Quiche Lorraine Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quiche Lorraine features a buttery shortcrust pastry shell filled with a silky custard made from eggs, cream, and crème fraîche, studded with crispy bacon, caramelized onions, and Gruyère cheese. Rich, savory, and elegant, it suits a brunch buffet, picnic, or casual dinner. Excellent served hot or at room temperature.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 180 g (1+ ½ cups) plain (all-purpose) flour
- 115 g (4oz/1 stick) unsalted cold butter (chopped into small pieces)
- 1 egg yolk
- 1.5 tablespoons cold water
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon oil
- 200 g (7oz) smoked bacon strips ((streaky bacon - approx 12 rashers))
- 1 small onion (peeled and finely sliced)
- 3 large eggs
- 150 ml (1/2 cup + 2 tbsp) double (heavy) cream
- 150 ml (1/2 cup + 2 tbsp) crème fraiche
- 75 g (3/4 packed cup) Gruyere cheese, grated
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 50 g (1/2 packed cup) Gruyere cheese, grated
At a glance
PER SERVING · TIME 115M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 5m
- Sodium
- 480mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 116mg
- Calcium
- 139mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 480MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.