Such a good recipe to have up your sleeve for weekend lunches or to take on a family picnic! This is a special version of the traditional Quiche Lorraine, I hope you enjoy it.

Posted February 15, 2019, Updated November 18, 2025

All the classic flavours of a quiche combined into a lovely simple homemade pastry – so easy – but don’t worry you can buy store bought if you like! Below I will share with you both the technique for creating the pastry from just 4 ingredients and how I layer my quiches to ensure all the goodness is in every bite!

This is such a delicious creamy quiche, made from scratch, I hope you enjoy this version

So I wanted to share a special dish where these fresh eggs can shine and what better way than a quiche! This quiche is a little bit luxury as it has a few extra steps to ensure a lovely creamy filling on a crisp light base. But it really is easy, just allow some time for the chilling, par-cooking and cooking parts! 

I have par baked the base for this recipe, using the blind baking technique, for those of you who have not done this before it is super simple, you do not need any fancy ingredients just some tin foil and rice will do the trick. Although you can buy beads, lentils or weights as well. 

The crust is a lovely simple recipe, only 4 ingredients of flour, cold butter, ice cold water and apple cider vinegar. The last ingredient giving it some extra crunch and taste. You will need a food processor to make this pastry, so if you do not have one then feel free to use a ready made short pastry.

When preparing the pastry there are a few steps, but it is worth it if you have the time and would like to try! Everything is so simple, I will give step by step instructions below. You will want to allow an hour before you can begin to bake, this allows time to prepare the pastry, which only takes a few minutes, chill the dough for 30 minutes, roll and shape the pastry into the pie dish, chill for a further 20 minutes.

Then you are ready to bake, for this I used tin foil and half fill the pie shell with rice as that is what I had on hand. In a hot oven you will bake it for 12 minutes, then reduce the heat to cook the quiche filling for a further 40-50 minutes. Well worth the wait!

The filling is a lovely mix of simple ingredients, you will need to prepare while the base cooks. Simply brown some bacon, then in the same pan sweat some leeks and onion until translucent.

Then mix together your free range eggs, cream and milk mixture and layer the filling as I suggest below. This way the ingredients are fully spread throughout the quiche! I love to layer ingredients in these sorts of recipes such as I did here in these Mini Crustless Quiches

So onto the recipe for Quiche Lorraine, I hope you enjoy it! 

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Quiche Lorraine

Yield: 6+

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

A delicious creamy quiche with bacon, leek and onion in a lovely crisp pastry base. You will love it!

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Ingredients

Base

• 1¼ Cups Plain White Flour, 185 g
• 115 g Butter, cold, cubed
• 3½ Tablespoons Ice Cold Water
• ½ Tablespoon Apple Cider Vinegar
• ¼ teaspoon Fine Salt

Filling

• 8 Rashers Streaky Bacon, diced 2cm
• ½ Cup Leeks, 45 g, white and light parts only, finely sliced, separated and well rinsed
• ½ Medium Onion, 75 g, finely diced
• 3 Eggs
• 2 Egg Yolks
• 1 Cup Cream, 250 ml
• ¾ Cup Milk, 185 ml
• ½ teaspoon Thyme, dried or 1 teaspoon Fresh
• ½ teaspoon Fine Salt
• ¼ teaspoon Pepper
• 1½ Cups Cheese, 150 g, grated (strong cheese such as aged cheddar or gruyere)

Instructions

1. In a food processor, pulse the flour and cubed cold butter 10 times. In a small cup mix the ice-cold water with apple cider vinegar, add half to the processor and pulse 5 times. Add the rest, pulsing until the dough just begins to come together.
2. Turn the dough onto a floured surface and bring the dough together to shape into a ball, place the ball on a large piece of plastic wrap then flatten into a disk, wrap and chill for 30 minutes.
3. Preheat the oven to 225°C and grease a deep pie dish, approx 23-25cm
4. On a floured surface using a floured rolling pin, roll the chilled dough very thinly the correct size to fit the dish
5. Using the rolling pin to drape the dough over, transfer the dough into the dish, and press into the base and sides then trim the top edge. Pinch or crimp for a neat finish.
6. Scrunch a large piece of foil then smooth to line the pastry case, fill with dried rice or bakers beans, and par bake for 12 minutes
7. Remove the pie dish from the oven and reduce the oven temperature to 165°C. Once cool enough to handle remove the foil and rice (keep the rice for next time) 
8. In a frying pan add the diced bacon in a little butter, and fry until crispy, remove the bacon to a bowl and set aside. 
9. Discard half the bacon fat, reduce the heat then cook onion and leek until soft and translucent, stirring often, and set aside with the bacon.
10. In a large bowl, whisk eggs, egg yolks, cream, milk, thyme, salt, and pepper.
11. In the pastry case, layer half the bacon, onion, leek, and cheese into the pie crust, then pour over the egg mixture evenly. Top evenly with the remaining bacon, onion, leek, and lastly the rest of the cheese.
12. Bake for 40–50 minutes until the quiche is looking set at the edges and golden brown but still with a slight jiggle in the very centre
13. Leave the quiche to rest for 45 minutes to allow it to set. Serve warm or refrigerate for up to a day. Reheat or enjoy it cold. Lovely served with a green garden salad and a fruit chutney.
14. Enjoy!

Notes

Top Tips!

Use a Food Processor

Make sure the Butter and Water is Cold

You will need to allow time to chill the dough twice and blind bake

Use a deep pie dish as this makes a lot of filling

Serve Quiche warm, not hot to allow to set for 45 minutes

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1021Total Fat: 72gSaturated Fat: 38gUnsaturated Fat: 34gCholesterol: 353mgSodium: 1668mgCarbohydrates: 49gFiber: 2gSugar: 3gProtein: 43g

JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.

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Happy Baking!

Anna