Quiche Lorraine recipe – with pastry from scratch!

Happy Wednesday my lovely readers!

I hope that those of you living in the U.S. had a great 4th of July! Here is Australia it was business as usual.

Recently with some of my colleagues we were talking about cooking lunches to bring to work and I mentioned that I make savoury cakes and quiches during the weekend, freeze them and then bring them with me. I got asked then if I buy my pastry frozen, because they thought that making pastry was quite hard! So I thought that I would share with you my super easy quiche pastry so that you can also make your own quiches from scratch (I also gave my colleague the recipe, everyone deserve to eat some yummy homemade pastry!).

Preheat your oven to 180ยฐC (356ยฐF).

You will need for the pastry:

  • 75 g butter (you can also use margarine)
  • 150 g plain flour
  • 50 g water (50 mL)
  • salt for seasoning

Mix all your ingredients together until well combined. Roll your pastry out and place in a quiche tin (I roll my pastry on a sheet of baking paper and use it to line the tin, it makes it easier to clean!). Trim your pastry and pick the bottom of the pastry with a fork to prevent it from raising once in the oven.

You will need for the filling:

  • 150-200 g of bacon bits
  • 4 eggs
  • 100 g of thickened cream
  • 50 g of milk (50 mL)
  • block cheese (you can use gruyere or Swiss cheese too)
  • salt and pepper for seasoning

Cook your bacon bits in a pan for 3-5 minutes, then lay them evenly on your pastry. In a bowl, whisk the eggs, cream and milk together, adding salt and pepper to taste. Pour the mixture over the bacon bits, straight on top of your pastry. Grate about 50 g of your block cheese on top of your quiche.

Bake for 30-35 minutes or until the cheese is golden brown.


Enjoy! You can make those in muffin trays as well (for bite size quiches) and they freeze really well if you fancy bringing them to work for lunch! Let me know what your favourite work lunch recipe is in the comments and tell me if you make this quiche, I’d love to hear about it!




Filed under miscellaneous

34 responses to “Quiche Lorraine recipe – with pastry from scratch!

  1. Mmmm!! This looks so yummy Emma:)!! Should we make this for our Bake-along next week? I love the idea of rolling the pastry on a parchment paper:)!

    Liked by 1 person

  2. I could go for that. I need to experiment with my dehydrated eggs and this might be a good start, I could go half and half to compare consistencies.

    Liked by 1 person

  3. Mmm mm and Ive just thrown my diet away. Quiche is the best thing and this quiche omg I need to cook more ๐Ÿ˜ฆ yum yum

    Liked by 1 person

  4. That looks delicious! I’ve found that most pastries are fairly easy to make, so maybe this will help someone who hasn’t made some before to strike out and try it!

    Liked by 1 person

  5. It looks delicious! And I always love making my own pastry – so much nicer than pre-made I find if there’s time!

    Liked by 1 person

    • Thanks Catherine! What I really like about making my own is that I know exactly what goes in. I tend to not eat much butter as I have cholesterol history in my family so it’s nice to be able to replace it with margarine and it still tastes great ๐Ÿ™‚

      Liked by 1 person

  6. Yum, this looks delicious!

    Liked by 2 people

  7. Do you use cold butter? The problem I always have with pastry is getting the cold butter into the flour. I love the idea of rolling right onto the parchment paper – transferring the rolled dough into the pie pan usually gets ugly when I do it. The most horrible thing happened to me yesterday – my oven broke!! I hope that I can get it fixed or replaced before the next bake along!! ๐Ÿ˜ฆ

    Liked by 2 people

    • I use margarine normally, so it’s soft! But no I would microwave my butter in short bursts (10sec or so) to make it easier to fold in the dough. Or you can use a food processor to mix the butter in!

      Liked by 1 person

  8. Emma that recipe looks fabulous! I’ll have to give it a try.

    Liked by 1 person

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  12. Such a wonderful and delicious recipe ๐Ÿ˜ I baked my Quiche last night, and am about to write my bake-along post ๐Ÿ˜ƒ Thank you for the recipe – and the follow ๐Ÿค—

    Liked by 2 people

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  15. That looks SO good!!!!!

    Liked by 1 person

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