Sliced quiche Lorraine on a plate

Quiche Lorraine

  • serves 6
  • A little effort

Make this easy yet impressive quiche Lorraine with buttery shortcrust pastry. Gruyère cheese, double cream and pancetta provide a wonderfully rich and flavourful filling for this classic tart.


Make our classic, extra rich quiche lorraine recipe for your next dinner party, or try our easy quiche recipe.

Which pastry do you use in a quiche Lorraine?

There is some debate over which is the classic quiche Lorraine crust. Some versions use shortcrust and others a kind of rough puff pastry. We think the delicate crisp, buttery shortcrust gives the best contrast to the rich filling. Recently there’s been a trend for ‘crustless’ quiches (baked in a buttered tin without pastry) which are brilliant for people looking for a lighter quiche or for the gluten intolerant.

Quiche lorraine recipe



  • cubetti di pancetta 200g
  • olive oil 1 tbsp
  • eggs 4, 2 whole and 2 yolks
  • double cream 250ml
  • crème fraîche 200ml
  • gruyère 100g, coarsely grated


  • plain flour 225g
  • butter 150g, chilled and cut into cubes
  • eggs 1 yolk


  • Step 1

    To make the the pastry, put the flour, butter and a pinch of salt in a food processor and whizz until it looks like breadcrumbs. Add the egg yolk and 2½ tbsp iced water then whizz until it comes together. Wrap in clingfilm and chill for 20 minutes. Roll out to 20p coin thickness then use it to line a 20cm × 4cm deep, straight-sided, loose-bottomed tart or shallow sponge tin, leaving the excess pastry overhanging. Chill for another 20 minutes.

  • Step 2

    Heat the oven to 190C/fan 170C/gas 5. Fry the pancetta with a little olive oil until cooked then drain on kitchen paper. Beat the whole eggs, yolks, double cream and crème fraîche together and season. Line the tin with parchment paper, fill with baking beans and bake blind for 15 minutes. Take out the paper and beans and return to the oven for 5 minutes. Trim off any excess pastry with a sharp knife. Turn the oven down to 160C/fan 140C/gas 3.

  • Step 3

    Scatter the pancetta and cheese (keeping back a small handful of cheese) into the pastry case, add the egg mix and scatter the rest of the cheese. Bake for 40 minutes or until just set in the middle and lightly golden. Serve at room temperature.

 Try our easy savoury tart recipes

Asparagus Frangipane Tart Recipe with Cherry Tomatoes

Nutritional Information

  • Kcals 906
  • Fat 78.8g
  • Carbs 29.3g
  • Fibre 1.6g
  • Protein 20.5g
  • Salt 1.8g