After extensive research and testing, here is what I believe to be the best Quiche Lorraine recipe — creamy, silky and perfectly balanced. The true quiche Lorraine contains no cheese in the custard (that’s a modern addition). The magic is in the ratio of eggs to cream and the quality of the lardons.

Ingredients (serves 6)

1 shortcrust pastry case (blind baked)
200 g smoked lardons (or smoked bacon, diced)
4 eggs
300 ml double cream
100 ml crème fraîche
Salt, pepper, freshly grated nutmeg

Instructions

Preheat the oven to 180°C (350°F). Blind bake the pastry case for 15 minutes (line with paper and fill with baking beans), then remove the beans and bake for 5 more minutes.
Fry the lardons in a dry pan until lightly golden. Drain on kitchen paper.
Beat together the eggs, cream, crème fraîche, salt, pepper and nutmeg.
Scatter the lardons over the base of the pastry case. Pour the egg mixture over the top.
Bake for 30–35 minutes until just set with a very slight wobble in the centre.
Leave to cool for 10 minutes before slicing. Serve warm or at room temperature with a green salad.

Bon appétit! 🥚🧀🇫🇷

About This Recipe

Quiche Lorraine Recipe is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.

At a Glance

Prep time: 20 minutes
Cook time: 45 minutes
Total time: Around 1 hour
Serves: 4
Difficulty: Easy

Tips for the Best Results

Season in layers as you cook the Quiche Lorraine Recipe rather than only at the end.
Let roasted or braised meat rest before serving so the juices redistribute.
Bring the dish together over gentle heat; a slow finish deepens the flavour.
Taste before serving and adjust salt, acid and freshness to your liking.

Serving Suggestions

Serve the Quiche Lorraine Recipe with seasonal vegetables, a simple grain, or good bread to catch the juices. A crisp green salad rounds out the plate nicely.

Storage

Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently so the texture stays as good as freshly made, and freeze portions for longer storage.