Quiche Lorraine Recipe

by - 5:27 PM

Quiche Lorraine Recipe  

Credit: Rebecca Phang,  Instagram: @bekibakes 


Crust (The below is the crust ingredients for 1 shortcrust pastry. Just double the amount if you want to make two.)

90g softened unsalted butter (room temperature)

1 teaspoon sugar

Large pinch of salt

180g plain flour (sifted)

2 large egg yolks

2-4 tablespoons cold water


150ml heavy cream

80g bacon lardons

3 eggs plus 2 egg yolks

salt and pepper to taste

Mould size: 24cm


1.Cream butter, sugar and salt until just combined. Add in flour, egg yolks and ice-cold water and combine together. I use a stand mixer here, lowest speed. You can definitely do this with just hands or hand mixer. Do not knead the dough, the goal is to mix all the ingredients well and evenly. It'll be in sandy texture at first, and at this point, just combine it with your hands into a ball, wrap with cling film. Store it in the refrigerator, best overnight, but if you are in a rush, 1 hour minimum, to let the dough relax.

2. Brown bacon lardons in a pan, no oil, no butter needed, till golden brown colour. Set aside.

3. In a big bowl, mixed in eggs, 2 egg yolks and mixed in cream till well combined. Add in salt and pepper to taste. Set aside.

4. Take the dough out from the fridge, let it rest for about 15 mins to let it soften, but not too soft, so it's easy to work with.

5. Dust your work surface with some flour (not too much) to prevent the dough from sticking. Take your rolling pin, roll the dough out to a size slightly bigger than your pie mould. Try to work fast, as this is short crust pastry dough hence it breaks easier. If it breaks, just pop the dough into the fridge to let it chill for 5 to 10 minutes, then continue working on it.

6. Move the dough into your pie mould, use your fingers to carefully draws it to the side.

7. Egg wash the pie crust with a pastry brush, this is needed to prevent the quiche crust from being soggy. Once it's done, put it back to the fridge to chill for 10 - 15 minutes.

8. Pre-heat the oven at 180c.

9. Take the ready dough out, place bacon lardon evenly on the crust, and finally pour in the egg mixture (I recommended to use a ladle, much safer). Bake in the oven, middle rack, for 40 mins at 180c.

This quiche recipe is very versatile, if you prefer a meat-less version, you can use the ingredients below as fillings:

1. 150g spinach

2. 1 chopped onion

3. 2 cloves of garlics

4. 4 mushrooms (sliced)

5. some cherry tomatoes (sliced into half)


1. Heat the pan, add in onion and garlic, cook till golden brown, low heat.

2. Add in spinach and mushrooms, cook till slightly soft.

3. Place the cooked ingredients on the crust, place the cherry tomatoes on top of all fillings. Fill in egg mixture. Bake in the oven, middle rack, for 40 mins at 180c.

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