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Smoking Chimney

Recipes from a working kitchen · Cape Town

Quiche Lorraine

By Marna Ross Updated 12 August 2026 4.76 from 25 ratings French
Quiche Lorraine, a classical French dish is popular all over the world. Even back in chef school at Warwick Chef School, I fell in love with French cooking. At all my jobs during my chef career I made quiche somewhere - for some occasion. I cannot recall working somewhere and not be making a quiche. You can be so creative with quiche and quiche is a wonderful way to work out ingredients which could soon expire. At the nursery I have made quite a lot of lovely varieties, using the onion marmalade as well. Do try this with bacon and mushrooms, it is absolutely divine! The sun dried tomato, basil and feta cheese option were popular among the vegetarian guests. Please have a look at this unique South African quiche-like recipe, called souttert.
A classic French savoury Quiche Lorraine with a crisp pastry base and bacon filling.
Prep 30 min
Cook 30 min
Total 1 h
Serves 6

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Ingredients

Quiche Pastry

  • 250 g flour
  • 15 ml icing sugar
  • 1 pinch of salt
  • 150 g butter
  • 1 egg yolk
  • 60 ml cold water

Quiche Filling

  • 250 g bacon, chopped
  • 1 onion, finely chopped

Egg Custard

  • 250 ml cream
  • 250 ml milk
  • 4 eggs
  • salt and pepper to taste

Topping

  • 125 g Cheddar cheese

Method

Quiche Pastry

  1. Sift the flour, icing sugar and salt together

  2. Rub in the butter until mixture resembles fine crumbs

  3. Mix the egg yolk with the water and add to the flour mixture

  4. Form a dough and lit it rest in the fridge for at least half hour to an hour

  5. Roll out, spray quiche tins and line

  6. Let the lined quiche tins get hard in the freezer(30 minutes)and blind bake the tins for 12-15 minutes on 180° Celsius

Filling

  1. Heat the bacon in a frying pan over medium heat until all the fat cooked out and the bacon are crispy and cooked

  2. Sauté the onions in the fat from the bacon until light and glossy

Egg Custard

  1. Whisk all the ingredients together and season well

Assembling

  1. Add the filling - the bacon and onion in the blind baked tins, followed by the egg custard

  2. Top with the Cheddar cheese and bake for 15-22 minutes until quiches are baked and the egg are set

  3. FOR 1 LARGE QUICHE: Bake longer - about 1 hour and up until the quiche is set and cooked

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