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Recipe by Angela Nilsen

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1. Video tutorial: Rolling out pastry

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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• Aislinn McDonnell

  11 December 2008

  Aislinn McDonnell rated and commented on this recipe

  

  This is a great recipe. It is well worth finding gruyere for it. I would suggest buying her book of ultimate recipes. Bit of an eclectic collection, but they all work well.

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• Teresah

  19 January 2009

  Teresah rated and commented on this recipe

  

  Lovely recipe. Ive always used cheddar before, but using gruyere gave a much better flavour. I used ordinary shortcrust pastry though, simply because I had some made up.

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• Robyn

  26 January 2009

  Robyn rated and commented on this recipe

  

  Never made quiche before but am currently quite into making my own pastry so thought id give this a try. Didnt have enough cream or any creme f' so instead used 100ml fromage frais and 100ml double cream with 200ml whole milk. Also used cheddar, bacon and half an onion(cooked with the bacon). I haven't tried it yet.. but my mum was heard to say 'the best quiche ive ever had!.' which is good!!

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• Anne Wright

  28 March 2009

  Anne Wright commented on this recipe

  Made this today for 'girls at lunch' and it went down a storm. It was light, fluffy and oh so tasty! The best quiche they've had in a while(so they said!) I will definitely be keeping this recipe a secret!!

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• pausha31

  07 June 2009

  pausha31 commented on this recipe

  An excellent recipe, however, using 'local' ingredients, I used a good smoked streaky bacon and cheddar in place of lardons and gruyere. It still made a wonderfully light quiche.

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• GailWright

  16 June 2009

  GailWright commented on this recipe

  A great recipe for quiche, thanks! I will be making this more often. So creamy and light.

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• zoe smith

  21 June 2009

  zoe smith rated and commented on this recipe

  

  Made this for a family bbq today.Very easy to make and tasted delicious.

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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

Preparation 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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