Hairy Bikers Quiche Lorraine Recipe​

This creamy quiche Lorraine is made with buttery shortcrust pastry, smoky bacon, Gruyère cheese, and a rich double cream custard. It bakes to a golden, wobbly filling with a crisp, flaky base. Ready in under 2 hours and serves 6.

I make this every time we need something special for a weekend lunch or a summer picnic. It tastes just as good at room temperature as it does warm from the oven.

Quiche Lorraine Ingredients

For the Shortcrust Pastry:

• 250g plain flour, plus extra for dusting
• 150g cold unsalted butter, cut into cubes
• 1 large egg, beaten

For the Filling:

• 1 tbsp olive oil
• 1 onion, finely sliced
• 200g smoked streaky bacon, cut into 2cm pieces
• 300ml double cream
• 200ml crème fraîche
• 3 large eggs
• 75g Gruyère cheese, grated
• Salt and freshly ground black pepper

How To Make Quiche Lorraine

1. Make the pastry: Pulse the flour and cold butter in a food processor until it resembles fine breadcrumbs. Add the beaten egg and pulse until the dough just comes together. Wrap in cling film and chill in the fridge for 30 minutes.
2. Line the tin: Roll out the chilled pastry on a floured surface to about 3mm thick. Use it to line a 23cm loose-bottomed flan tin, pressing well into the sides. Trim the excess pastry from the edges.
3. Blind bake: Prick the base with a fork and chill for another 30 minutes. Preheat the oven to 200°C (180°C Fan / Gas Mark 6). Line the pastry case with baking paper and fill with baking beans or dried rice.
4. Finish the blind bake: Place the tin on a baking tray and bake for 25 minutes. Remove the paper and beans, then return to the oven for 5–10 minutes until pale golden and dry.
5. Prepare the filling: Heat the olive oil in a frying pan. Fry the sliced onion and bacon pieces together until the onion is soft and the bacon is lightly browned. Tip onto a plate to cool slightly and reduce the oven to 170°C (150°C Fan / Gas Mark 3).
6. Mix the custard: In a large jug, whisk together the double cream, crème fraîche, and 3 eggs. Season generously with salt and freshly ground black pepper.
7. Assemble: Spread the cooled bacon and onion mixture over the pastry base. Sprinkle the grated Gruyère cheese on top.
8. Bake the quiche: Slowly pour the cream mixture into the pastry case. Bake for 35–40 minutes until the filling is golden and set with just a slight wobble in the centre.
9. Cool and serve: Remove from the oven and let it cool in the tin for at least 15 minutes. This allows the filling to set fully, making it easier to slice.

What Are the Best Tips for Quiche Lorraine?

• Keep everything cold: Cold butter and chilled dough are the key to flaky shortcrust pastry. This stops the butter melting too early and gives you a crisp base.
• Always blind bake: Pre-baking the pastry case stops it going soggy under the wet custard filling. Do not skip this step if you want a crisp bottom.
• Cook the bacon and onion first: Frying them before adding to the quiche renders out excess fat and softens the onion. This gives you a better flavour and texture in the finished filling.
• Leave a slight wobble: Take the quiche out when the centre still wobbles slightly. Residual heat finishes the cooking and you get a silky custard, not a rubbery one.
• Try a different filling: If you enjoy this classic, try the Hairy Bikers cheese and onion quiche for a veggie version or the filo pastry quiche for a lighter option.

What Should You Serve with This Quiche?

A simple side salad of mixed greens with a sharp vinaigrette is the perfect pairing. The acidity cuts through the rich, creamy filling. For a more filling meal, add buttered new potatoes and a spoonful of chutney on the side.

This quiche is also brilliant served cold as part of a picnic or buffet spread. If you enjoy savoury pastry dishes, the Hairy Bikers egg and bacon pie makes a great companion.

How Do You Store Leftover Quiche?

Cover any leftover quiche and keep it in the fridge for up to 3 days. It can be enjoyed cold, at room temperature, or gently reheated.

To reheat, place a slice on a baking tray in an oven preheated to 160°C (140°C Fan / Gas Mark 3) for about 15 minutes until warmed through. This keeps the pastry crisp. Microwaving is not recommended as it softens the pastry.

Nutrition Facts

• Serving Size: 1 slice (1/6th of the quiche)
• Calories: 560 kcal
• Total Fat: 48g
• Saturated Fat: 27g
• Total Carbohydrate: 22g
• Sugars: 2g
• Protein: 14g

Frequently Asked Questions

Can I use shop-bought pastry instead of homemade? Yes, a good ready-made shortcrust pastry works well here. You still need to line the tin and blind bake the case before adding the filling.

What is the difference between a quiche and a quiche Lorraine? A quiche is a general term for any savoury custard tart. Quiche Lorraine specifically uses bacon, cream, and eggs in its filling, originating from the Lorraine region of France.

Can I add vegetables to this quiche Lorraine? Sautéed leeks, well-drained spinach, or mushrooms all work well. Cook them first to remove excess moisture so the pastry stays crisp.

How does the Hairy Bikers quiche Lorraine compare to Mary Berry’s? The Hairy Bikers use a mix of double cream and crème fraîche for a lighter tang, while Mary Berry tends to use all double cream. Both use Gruyère and a classic shortcrust base.

Can I freeze this quiche Lorraine? Yes, cool fully, wrap tightly in cling film and foil, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven until warmed through.

Try More Recipes:

• Hairy Bikers Cheese and Onion Quiche Recipe
• Hairy Bikers Filo Pastry Quiche Recipe
• Hairy Bikers Egg and Bacon Pie Recipe

Hairy Bikers Quiche Lorraine Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Hairy Bikers Main Courses

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 15 minutesRest time: 15 minutesTotal time:2 hours Servings:6 servingsCalories:560 kcalCooking Temp:200 CEstimated Cost: $ Best Season:Summer

Description

This quiche Lorraine has a buttery homemade shortcrust pastry, blind-baked for a crisp base. The savoury custard filling is made with smoked bacon, soft onions, Gruyère cheese, and a mixture of double cream and crème fraîche. Serve warm or cold.

Ingredients

For the Pastry:

• 250g plain flour, plus extra for dusting
• 150g cold unsalted butter, cut into cubes
• 1 large egg, beaten

For the Filling:

• 1 tbsp olive oil
• 1 onion, finely sliced
• 200g smoked streaky bacon, cut into 2cm pieces
• 300ml double cream
• 200ml crème fraîche
• 3 large eggs
• 75g Gruyère cheese, grated

Instructions

1. Make and chill pastry: Pulse flour and butter in a food processor to breadcrumbs. Add egg to form a dough. Wrap in cling film and chill for 30 minutes.
2. Line and blind bake: Roll out the pastry and line a 23cm loose-bottomed flan tin. Chill for 30 minutes. Preheat oven to 200°C (180°C Fan / Gas Mark 6). Line with baking paper, fill with baking beans, and bake for 25 minutes. Remove beans and bake for 5–10 minutes until golden.
3. Prepare filling: Reduce oven to 170°C (150°C Fan / Gas Mark 3). Fry the onion and bacon until soft and lightly browned. Let cool. In a jug, whisk the cream, crème fraîche, and eggs, then season.
4. Assemble and bake: Scatter the bacon, onion, and cheese into the pastry case. Pour over the cream mixture. Bake for 35–40 minutes until set with a slight wobble in the centre.
5. Cool and serve: Let the quiche cool in the tin for at least 15 minutes before slicing. Serve warm or at room temperature.