Quiche Lorraine

Quiche Lorraine with a homemade crust: Tasty indulgence. Image: Supplied.

The ultimate savoury dish: Quiche Lorraine with a homemade crust

Quiche is incredibly versatile and one of the tastiest dishes to make at home. Try this classic quiche filled with bacon and cheese.

Quiche Lorraine

Quiche Lorraine with a homemade crust: Tasty indulgence. Image: Supplied.

The key to making the perfect the quiche is simplicity. You can basically use anything in the filling however a classic quiche Lorriane has always been my favourite.

To celebrate international Quiche Lorraine Day – yes it is real – I thought I would share my favourite quiche recipe. It’s packed with bacon and cheese and perfect with a side salad.

History of the quiche Lorraine

The quiche Lorraine is named after the Lorraine region of France, where it was created as an open pie filled up with savory custard and cubes of pork. These days, bacon is used instead.

Once it became famous in the United States in the 1950’s there was no looking back for the is popular dish.

The humble yet versatile quiche

Quiches come in all kinds of different flavours, you can add any toppings of your choice into the egg mixture. Spinach and feta is another popular variant.

You can serve it hot or cold, for breakfast, lunch or dinner. The possibilities are endless!

You can use ready made pastry for this dish but I would recommend making your own pastry for extra flavour. This crust recipe is quick and easy and does not require a food processor.

Quiche Lorraine Recipe

5 from 5 votes
Recipe by Jessica Alberts Course: Recipes
Prep time


Cooking time




Total time



Ingredients – PASTRY

  • 1 cup flour

  • 1/2 teaspoon salt

  • 1/4 cup oil, canola or olive oil

  • 1/4 cup ice water

  • 200 grams bacon

  • 1 cup milk

  • 1/2 cup cream

  • 3 large eggs

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/8 nutmeg

  • 1 cup cheddar cheese

Method – PASTRY

  • Mix flour and salt with fork.
  • Beat oil and water with whisk or fork to thicken.
  • Pour into flour and mix with fork.
  • Press mixture into a greased pie dish.
  • Bake in preheated oven at 200 degrees Celsius for 30 minutes.
  • Heat a large frying pan on medium heat. Slowly cook the bacon until they are nicely browned. Remove from pan and cut into pieces.
  • Whisk the eggs in a large bowl. Add the nutmeg, salt and black pepper whisk a little more.
  • Add the milk and cream and whisk vigorously to incorporate air into the mix – this keeps the texture of the quiche light and fluffy.
  • Arrange the bacon and cheese in the bottom of the pie crust.
  • Whisk the egg-milk mixture hard again for a few seconds, then pour it gently into the baked pie crust.
  • Bake in preheated oven at 180 degrees Celsius for 30-40 minutes.

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