Quiche Lorraine
Quiche Lorraine - Simplendelish.com

Quiche Lorraine

Quiches are so versatile, you really can make it your own. This recipe shows you the basics on making the shortcrust pastry and the savory custard, but add whatever garnish you like...veggies, meats...it's up to you!
5 from 2 votes
Course Breakfast & Brunch
Cuisine French
Servings 8


  • 1 10" quiche dish
  • 1 Rolling Pin


Savory short crust

  • 1 3/4 cup all-purpose flour
  • 1/2 cup butter (1 stick of butter)
  • 1 egg yolk
  • 3 tbsp water
  • 1 tsp salt


  • 2 eggs (whole)
  • 2 egg yolks
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1 cup bacon or pancetta (thick sliced, cooked)
  • 3/4 cup gruyère or fontina
  • 3/4 cup yellow onions (carmalized)


To make and pre-bake the short crust

  • Coat your quiche dish with butter, bottom and sides, if you are not using a non-stick dish.
  • Pour flour onto a board or clean surface and make a well.
  • Add a pinch of salt, egg yolk and water to the well and mix with your fingers (do not mix flour in at this point). Make sure the egg mixture is well mixed.
  • Add butter to the egg mixture. Squeeze the butter between your fingers and add flour over the butter, slowly.
  • Keep repeating the process until a dough begins forming.
  • Once the dough has formed, shape into a flat square and wrap in plastic wrap. Let the dough rest in the fridge for 2 hours before using.
  • Preheat oven to 350 degrees F.
  • After resting period, remove from refrigerator and let rest at room temperature for 15 – 20 minutes.
  • Sprinkle flour on board or clean surface. Using a rolling pin, roll out the dough into a circular shape, about a 1/8 inch thick(always make sure there is a little bit of flour on the board, so your dough does not stick). Make sure the dough is big enough to fit in your quiche dish(or baking dish). Keep in mind, your dough does not have to be a perfect circle.
  • Brush any excess flour off the rolling pin and the dough with a brush.
  • Very carefully, roll the dough onto your rolling pin. This will make transferring the dough to the dish much easier. As you are rolling the dough, you may need to keep brushing excess flour from the dough.
  • Carefully and quickly, roll the dough over the quiche dish. Fold excess dough over the sides and using your rolling pin, roll over the edges. This will make very neat cuts.
  • Form a small ball from any excess dough and begin to lightly tap and mold the dough into the dish. This will ensure the dough sticks to the dish.
  • Using a fork, prick the bottom of the dough.This will allow for even cooking.
  • Cover the dish with parchment paper and add ceramic baking beads (or rice) to add weight (so the dough does not rise).
  • Bake at 350 degrees F for 15 minutes.


If your dough is a too moist at the end, just add little bit of flour to it until it stops sticking to your fingers (that can happen depending on what size eggs you use; larger eggs will bring more moisture to the mix and create that balance of moisture).
Keyword brunch, egg, pastry, quiche
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