Quiche lorraine

A classic savoury tart with pastry, cheese, egg and onion filling.

Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 26g carbs · 2g sugars · 1g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

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Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Weigh 250 g plain flour and 125 g unsalted butter into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add 2‑3 tbsp cold water, mix to a smooth dough, shape into a disc, wrap in cling film and chill for 10 minutes.
2. On a lightly floured surface roll the chilled dough to a 3‑mm thickness, about 28 cm diameter. Carefully lift it into a 23 cm loose‑bottomed tart tin, pressing the edges to fit and trimming excess. Prick the base all over with a fork, then chill the lined tin for another 5 minutes while the hob heats.
3. Place a sheet of parchment paper over the pastry and fill with baking beans (or uncooked rice) to weigh it down. Bake in a pre‑heated oven at 200 °C (fan 180 °C) for 12 minutes, then remove the paper and beans and bake a further 5 minutes until the base looks pale gold and feels dry to the touch.
4. While the crust bakes, peel and finely chop 150 g onion into small dice. Grate 150 g cheddar cheese using the large holes of a box grater. Set both aside in separate bowls.
5. Crack 3 eggs into a jug, add 150 ml semi‑skimmed milk and whisk until fully combined. Season the mixture with ½ tsp salt and a pinch of freshly ground black pepper, then taste a tiny drop (it should be savoury, not raw).
6. Scatter the chopped onion evenly over the pre‑baked pastry base, then sprinkle the grated cheese on top. Slowly pour the seasoned egg‑milk mixture over the fillings, ensuring it reaches the edges but does not overfill the tin.
7. Return the quiche to the oven and bake at 180 °C (fan 160 °C) for 20‑25 minutes, or until the centre is set and the top is golden‑brown with no liquid visible when you gently shake the tin.
8. Remove the quiche from the oven and let it rest in the tin for 5 minutes; this helps the filling firm up and makes slicing easier. Then transfer to a wire rack to cool completely if serving cold, or slice while still warm.
9. Serve slices plain or with a simple green salad. Store any leftovers covered in the fridge within 2 hours and eat within 48 hours; reheat once in the oven at 160 °C until steaming hot throughout, or enjoy cold.

Tips

• Use half‑fat cheddar or a mix of cheese and low‑fat yogurt to cut cost and calories.
• Make two quiches at once, slice and freeze portions; defrost in the fridge overnight and reheat in the oven for a quick lunch.
• Reheat only once, until steaming hot throughout; if using a microwave, heat on medium power for 2‑3 minutes, then check the centre is hot.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Plain flour · about 1.25kg left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries.
• Unsalted butter · about 125g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
• Cheddar cheese · about 250g left
  Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.
• Milk (semi-skimmed) · about 850ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
• Onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).