Baking · Light Lunches · Main Meals

Classic Quiche Lorraine

Today’s recipe is from one of my favourite cookbooks. For me quiche Lorraine is one of those timeless classics and makes a great dinner recipe. I love this recipe from TV chef  and cookbook author Rachel Khoo. Rachel’s recipe is really simple to prepare and uses just a handful of ingredients. I love serving the quiche with some fresh, crunchy salad which has been mixed together with dijon vinaigrette. If you want to master perfect shortcrust pastry and the perfect quiche lorraine then you need to try this recipe!

classic quiche

quiche lorraine recipe


Recipe inspiration from The Little Paris Kitchen by Rachel Khoo 


Shortcrust Pastry – 

90g softened unsalted butter

1 teaspoon sugar

Large pinch of salt

180g plain flour, sifted

2 large free-range egg yolks

2-4 tablespoons ice cold water

Quiche Lorraine Filling –

300ml double cream

150g good-quality bacon lardons or pancetta

4 eggs plus two egg yolks

Salt and white pepper, to taste


1. To make the pastry: Start by creaming the butter, sugar and salt together until light and just combined. Add flour, egg yolks and the ice cold water and combine together using a spoon. Wrap the dough in cling film and chill in the fridge for at least an hour or overnight if you can. Take out of fridge half an hour before you want to use it – this will make it easier to roll! Roll the pastry out to fit a 23cm fluted tart/quiche tin and gently press into the tin. Then trim away any excess pastry, brush the base with some egg white and chill in the fridge whilst you make the filling.

2. To make the filling: Fry the bacon in a frying pan or bake until crispy in the oven. Scatter evenly in the pastry case. Whisk together the eggs, egg yolks, cream and season with salt and pepper. Pour the mixture into the pastry case and bake at 170 degrees Fan/190°C/375°F/Gas Mark 4 for 40-45 minutes or until golden on top.

3.Serve the quiche hot or cold. It’s really enjoyable served with a dressed salad.

quiche easy recipe



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86 thoughts on “Classic Quiche Lorraine

  1. Never been a fan of quiche in general but you did a beautiful job capturing the feeling of the meal as a whole (quiche and the table set up) in the images

    1. Thank you Chad, really appreciate your kind comments! Even if you don’t like quiche I’m pretty sure you’d love this recipe! 🙂

  2. I heart quiches! They are easy (especially when you use a ready made crust :)) and fulfilling. I don’t eat bacon so I won’t get to try the quiche Lorraine, however I will definitely refer to this recipe in the future (I’ll just replace the bacon with something else:) ). Looks great!

    1. Hi Dani! You really should give the recipe a go, you could replace the bacon with roasted veggies! 🙂 really happy you like the recipe!

  3. J’adore les quiches ! This is a true Quiche lorraine, with no cheese or anything fancy. The way I like it best, actually. And I haven’t made one in quite a while… 🙂

    1. Hi Darya! Really happy I’ve impressed you with the quiche! I love the simplicity of the recipe! Hope you give the recipe a go! 🙂

    1. Muchas gracias Rosa! Really happy you like the recipe and thank you again for the kind comments! Really happy you like the photos too!

      Besos! 🙂 xx

  4. Looks fabulous. I’ve been meaning to make a quiche for ages, now we’re approaching Spring I think I will. 😊

  5. Your Quiche Lorraine is beautiful. I like to serve mine with a crunchy salad too. I’d love to give the pastry recipe a go…it looks perfect!

  6. This looks like the perfect thing to eat for brunch on a lazy weekend. My husband and I love quiche (he even ASKS for me to make it!), so we’ll have to try this soon!

    1. Thanks Eva! You’re right, perfect brunch recipe for those lovely lazy weekends in! And you must make the quiche! You won’t regret it! 🙂

    1. Thanks Chris! That’s a lovely idea, it definitely would make a great light lunch! Really happy you like the recipe and let me know how it goes. 🙂

  7. Oooh, I forgot about quiche lorraine! As extra credit in french class you could make a french dish and bring it to class. I made quiche lorraine and it was so yummy. Thanks for reminding me! Yours looks delicious Jessica : )

  8. I’ve always loved quiche, Jessica, but had varying results with getting the pastry case to not be soggy! Since I’ve been par-baking things seem to have gone a bit better. Did you par-bake your case?

    1. Hi Helen 🙂 I followed Rachel Khoo’s recipe and it didn’t say to par-bake the pastry- but you roll it so thin, that it cooks completely and doesn’t have a soggy bottom!

  9. Looks delicious Jessica. I have had quiche lorraine many times, but have never attempted to make it myself. This one’s going on my list of things to try out 🙂

    1. Thank you! Yes, you can totally leave out the pancetta and for a Vegetarian version various vegetables work really well. Spinach and mushroom would be perfect- let me know if you enjoy the recipe! Roasted peppers and feta cheese is also a good combo! 🙂

  10. I remember the first time I had quiche lorraine was when we made it in a cooking class back in junior high! It was so surprisingly delicious to me. I haven’t made it in years and this brings back a lovely memory. Plus, I love Rachel Khoo. : )

  11. I don’t think Rachel Khoo not even suggest to put egg yolks into pastry dough

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