Quiche Lorraine

chef hat
8 Servings
40 minutes bake time

Try this classic Quiche Lorraine recipe – made with Jus-Rol™ Shortcrust Pastry. Served warm or cold, it’s perfect for a light lunch or supper with a crisp green side salad.


  • Small check mark in a circle icon 1 x 500g Jus-Rol™ Chilled or Frozen Shortcrust Pastry Block, defrosted if frozen
  • Small check mark in a circle icon Flour, for dusting
  • Small check mark in a circle icon 200g bacon lardons
  • Small check mark in a circle icon 4 eggs
  • Small check mark in a circle icon 200ml crème fraiche
  • Small check mark in a circle icon 50g Gruyere cheese, finely grated
Equipment required
  • Baking sheet
  • Rolling Pin
  • Fluted flan tin
  • Baking paper
  • Ceramic baking beans
  • Non-stick frying pan


  1. Preheat the oven to 200°C (180°C fan oven) Gas Mark 6. Place a baking sheet in the oven to heat up.
  2. Roll the pastry out thinly on a lightly floured surface. Use to line a 23cm loose-bottomed fluted flan tin (at least 3cm deep). Prick the base all over with a fork and chill in the fridge for 30 minutes.
  3. Line the pastry case with a sheet of crumpled baking paper and fill with ceramic baking beans. Place on the hot baking sheet and bake for 15 minutes. Remove the lining paper and beans and bake for a further 5-10 minutes until the pastry is pale golden. Reduce the oven temperature to 190°C (170°C fan oven) Gas Mark 5.
  4. Cook the bacon pieces in a non-stick frying pan for 5-6 minutes, stirring occasionally, until cooked through. Drain on kitchen paper. Beat the eggs, crème fraiche and cheese together in a large jug. Season with salt and freshly ground black pepper to taste.
  5. Spread the bacon pieces evenly in the pastry case. Gently pour over the egg mixture. Bake for 20-25 minutes until the filling is just set and golden. Serve warm or cold.


  • When lining the tin with the pastry, take care not to stretch it or it will shrink around the edges when baked.
  • For a change of flavour, replace the cooked bacon pieces with 150g chopped smoked salmon and add 2 tablespoons freshly chopped parsley or dill to the egg and creme fraiche mixture.