This classic Quiche Lorraine is rich, creamy, and full of flavor. It has a buttery homemade crust filled with crispy bacon, melted cheese, and a smooth egg custard. Perfect for breakfast, brunch, or a light lunch!

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Ingredients Needed:

For the pastry:

175g/6oz plain flour, plus extra for dusting
75g/2¾oz butter, plus extra for greasing
salt

For the filling:

250g/9oz cheddar, grated
4 tomatoes, sliced (optional)
200g/7oz streaky bacon, chopped
5 free-range eggs, beaten
100ml/3½fl oz milk
200ml/7fl oz double cream
2 sprigs fresh thyme
Freshly ground black pepper

How To Make Quiche Lorraine Recipe?

Make the pastry: In a bowl, mix the flour with a pinch of salt. Rub in the butter until it looks like breadcrumbs. Add a little cold water to bring the dough together. Chill in the fridge for 30 minutes.
Roll out the pastry: On a floured surface, roll out the dough and press it into a greased 22cm flan dish. Leave the edges untrimmed. Chill again.
Blind bake the crust: Preheat the oven to 190°C. Line the pastry with parchment paper, fill it with baking beans, and bake for 20 minutes. Remove the beans and bake for 5 more minutes to cook the base.
Prepare the filling: Lower the oven to 160°C. Sprinkle the grated cheese over the baked crust and add the tomato slices if using. Fry the bacon until crispy and spread it over the cheese.
Mix the custard: In a bowl, whisk the eggs, milk, and double cream. Season with black pepper and pour over the bacon and cheese. Sprinkle fresh thyme on top.
Bake the quiche: Trim the pastry edges and bake for 30–40 minutes, or until set. Let it cool slightly before slicing.

Recipe Tips:

Chill the pastry dough before rolling it out. This helps prevent it from shrinking in the oven and makes it easier to handle.
Blind bake the crust properly to avoid a soggy bottom. Make sure to bake it with baking beans, then bake it again for a few minutes without them to ensure a crispy base.
Cook the bacon until crispy before adding it to the quiche. Soft or undercooked bacon can make the filling greasy instead of flavorful.
Whisk the eggs, milk, and cream well to create a smooth, creamy custard. This will help the quiche set evenly and have a light, fluffy texture.
Let the quiche rest after baking for at least 10 minutes before slicing. This allows the filling to firm up and makes it easier to cut perfect slices.

How To Store & Reheat Leftovers?

Refrigerate: Let the quiche cool to room temperature, then wrap it well or store it in an airtight container. Keep it in the fridge for up to 3 days.
Freeze: Once cooled, wrap the quiche tightly in plastic wrap and foil. Freeze for up to 3 months.
Reheat: Preheat the air fryer to 160°C. Place the quiche in the basket and heat for 5-7 minutes, or until warmed through.

Nutrition Facts:

Calories: 420 kcal
Total Fat: 30g
Saturated Fat: 15g
Cholesterol: 210mg
Sodium: 450mg
Potassium: 180mg
Total Carbohydrate: 22g
Dietary Fiber: 1g
Sugars: 2g
Protein: 18g

Try More James Martin Recipes:

James Martin Marie Rose Sauce Recipe
James Martin Leek and Potato Soup Recipe

James Martin Quiche Lorraine Recipe

Course: DinnerCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

Ingredients

For the pastry:
175g/6oz plain flour, plus extra for dusting
75g/2¾oz butter, plus extra for greasing
salt
For the filling:
250g/9oz cheddar, grated
4 tomatoes, sliced (optional)
200g/7oz streaky bacon, chopped
5 free-range eggs, beaten
100ml/3½fl oz milk
200ml/7fl oz double cream
2 sprigs fresh thyme
Freshly ground black pepper

Directions

Make the pastry: In a bowl, mix the flour with a pinch of salt. Rub in the butter until it looks like breadcrumbs. Add a little cold water to bring the dough together. Chill in the fridge for 30 minutes.
Roll out the pastry: On a floured surface, roll out the dough and press it into a greased 22cm flan dish. Leave the edges untrimmed. Chill again.
Blind bake the crust: Preheat the oven to 190°C. Line the pastry with parchment paper, fill it with baking beans, and bake for 20 minutes. Remove the beans and bake for 5 more minutes to cook the base.
Prepare the filling: Lower the oven to 160°C. Sprinkle the grated cheese over the baked crust and add the tomato slices if using. Fry the bacon until crispy and spread it over the cheese.
Mix the custard: In a bowl, whisk the eggs, milk, and double cream. Season with black pepper and pour over the bacon and cheese. Sprinkle fresh thyme on top.
Bake the quiche: Trim the pastry edges and bake for 30–40 minutes, or until set. Let it cool slightly before slicing.

Notes

Chill the pastry dough before rolling it out. This helps prevent it from shrinking in the oven and makes it easier to handle.
Blind bake the crust properly to avoid a soggy bottom. Make sure to bake it with baking beans, then bake it again for a few minutes without them to ensure a crispy base.
Cook the bacon until crispy before adding it to the quiche. Soft or undercooked bacon can make the filling greasy instead of flavorful.
Whisk the eggs, milk, and cream well to create a smooth, creamy custard. This will help the quiche set evenly and have a light, fluffy texture.
Let the quiche rest after baking for at least 10 minutes before slicing. This allows the filling to firm up and makes it easier to cut perfect slices.