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Classic quiche Lorraine

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This Classic quiche Lorraine recipe makes for a sensational lunch or dinner option. It’s quick to prep and uses family-friendly ingredients.

  • Serves6
  • Cook time50 minutes
  • Prep time15 minutes, (+ 45 mins resting time)
Classic quiche Lorraine


  • 20g butter
  • 1 brown onion, finely chopped
  • 4 bacon rashers, excess fat trimmed, finely chopped
  • 4 Coles Australian Free Range Eggs, lightly whisked
  • ¾ cup (185ml) thickened cream
  • ⅓ cup (80ml) milk
  • ½ cup (60g) finely grated gruyère

Shortcrust pastry

  • 1½ cups (225g) plain flour
  • 125g butter, chopped
  • 2 Coles Australian Free Range Egg yolks
  • 2 tsp chilled water

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make shortcrust pastry, place flour and butter in a food processor. Process until fine crumbs form. Add egg yolks and water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Wrap in plastic wrap. Place in fridge for 30 mins to rest.
  2. Step 2

    Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 23cm fluted tart tin, with removable base, with the pastry. Use a sharp knife to trim excess. Place in fridge for 15 mins to rest.
  3. Step 3

    Line pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove paper and weights or rice. Bake for 8-10 mins or until light golden. Remove from oven. Reduce oven to 160°C.
  4. Step 4

    Meanwhile, melt butter in a medium frying pan over low heat. Cook onion, stirring, for 8-10 mins or until onion is very soft and translucent. Add bacon and cook, stirring, for 5 mins or until lightly golden. Set aside to cool slightly.
  5. Step 5

    Whisk the egg, cream and milk in a jug. Season. Arrange the onion mixture and gruyère over the pastry case. Pour over the egg mixture. Bake for 25-30 mins or until just set.