the warmth of home cooking quite like quiche. Originating from the French region of Lorraine, Quiche Lorraine is a timeless classic that has found its way onto tables around the world. Traditionally made with a rich, flaky crust, smoky bacon, and a custardy filling of eggs and cream, this dish is loved for its balance of elegance and comfort.

For those short on time but craving the flavours of this classic, Quick Quiche Lorraine offers the perfect solution. It retains the essence of the original while streamlining the process for modern kitchens, making it a versatile and achievable option for any home cook.

The Ingredients: Simple Yet Sophisticated

The beauty of this recipe lies in its simplicity. Each ingredient plays a vital role, from the thick-cut smoked bacon to the creamy Gruyère cheese or sharp cheddar. The addition of shallots introduces a touch of sweetness, while a pinch of nutmeg provides subtle warmth. A handful of plum tomatoes adds a fresh, tangy contrast to the creamy filling, ensuring the dish never feels too heavy.

The pie crust, whether store-bought or homemade, serves as the perfect vessel, offering a buttery, golden base for the filling. Using a 9-inch crust ensures the right ratio of filling to pastry, a crucial factor in achieving the ideal quiche texture.

The Method: Effortless Elegance

One of the standout features of Quick Quiche Lorraine is its ease of preparation. Pre-baking the crust ensures it remains crisp, even after the addition of the creamy filling. The bacon is fried until perfectly cooked, its rendered fat repurposed for softening the shallots—a clever step that infuses additional flavour into the dish.

The custard mixture, made from eggs, cream, salt, pepper, and nutmeg, is whisked together effortlessly, creating a smooth and luscious base. Layering the bacon, shallots, and cheese ensures even distribution, while the final scattering of tomatoes adds visual appeal and bursts of juiciness.

The baking process, done at a gentle 325°F (165°C), allows the custard to set evenly, resulting in a silky texture that holds together beautifully when sliced.

Why It Works

The magic of this quiche lies in its versatility. It can be enjoyed hot or cold, making it perfect for brunch, lunch, or even a light dinner. Pair it with a fresh green salad, a bowl of soup, or a side of crispy chips for a complete meal. It’s also an excellent option for meal prep, as it stores and reheats beautifully.

Additionally, the recipe is highly adaptable. Swap the bacon for pancetta, add sautéed mushrooms, or experiment with different cheeses for a personalised twist. For a lighter version, half-and-half can replace the cream, and more vegetables can be incorporated to balance the richness.

A Dish for Every Occasion

Whether you’re hosting a weekend brunch or looking for a quick, satisfying weeknight meal, Quick Quiche Lorraine is a reliable and delicious choice. Its timeless combination of smoky, creamy, and savoury flavours ensures it remains a favourite across generations.

With straightforward instructions and ingredients that are easy to source, this recipe is a wonderful way to bring a touch of French-inspired elegance to your table—no matter how busy life gets. If you’ve never made a quiche before, this is the perfect place to start. And if you’re already a fan, this quicker take will be a welcome addition to your repertoire.

So preheat your oven, roll out that crust, and get ready to savour the comforting, rich flavours of Quick Quiche Lorraine. Bon appétit!

Quick Quiche Lorraine

A lovely dish especially at summer BBQ's. Amazing both cold and hot.

4.50 from 104 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish, Picnic, Side Dish, Snack

Cuisine: French

Keyword: Cheddar, Cheese, Dairy, Eggs, Gruyere, Pastry, Quich Lorraine

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 People

Calories: 1299kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 8 rashers smoked back bacon thick cut/sliced
• 4 large eggs free range
• 2 medium shallots finely sliced
• 1 pinch nutmeg
• 5 oz gruyere grated or cheddar
• 300 ml cream
• 8 large plum tomatoes halved
• 9 inch pie crust uncooked
• 1 tbsp olive oil
• ¼ tsp salt
• ½ tsp ground pepper

Instructions

• Preheat the oven to 400F/200C/Gas Mark 6
• Use a fork to gently prick the base and side of the pie crust. Place the pie crust on a baking sheet or a baking tray with removable base.
  9 inch pie crust
• When the oven is hot, place the pie crust onto the middle shelf and cook for 10 – 12 minutes or until the pastry is golden brown. Remove from the oven and reduce the heat to 325F/165C/Gas Mark 3.
• While the crust is baking, place a frying pan over a medium heat and add the oil. Once hot, add the bacon and fry, stirring often until nicely cooked. Transfer the cooked bacon to kitchen paper to drain any excess fat.
  1 tbsp olive oil, 8 rashers smoked back bacon
• If there is a lot of fat from the bacon drain most away leaving about 1 tablespoon worth left. Keep the fat in a heat proof container as its full of flavour and ideal to fry with.
• Add the shallots and cook over a medium low heat until softened and partially clear but not coloured. This usually is about 4 – 5 minutes. Remove from the heat a drain on kitchen paper.
  2 medium shallots
• In a mixing bowl, add the cream, salt, pepper and nutmeg and the eggs and whisk together thoroughly. If you are adding paprika or cayenne, then do it now.
  4 large eggs, 1 pinch nutmeg, 300 ml cream, ¼ tsp salt, ½ tsp ground pepper
• Keeping the crust on the baking sheet/tray, add the shallots over the base then sprinkle about half of the bacon over and then 80% of the finely grated cheese. Then add the other half of the bacon spreading it evenly over the cheese.
  5 oz gruyere
• Now add the cream/egg mixture gently pouring it over all of the bacon, cheese etc. Top it off with the remaining grated cheese.
• Finally add the chopped plum tomatoes into the egg/cream mixture scattering the around.
  8 large plum tomatoes
• Place the quiche into the oven and bake. After 45 minutes test the egg mixture, if its set then it is done otherwise leave for a further 5 minutes and check again.
• Remove from the oven and serve either hot or cold with chips, salad, on its own and a lot more options.

Nutrition

Calories: 1299kcal | Carbohydrates: 114g | Protein: 24g | Fat: 82g | Saturated Fat: 31g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 35g | Trans Fat: 0.01g | Cholesterol: 156mg | Sodium: 1178mg | Potassium: 476mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1377IU | Vitamin C: 9mg | Calcium: 270mg | Iron: 7mg