Few dishes capture the heart of a brunch table quite like Delia Smith’s Quiche Lorraine. Delia, one of Britain’s most beloved cooks, brings timeless elegance to this classic with her signature style: rich, savory custard cradled in flaky pastry, studded with crispy bacon and melting Swiss cheese. It is everything you crave from a traditional quiche Lorraine and more.
Whether you are hosting a family brunch, planning an easy lunch, or simply want a comforting dish that’s sophisticated yet simple, this easy quiche Lorraine recipe ticks every box. Inspired by the classic French original but infused with Delia’s unmistakable touch, it’s the perfect addition to your special occasion menus or casual weekends.
Why You’ll Love This Quiche Lorraine Recipe
- Classic elegance with everyday ingredients: A sophisticated dish you can whip up easily at home.
- Rich, savory flavor in every bite: Perfect balance of smoky bacon, creamy custard, and nutty Swiss cheese.
- Effortless prep, impressive results: No complicated techniques: just simple, straightforward steps.
- Serve it hot or cold: Ideal for brunch, lunch, picnics, or casual dinners.
- A guaranteed crowd-pleaser: Everyone loves the comforting, nostalgic taste of a good quiche Lorraine.
Ingredients for Delia Smith’s Quiche Lorraine
- ½ (14.1-oz) package refrigerated piecrusts: creates a buttery, flaky base
- 16 oz bacon, sliced: brings crisp, smoky richness
- 1½ cups Swiss cheese, cubed or shredded: adds nutty, creamy flavor
- 4 large eggs, beaten: the heart of the custard filling
- 1 cup whipping cream: makes the custard luxuriously rich
- 1 cup half-and-half: lightens the custard while maintaining creaminess
- 1 tablespoon flour: helps stabilize the filling
- ¾ teaspoon salt
- Dash of nutmeg: adds subtle warmth
- Dash of pepper
- Optional: Chopped green onion for a fresh, mild bite
How to Make Delia Smith’s Quiche Lorraine
- Preheat your oven to 375°F (190°C).
- Press the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom with a fork.
- Pre-bake the crust for 5 minutes until lightly golden, then cool on a wire rack.
- Cook the bacon in a skillet over medium heat for 7 to 8 minutes until crispy. Drain on paper towels.
- Mix the filling: In a bowl, whisk together the eggs, whipping cream, half-and-half, flour, salt, pepper, and nutmeg.
- Layer the cheese and bacon evenly over the cooled pie crust. Sprinkle green onions if using.
- Pour the egg mixture gently over the filling.
- Bake for 50 minutes, or until the edges are golden and the center is set.
- Cool completely before slicing to allow the quiche to firm up properly.
Common Mistakes to Avoid
- Skipping the pre-bake: Always bake the crust briefly first to avoid a soggy bottom.
- Overcooking the bacon: Aim for crisp, but not burnt, bacon for the best texture.
- Overfilling the crust: Leave a small gap at the top to prevent overflow during baking.
- Serving too soon: Let the quiche cool fully so it slices cleanly and holds together.
- Using low-quality cheese: Good Swiss cheese makes a noticeable difference in flavor.
Storage and Reheating Instructions
Storage: Wrap leftover quiche tightly with plastic wrap and refrigerate for up to 5 days.
Freezing: Cool completely, wrap well in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating:
- Oven: Heat at 350°F for 20 to 25 minutes until warmed through.
- Microwave: Warm individual slices for about 2 to 3 minutes at medium heat.
- Air Fryer: Reheat slices at 300°F for 4 to 7 minutes until hot.
FAQs
Q: Should you prebake the crust for quiche Lorraine?
A: Yes: blind-baking ensures a crisp, golden crust that holds up to the creamy filling.
Q: Can I substitute Monterey Jack for Swiss cheese?
A: Yes: while Swiss is traditional, Monterey Jack or even cheddar works well for a different twist.
Q: How do you keep quiche Lorraine from getting soggy?
A: Pre-bake the crust and make sure your bacon is fully cooked and drained of excess fat.
Q: Why isn’t my quiche Lorraine creamy?
A: You may have used too little cream or half-and-half. Stick to Delia’s ratios for that perfect velvety texture.
Nutrition Facts (per serving)
- Calories: 410
- Total Fat: 33g
- Saturated Fat: 16.6g
- Carbohydrates: 15.6g
- Protein: 12.7g
- Sodium: 429mg
- Sugar: 2.6g
Try More Recipes:
- Delia Smith Chocolate Torte
- Delia Smith Cheese Scones
- Delia Smith Leek And Potato Soup
- Delia Smith Salmon And Asparagus Quiche
Delia Smith Quiche Lorraine
Description
A rich, classic quiche filled with crispy bacon, creamy custard, and Swiss cheese, perfect for brunch or lunch.
Ingredients
Instructions
- Preheat oven to 375°F.
- Press pie crust into a 9-inch pie plate and crimp the edges. Prick the base with a fork.
- Pre-bake for 5 minutes, then cool.
- Cook bacon until crispy, then drain.
- Whisk together eggs, cream, half-and-half, flour, salt, pepper, and nutmeg.
- Layer bacon, cheese, and green onions over the crust.
- Pour custard over the filling.
- Bake for 50 minutes until set.
- Cool completely before serving.