Lunch

Quiche Lorraine

Name: Quiche Lorraine
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Australian
Ingredients: 1 blind-baked shortcrust quiche crust (23 cm) or thawed shortcrust sheets / prepared pie shell; 15 g (1 tbsp) butter; 1 garlic clove, minced; ½ onion, finely chopped; 200 g bacon, cut into small strips; 4 eggs; 300 ml (1¼ cups) thickened cream; Pinch of salt and pepper; 125 g (1¼ cups) grated Gruyère or tasty cheese

Serves 8 Prep 30 min Cook 40 min Total 1 hr 10 min

Quiche Lorraine is a lunch staple we keep on Scoops & Dishes because it rewards a clear metric method: grams and millilitres, Australian cups (250 ml), and steps you can follow without scrolling past a novel. Plan on 1 hr 10 min from starting prep to plating for 8. Prep is about 30 min; the active cook or oven time is closer to 40 min. Read the whole method once before you turn on the heat. Key building blocks: blind-baked shortcrust quiche crust or thawed shortcrust sh, butter and garlic clove. If you need a substitute, change one thing at a time and expect the texture notes below to matter more than the timer. After cooking, pack it for later or eat it fresh at the table. Halve it for one, or double when the kids bring friends home. If humidity or a fan oven changes browning, trust visual cues over the last minute of the clock. We write lunch recipes so you can cook from your phone on the bench: large checkable ingredients, numbered steps, and notes you can skim while the pan heats.

Ingredients

1 blind-baked shortcrust quiche crust (23 cm) or thawed shortcrust sheets / prepared pie shell
15 g (1 tbsp) butter
1 garlic clove, minced
½ onion, finely chopped
200 g bacon, cut into small strips
4 eggs
300 ml (1¼ cups) thickened cream
Pinch of salt and pepper
125 g (1¼ cups) grated Gruyère or tasty cheese

Method

Prepare and blind-bake crust per packet or pastry recipe. Heat oven to 200°C (180°C fan).
Cook butter, onion, garlic and bacon until bacon is light golden. Cool on paper towel.
Whisk eggs, cream, salt and pepper.
Scatter bacon mix then cheese in crust. Pour in egg mixture.
Bake 35–40 minutes until golden; centre should still jiggle slightly. Rest 10 minutes before cutting.

Tip: Full-fat cream only or the filling may not set. Reheats brilliantly.

Notes

Method rhythm: step one is “Prepare and blind-bake crust per packet or pastry recipe. Heat oven to 200°C (180°C fan).”. Do not skip resting, cooling, or draining steps if they appear later — they are usually there for texture. The finish is “Bake 35–40 minutes until golden; centre should still jiggle slightly. Rest 10 minutes before cutting.”. Taste before you plate; salt at the end often needs a final pinch.
Serving ideas without fluff: pack it for later or eat it fresh at the table. Keep accompaniments simple so the dish stays the hero — a green salad, steamed veg, rice, mash, or crusty bread depending on the style. Metric measures stay consistent across Scoops & Dishes, so once you trust the cups and scales here, the rest of the site cooks the same way.
From our tested tip, expanded: Full-fat cream only or the filling may not set. Reheats brilliantly. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
Putting it together for Quiche Lorraine: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.