Quiche Lorraine (Bacon & Cheese)

Classic French in origin, Quiche Lorraine has been warmly embraced in Canada. With crisp pastry, smoky bacon, and creamy egg filling, it’s become a favourite for brunches, family gatherings, and even school lunches packed the next day. Comforting yet elegant, it’s a dish that always feels at home on the Canadian table.

Prep Time: 15 minutes

Total Time: 1 hour 5 minutes

Serves: 6–8 slices

Ingredients

• 1 sheet shortcrust pastry (store-bought or homemade)

• 6 slices bacon, diced

• 1 small onion, finely chopped (optional, but traditional in many Canadian homes)

• 1 cup (100 g) grated Gruyère or cheddar cheese

• 4 large eggs

• 1 cup (240 ml) cream (or half milk, half cream for a lighter version)

• ½ tsp salt

• ¼ tsp black pepper

• Pinch of nutmeg (optional, a French touch)

Method

• Preheat oven to 190°C (375°F).

• Roll out pastry and line a 9-inch pie dish or tart tin. Trim edges, prick the base with a fork, and chill for 15 minutes.

• Blind bake: cover pastry with parchment, fill with baking weights or dried beans, and bake for 15 minutes. Remove weights and bake another 5 minutes until lightly golden.

• Meanwhile, fry bacon until crisp. Drain on paper towels. If using onion, sauté in the same pan until soft.

• In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg.

• Scatter bacon, onion (if using), and cheese evenly over the pastry base. Pour egg mixture on top.

• Bake 30–35 minutes, until filling is just set and lightly golden on top.

• Cool 10 minutes before slicing. Serve warm or at room temperature.

Variations

• Vegetarian – replace bacon with spinach, mushrooms, or roasted peppers.

• Cheese Swap – try goat’s cheese, aged cheddar, or a Canadian Oka for a different flavour. Breakfast Quiche – serve cold or warm, perfect for school lunches or next-day breakfasts.