A classic quiche lorraine is always welcome at weekend brunches, lunches and buffets. Try our foolproof quiche lorraine recipes, all from cooks like you.
Bacon, eggs, cheese and onions - a plain and simple delicious quiche.
Bacon, Gruyere cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic.
A light and fluffy traditional quiche for those with a wheat/gluten intolerance. Makes 6 lunch time servings, or 4 dinner servings.
I make this quiche Lorraine at least once a month. It's great for buffets, dinner or for a quick lunch. The pastry is enough for a springform tin 28-30cm across. You can keep leftover pastry in the freezer for 1 month.
This quiche is quick to make and tastes fantastic. A shortcrust pastry case is filled with bacon, ham, Gruyere cheese and a savoury egg custard. It's perfect for dinner or packed lunches.
Ultimate, rich and creamy quiche Lorraine, the classic made with smoked bacon, eggs, creme fraiche and cream. Eat at room temperature with new potatoes and salad.
This quiche has considerably less fat than the average quiche. An egg custard made with skimmed milk and light cheese is baked without a pastry base. It's simple and delicious.
This is a lower fat version of the classic quiche Lorraine. The bacon is replaced by ham and the cream is replaced by milk and creme fraiche. Serve for dinner or pop into packed lunches.
I like my quiche Lorraine better with ham instead of bacon. This quiche is made in no time and is very good. The perfect dish for beginners! It is super easy thanks to using shop-bought pastry sheets.
The traditional quiche lorraine made with sauteed onions, Gruyere cheese and ham in an egg custard, all baked in a buttery pastry case. Serve with a side salad for lunch or dinner.