Ultimate quiche Lorraine

Ultimate quiche Lorraine

The key to making the perfect quiche is simplicity, as you can see with this tasty recipe

Difficulty and servings

Moderately easy

Cuts into 8 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 45 mins

plus 10 mins chilling
Freezable

but you lose the silky texture

Method

  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.
Try

Want some more ideas?

Try out some of the crowd-pleasing recipes from our ultimate buffet collection.

Nutrition per slice

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

Recipe from Good Food magazine, September 2005.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 1-20

  • Binder photo Bec

    2008-02-02 19:00:38.89069

    Bec commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo ee

    2008-02-07 04:06:49.569053

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Tina

    2008-02-22 09:09:57.128583

    Tina rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Georgina

    2008-03-25 14:58:26.813189

    Georgina commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo risait Carys

    2008-05-26 13:21:33.094544

    risait Carys rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Emma B

    2008-07-09 13:58:16.750623

    Emma B rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo thedennetts

    2008-08-31 12:57:53.671752

    thedennetts commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo thedennetts

    2008-08-31 12:58:07.134753

    thedennetts rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo BARBARA

    2008-10-28 01:02:59.14328

    BARBARA rated and commented on this recipe

    5 stars

    Firm favourite, will definately be making again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Shane

    2008-11-24 05:21:13.223803

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo AmcD

    2008-12-11 22:47:34.993067

    AmcD rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Teresah

    2009-01-19 08:34:18.876766

    Teresah rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Robyn

    2009-01-26 08:20:23.096198

    Robyn rated and commented on this recipe

    4 stars

    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!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Anne Wright

    2009-03-28 22:28:07.004352

    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!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo pausha31

    2009-06-07 17:38:56.334979

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo GailWright

    2009-06-16 20:48:52.786592

    GailWright commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo zoe smith

    2009-06-21 21:44:45.056824

    zoe smith rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo witchwayup

    2009-07-12 18:04:39.084339

    witchwayup rated and commented on this recipe

    5 stars

    My husband loved this and said it was the best version he has ever had. That said I did change it slightly: I added mustard powder to the dry pastry ingredients, I used creme fraiche instead of double cream, I used a gammon steak that was knocking around in the freezer and I used mature cheddar and also added a chopped onion. I will be making this again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo cooky

    2009-07-19 18:11:04.904135

    cooky rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo bengal-mad

    2009-07-29 12:43:15.103922

    bengal-mad commented on this recipe

    I made this as a side dish for a family BBQ and it went down really well!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Moderately easy

Cuts into 8 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 45 mins

plus 10 mins chilling
Freezable

but you lose the silky texture

Pure, simple flavours

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
Print this recipe
Add to your binder

Nutrition per slice

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close