Spelt Quiche Lorraine

A French-inspired tart made better with spelt

This Spelt Quiche Lorraine is filled with crisp bacon, creamy egg custard, and melted cheese—all tucked inside a nutty wholegrain spelt pastry case. It’s simple, rich, and perfect for any meal of the day.

You don’t need special tools or ingredients. The pastry is quick to prep, the filling comes together fast, and it bakes into a golden, satisfying quiche that slices beautifully.

Why this quiche stands out

The spelt crust brings extra flavour and texture. The filling is rich but not heavy. It’s great for batch cooking, make-ahead lunches, or a crowd-pleasing brunch.

Serve it warm, cold, or room temperature. Add a side salad and it’s a full meal.

Prep Time 25 mins

Cook Time 35 mins

Total Time 1 hr

Cuisine: British

Courses: Brunch, Dinner, Lunch

Difficulty: Intermediate

Estimated Cost: $ 6.50

Calories: 430 kcal

Best Season: Summer, Spring

Description

A classic French-style quiche with smoky bacon and a rich egg filling, all baked in a wholesome wholegrain spelt pastry crust.

Ingredients

For the pastry:

250 g, Wholegrain Spelt Flour
125 g, Cold Unsalted Butter
1 Medium , Egg
2 tbsp, 2–3 Cold Water
½ tsp, Fine Sea Salt

For the filling:

150 g, Smoked Bacon or Lardon
1 Medium , Onion
3 Medium , Eggs
200 ml, Double Cream
100 ml, Whole Milk
100 g, Grated Gruyère or Mature Cheddar
Salt and Black Pepper
¼ tsp, Ground Nutmeg (optional)

Instructions

1
Make the pastry: Mix flour and salt in a bowl. Rub in butter until crumbly. Add egg and water. Mix to form dough. Wrap and chill for 30 minutes.
2
Pre-bake the crust: Preheat oven to 200°C (fan 180°C). Roll out the pastry and line a greased 23cm tart tin. Prick base, line with paper, and fill with baking beans. Bake for 15 minutes. Remove paper and beans, bake 5 minutes more.
3
Cook the bacon and onion: Fry bacon in a dry pan until starting to crisp. Add onion and sauté for 5 minutes. Let cool slightly.
4
Mix the filling: Whisk eggs, cream, milk, cheese, seasoning, and nutmeg in a bowl. Stir in bacon and onion.
5
Fill and bake: Pour filling into the baked crust. Bake at 180°C (fan) for 30–35 minutes, until set and golden.
6
Cool and serve: Rest for 15 minutes before slicing. Serve warm or cold.

Nutrition Facts

Amount Per Serving
Calories 430kcal

% Daily Value *
Total Fat 30g47%
Saturated Fat 16g80%
Cholesterol 165mg56%
Sodium 520mg22%
Potassium 300mg9%
Total Carbohydrate 27g9%
Dietary Fiber 4g16%
Sugars 3g
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Chill the pastry for best results before baking.

Use a deep tart tin to avoid spillage.

Keywords: spelt quiche, quiche lorraine, savoury tart, wholegrain crust, brunch pie, bacon and egg tart

Optional Substitutions & Variations

Vegetarian? Omit bacon and add sautéed mushrooms or leeks.
Cheese swap? Use Emmental, Red Leicester, or even crumbled feta.
Lighter? Use single cream or milk only.
Dairy-free? Use plant-based milk and cream, and a dairy-free pastry alternative.

Tips & Variations

Customise for any season or occasion

Add blanched asparagus, spinach, or cherry tomatoes to the filling for colour.
Make mini quiches in muffin tins—bake 20–25 minutes.
Serve with rocket and vinaigrette for a fresh lunch idea.

This quiche keeps well in the fridge for 3–4 days and makes brilliant leftovers.

Conclusion

Spelt Quiche Lorraine is a reliable, satisfying recipe that brings French bistro flair to your kitchen. It’s easy to make and endlessly customisable. Bake one today and slice into comfort, texture, and rich flavour.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-quiche-lorraine/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!