quiche lorraine recipe

French

The classic Quiche Lorraine is a simple savoury tart with a flaky pastry crust and creamy filling, enriched with bacon and melted cheese.

Originating from Lorraine, France, here I share a halal version from my dear friend Lunetoiles’ kitchen.

Halal Turkey Bacon Quiche Lorraine Recipe

Quiche Lorraine with halal turkey bacon is a fantastic idea for a comforting family meal.

It preserves the authentic taste of the classic French quiche while offering a halal-friendly twist that everyone can enjoy.

The turkey bacon adds a smoky, savory depth that pairs beautifully with the creamy custard and melted cheese.

For the base, you can choose either puff pastry or shortcrust pastry, depending on your preference.

The filling is made with a simple mixture of eggs, fresh cream, and grated cheese for that rich, indulgent texture.

To enhance the flavor, brown the turkey bacon in a pan before adding it to the filling.

This step makes it crispier and brings out its delicious smoky notes, creating a truly satisfying dish.

What You’ll Need to Make a Perfect Halal Quiche Lorraine

• 1 sheet of puff pastry – Use ready-rolled puff pastry for convenience, or homemade if you prefer a more authentic touch. This forms the crisp, golden base of your quiche.
• 150 g turkey or chicken bacon (halal) – A delicious alternative to traditional pork lardons. It brings a smoky, savory flavor while keeping the recipe halal-friendly.
• 3 fresh eggs – Eggs are essential for creating the smooth, custardy filling that holds the quiche together.
• 200 ml double or heavy cream – Adds richness and creaminess to the filling, balancing perfectly with the eggs.
• 200 g grated cheese – Gruyère, Swiss, or cheddar work beautifully. The cheese melts into the custard and adds a subtle sharpness.
• Salt and freshly ground black pepper – Simple seasonings that enhance the flavors without overpowering the dish.

Step-by-Step Instructions for Making Halal Quiche Lorraine

If you’ve never made a homemade Quiche Lorraine before, now is the perfect time to try.

Start by preparing a tart base and fitting it into a deep tart pan.

The traditional recipe uses puff pastry, which you can make ahead if you prefer not to use store-bought.

1. Preheat the oven – Set your oven to 200 °C (390 °F) so it’s ready when your quiche goes in. A properly preheated oven ensures an evenly baked, crisp pastry.
2. Prepare the pastry base – Unroll the puff pastry and gently press it into a deep tart pan, making sure it covers the edges. Prick the bottom all over with a fork to prevent air bubbles while baking.
3. Cook the turkey bacon – In a dry skillet (no oil needed), sauté the turkey or chicken bacon over medium heat for 4–6 minutes, until lightly crispy. Transfer to a plate lined with paper towel to absorb excess fat.
4. Make the custard filling – In a large mixing bowl, whisk together the eggs, cream, a pinch of salt, and freshly ground black pepper until smooth.

5. Add cheese and bacon – Stir the grated cheese and the cooked bacon into the custard mixture, combining everything evenly.
6. Assemble the quiche – Pour the mixture into your prepared pastry shell, spreading it out so the filling is level.
7. Bake to perfection – Place the tart pan in the oven and bake for 30–40 minutes, or until the top is puffed, golden, and slightly firm to the touch.
8. Cool and serve – Allow the quiche to cool slightly before slicing. Serve warm with a fresh salad or enjoy at room temperature.

FAQ ‒ Frequently Asked Questions

– Do I have to make the puff pastry myself? No — you can absolutely use a store-bought pastry if you prefer. Making your own is an option if you want that extra homemade touch.

– Can Quiche Lorraine be made ahead of time? Yes. A few options:

• Bake just the crust (blind bake) and keep it in an airtight container at room temperature up to 24 hours before filling.
• Make and freeze the pre-baked crust for future use.
• Fully prepare, bake, cool, then cover and refrigerate until needed. To reheat, cover with foil and bake at 180 °C for ~30 minutes.

– Can you freeze a quiche that hasn’t been baked yet? Yes. Lay it flat in the freezer until firm, then wrap with plastic wrap and aluminium foil. When ready to bake, place on a baking sheet and bake as usual, adding about 10-15 minutes to the cooking time. If needed, cover with foil for the last 20 minutes to prevent over-browning.

– What is the best cheese for Quiche Lorraine? A mix of Gruyère and fresh Parmesan works very well — Gruyère for its melting, smooth texture and slightly salty flavour; Parmesan adds a lovely golden crust when sprinkled on top. You can also try Swiss cheese, goat cheese, or good quality cheddar.

– Can you use other fillings? The classic recipe traditionally uses bacon and cheese in the filling. If you swap in different meats (e.g. ham) or omit the bacon, it becomes more like a ham-and-cheese or meat-and-cheese quiche rather than a strict Quiche Lorraine.

Other recipes to try

• French boeuf bourguignon recipe
• Slow oven-braised lamb shanks easy recipe
• Easy Zucchini Flan Recipe