Easy quiche Lorraine

Birds eye view of a whole baked pie with pie crust and yellow filling with ham pieces.
Taking inspiration from the traditional French quiche Lorraine, this version is faster and easy to recreate. Perfect for a quick midweek dinner and guaranteed to be a hit with the kids!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Lunch
Cuisine French
Servings 6 people


For the crust

For the filling

  • 8 slices Farmland Streaky Bacon
  • 2 shallots finely diced
  • 4 large free range eggs
  • cups fresh cream
  • ¼ tsp salt
  • A pinch of cayenne pepper
  • A pinch ground nutmeg
  • cup sharp cheese finely grated (Gruyère is ideal but Tasty will do the trick)


  • Preheat oven to 200°C.
  • Put the crackers in a food processor and whizz into fine crumbs. Add the butter and egg and pulse until well combined.
  • Pour the cracker mixture into a 23cm tart tin and press into the base and up the sides. Cover with greaseproof paper and blind bake for 15 minutes.
  • Remove the baking beans and bake for another 5 minutes. Remove and set aside.
  • While the crust is baking, dice the bacon and fry until crisp over medium heat. Remove from the pan and place in a paper towel-lined bowl to drain the excess oil.
  • Turn the heat down a little and fry the shallots in the bacon oil until just soft and translucent. Remove the pan from the heat and set aside.
  • In a bowl, whisk the eggs. Add the cream, salt and spices and whisk until combined.
  • Turn the oven temperature down to 160°C.
  • Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, cheese, and then the remaining bacon. Cover with the egg mixture.
  • Bake for 45 to 50 minutes, until the filling is set and lightly golden.
  • Serve straight out of the oven or let it cool down a little. Delicious on its own or with a salad.
  • Bon appétit!
Keyword kid friendly
Tried this recipe?Let us know how it was!

Hosting meat-free guests? Impress them with this vegetarian option.

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