Published July 14, 2026
Quiche Lorraine is a savory tart from the Lorraine region of France, made with shortcrust pastry, eggs, cream, and smoked bacon lardons, traditionally without any cheese. Done right, with a base blind-baked to prevent sogginess, it takes 35 to 40 minutes in the oven, or, as air-fryer mini quiches, just 15 minutes for a packable lunch.
Quiche Lorraine Recipe Quick Stats
Why This Quiche Lorraine Recipe Works
The real recipe, no cheese: unlike many modern versions, traditional quiche lorraine contains no cheese at all. It’s the eggs, cream, and bacon that carry all the flavor, a recipe closer to its origin than most versions found today. If you’d rather add shredded gruyere or Swiss, you’ll get a delicious cheese quiche, just not technically a lorraine.
A crust that never gets soggy: blind-baking the tart shell before adding the filling is the step most recipes skip. The result is a crisp crust from the first bite to the last, even the next day.
Dry-rendered lardons: no added fat needed, the bacon renders its own fat as it cooks. It comes out more golden, more concentrated in flavor, and the quiche stays less greasy.
Two formats, for different moments: the classic version for a family meal, or air fryer mini quiches for a packed lunch, ready in a quarter hour and perfect to reheat right at your desk.
Make-ahead friendly: the dough, the filling, even the whole quiche can be made the day before. It reheats beautifully and freezes in individual portions.
Classic Quiche Lorraine vs. Air Fryer Mini Quiches
| Criteria | Classic Oven | Air Fryer Minis |
|---|---|---|
| Cook time | 35-40 min | 12-15 min |
| Format | One 9-inch pan, 8 slices | 6-8 mini portions |
| Preheat | Yes, 350°F | No |
| Best for | A family meal | Packed lunches |
| Storage | 3 days fridge | 3 days fridge, 2 months freezer |
Here’s the full Quiche Lorraine recipe, with exact quantities and both cooking methods.
Quiche Lorraine Recipe | Classic or Air Fryer Mini Quiches
Ingredients
Equipment
Method
- Make the dough: in a bowl, rub the cold butter into the flour and salt with your fingertips until sandy. Add the egg and bring together quickly into a ball, without overworking. Add ice water only if the dough is too dry. Shape into a disc, wrap, and chill 30 minutes.
- Preheat the oven to 350°F. Roll out the dough and line a 9-inch tart pan. Prick the base with a fork.
- Blind-bake: cover the base with parchment paper and pie weights (or dried beans), then bake 10 minutes. Remove the paper and weights and bake 5 more minutes to dry the base. This step is what prevents a soggy bottom, the most common mistake on this recipe.
- Meanwhile, dry-fry the bacon lardons in a skillet with no added fat until golden and rendered. Drain on paper towel.
- Whisk the eggs, cream, and milk with the nutmeg and pepper. Salt lightly, the lardons are already salty.
- Scatter the lardons over the pre-baked crust, then pour in the egg custard.
- Bake 35 to 40 minutes, until set and golden. Rest 10 minutes before slicing.
- Make the same dough and chill 30 minutes.
- Roll out the dough and line 6 to 8 mini tart tins or ramekins that fit your air fryer basket. Prick the base of each.
- Blind-bake in the air fryer at 325°F for 5 minutes (parchment paper and pie weights, as above).
- Divide the lardons and egg custard among the pre-baked shells, not filling to the brim.
- Air fry at 325°F for 12 to 15 minutes, until set in the center.
- Cool 5 minutes before unmolding. They keep 3 days refrigerated or 2 months frozen, great for packing lunches and reheating 3 to 4 minutes in the air fryer or 1 minute in the microwave.
Nutrition
Notes
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Chef’s Tips for the Perfect Quiche Lorraine Recipe
Blind-baking isn’t optional: cover the tart base with parchment and pie weights before baking it alone for a few minutes. This is what prevents a soggy crust, the most common mistake on this recipe.
Dry-fried lardons, never in oil: they render their own fat as they cook in a pan with no added fat. The result is more golden, more concentrated in flavor, and the quiche less greasy.
Don’t overbeat the eggs: mix just enough to combine the eggs, cream, and milk. Overbeating incorporates air and gives a spongier texture instead of silky.
Heavy cream, not light: light cream can split during baking and make the filling grainy. Heavy cream gives that characteristic silky texture.
Pull it while the center still jiggles slightly: the filling keeps cooking outside the oven. Wait until it’s fully set and you’ll end up with an overly firm texture.
Cheese stays optional: the true Lorraine recipe has none, but 1 cup of shredded gruyere or Swiss over the lardons is a common and well-loved variation if you prefer it.
Quiche Lorraine Recipe Storage & Serving
In the fridge: cooked quiche lorraine keeps 3 days, covered, in the refrigerator. Reheat slices in the oven at 325°F for about 10 minutes to bring back a crisp crust, rather than the microwave, which softens the pastry.
In the freezer: it freezes very well, whole or in individual slices, up to 2 months. Thaw in the fridge, then reheat in the oven.
Lunch in practice: the air fryer minis are the format to prioritize for packing lunches. Make a batch on Sunday, freeze individually, and reheat one mini quiche 3 to 4 minutes in the air fryer or 1 minute in the microwave right at your desk. A hot, homemade lunch without any weekday thinking required.
To serve: a simple green salad with a sharp vinaigrette is all you need for a complete meal. In the same make-ahead spirit, try our gratin dauphinois.
Quiche Lorraine Recipe Q&A
Why is my Quiche Lorraine soggy?
Most often because the tart base wasn’t blind-baked. Without this step, the liquid filling soaks into the raw dough as it bakes. Cover the base with parchment paper and pie weights, bake it alone for about 10 minutes, then remove the paper and bake a few more minutes to fully dry it out before adding the filling.
Does real Quiche Lorraine have cheese in it?
No. The traditional Lorraine recipe contains only shortcrust pastry, eggs, cream, and bacon lardons, no cheese at all. Adding shredded Gruyère or Swiss is a modern regional variation, sometimes called quiche Lorraine au fromage, but it strays from the original recipe.
Can Quiche Lorraine be made ahead of time?
Yes, at several levels. The dough can be made a day ahead and kept wrapped in the fridge. The whole quiche, once baked, keeps 3 days in the fridge or freezes up to 2 months. Reheat it in the oven rather than the microwave to keep the crust crisp.
Can you make mini Quiche Lorraine in an air fryer?
Yes, using the same dough and filling, divided among mini tart tins or ramekins that fit your air fryer basket. Blind-bake the base for 5 minutes at 325°F, add the filling, then bake for 12 to 15 minutes. This format is especially well-suited to packed lunches, and it freezes and reheats individually in just a few minutes.
Final Thoughts
Quiche lorraine doesn’t need cheese or shortcuts to be great: a properly blind-baked crust, dry-rendered lardons, and an egg-and-cream custard are enough. Keep the classic version for a family meal and the air fryer minis for turning your weekday lunches into a few minutes’ reheating.
Medical disclaimer: The nutritional information in this article is provided for general guidance only. Despite every care taken for accuracy, individual responses to foods vary. Always consult your physician or a registered dietitian before making any changes to your diet.
