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–+ servings

Quiche Lorraine

Appetizers & Snacks, Dinner
Silky egg custard with smoky vegetarian lardons and sweet caramelised onions in a crisp pastry shell. The onions cook down slowly until they're soft and golden, adding depth to the salty lardons. The custard sets to that perfect wobbly texture, creamy in the middle, just firm enough to slice. Proper French comfort food that works for lunch, dinner, or a picnic.
Quiche Lorraine recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Servings 6

Ingredients 

For the pastry (pâte brisée)
For the filling
  • 200 gr vegetarian lardons smoked versions work best
  • 2 onions
  • 25 gr butter for frying
  • 4 eggs
  • 300 ml crème fraîche
  • 100 ml whole milk
  • 1 pinch nutmeg
  • salt and black pepper

Equipment

Instructions

  1. 1. Make the pastry
    Rub the butter into the flour and salt until it looks like breadcrumbs. Add the egg yolk and enough cold water to bring it together, don't overwork it. Wrap in cling film and stick it in the fridge for 30 minutes.
    This rest is crucial. The gluten relaxes, the butter firms up, and you get a properly crisp base that won't shrink when you bake it.
  2. 2. Prepare the pastry case (optional partial blind bake)
    Roll out the pastry on a floured surface to about 3mm thick. Line your tart tin, leaving a bit of overhang. Prick the base with a fork.
    If you want extra insurance against soggy bottoms, line with baking parchment, fill with baking beans, and bake at 180°C (160°C fan) for just 10 minutes. Remove beans and parchment immediately, don't bake it any further. The pastry should still be pale, just slightly set.
    This partial blind bake gives the base a head start, but it's honestly optional. Most French cooks skip it entirely.
  3. 3. Cook the onions and lardons
    Melt the butter in a frying pan over medium-low heat. Add the sliced onions with a pinch of salt and cook for 15-20 minutes, stirring occasionally, until they're soft, sweet, and lightly golden. Don't rush this, slow-cooked onions are what make this quiche delicious.
    Push the onions to one side and add the lardons. Fry for 5-6 minutes until they've got a bit of colour and some crispy edges. Mix everything together, then drain on kitchen paper.
    Even vegetarian lardons need proper browning to get that smoky depth. The onions add sweetness that balances the salty, smoky lardons perfectly.
  4. 4. Make the custard
    Whisk together the eggs, crème fraîche, and milk. Season with salt, pepper, and a good grating of nutmeg. The mixture should be smooth but not frothy.
    The crème fraîche is what makes it properly French, don't substitute with cream if you can help it. That slight tang cuts through the richness.
  5. 5. Assemble and bake
    Scatter the cooked onions and lardons evenly over the pastry base. Pour the custard mixture over the top. Bake at 180°C (160°C fan) for 30-35 minutes until the filling is just set with a slight wobble in the centre.
    It'll continue cooking as it cools, so don't overbake it. You want creamy, not rubbery.
  6. 6. Rest and serve
    Let it cool for at least 10 minutes before slicing. Serve warm or at room temperature.
    Quiche Lorraine is genuinely better slightly warm rather than piping hot. The flavours settle and the texture's spot on.

Notes

  • Traditional Quiche Lorraine has no cheese. The modern version sometimes adds 50g finely grated Gruyère scattered over the base before adding the custard. It's your call.
  • The pastry can be made a day ahead and kept in the fridge. The whole quiche can be assembled in the morning and baked before serving.
  • The quiche is brilliant cold the next day. Reheats well in a low oven (150°C) for 15 minutes.