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Recipe by Angela Nilsen

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1. For the pastry, put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn't now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6.
2. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead.
3. While the pastry cooks, prepare the filling. Heat a small frying pan, tip in the lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren't crisp. Remove and drain on paper towels. Cut three quarters of the cheese into small dice and finely grate the rest. Scatter the diced cheese and fried lardons over the bottom of the pastry case.
4. Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season (you shouldn't need much salt) and add nutmeg. Pour three-quarters of the filling into the pastry case.
5. Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case - you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it's also good cold.

Nutrition per slice

525 kcalories, protein 12g, carbohydrate 18g, fat 45 g, saturated fat 25g, fibre 1g, salt 1.21 g

Latest comments and suggestions

• Bec

  02 February 2008

  Bec commented on this recipe

  Definately the best quiche lorraine we've tasted. Family loved it.

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• ee

  07 February 2008

  ee commented on this recipe

  this is wonderful. so thin and elegant and rich. i love it. i use cheddar because i cant find gruyere, and good quality bacon (in australia we don't have "lardons"). lovely with green beans. i look forward to trying more of angela's ultimate recipes!

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• Tina

  22 February 2008

  Tina rated this recipe

  

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• Georgina

  25 March 2008

  Georgina commented on this recipe

  This recipe gave excellent results, a great tasting quiche. Everyone really enjoyed this.

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• risait Carys

  26 May 2008

  risait Carys rated and commented on this recipe

  

  Very easy to make!! Added some fried onions to the mixture. Served with a green salad and new potatoes, lovely!!!

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• Emma B

  09 July 2008

  Emma B rated and commented on this recipe

  

  Really tasty and easy to make, I also added fried onions.

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• thedennetts

  31 August 2008

  thedennetts commented on this recipe

  Really delicious, tasty and rich. Will always use this recipe from now on.

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• thedennetts

  31 August 2008

  thedennetts rated this recipe

  

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• BARBARA

  28 October 2008

  BARBARA rated and commented on this recipe

  

  Firm favourite, will definately be making again.

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• Shane

  24 November 2008

  Shane commented on this recipe

  Just beautiful! I had to culture my own créme fraîche (we can't buy it in Canada) and use heavy cream (35% butter fat) instead of double. But it was fabulous none the less. Rich and savory. There is a paucity of full fat dairy products here in Canada. And I do suggest Canadians learn how to make créme fraîche if making this recipe. Just add two tbs of buttermilk to two cups of heavy cream. Let it stay just above room temp for 24 - 36 hrs. It's done when it turns thick. Scoop out the cream and discard the whey. We have a bad habit here of substituting sour cream for créme fraîche. Don't be afraid of the fat! Make good food and you'll be less likely to over eat. Just don't tell your fat phobic guests what's in it!

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Ingredients

FOR THE PASTRY

• 175g plain flour
• 100g cold butter , cut into pieces
• 1 egg yolk

FOR THE FILLING

• 200g pack lardon , unsmoked or smoked
• 50g gruyère
• 200ml carton crème fraîche
• 200ml double cream
• 3 eggs , well beaten
• pinch ground nutmeg

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Difficulty and servings

Cuts into 8 slices

Preperation and cooking times

Prep 30 mins

Cook 45 mins

plus 10 mins chilling

but you lose the silky texture

Ingredients

FOR THE PASTRY

• 175g plain flour
• 100g cold butter , cut into pieces
• 1 egg yolk

FOR THE FILLING

• 200g pack lardon , unsmoked or smoked
• 50g gruyère
• 200ml carton crème fraîche
• 200ml double cream
• 3 eggs , well beaten
• pinch ground nutmeg

Nutrition per slice

525 kcalories, protein 12g, carbohydrate 18g, fat 45 g, saturated fat 25g, fibre 1g, salt 1.21 g

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