Ultimate quiche Lorraine

Ultimate quiche Lorraine

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(88 ratings)

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Cooking time

Prep: 30 mins Cook: 45 mins Plus 10 mins chilling

Skill level

Moderately easy

Servings

Cuts into 8 slices

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

Nutrition and extra info

Additional info

  • But you lose the silky texture
Nutrition info

Nutrition nutrition per slice

kcalories
525
protein
12g
carbs
18g
fat
45g
saturates
25g
fibre
1g
sugar
0g
salt
1.21g
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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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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.

Recipe from Good Food magazine, September 2005

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Comments

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col_buendia's picture

I used this pastry recipe last night (with a different filling), and while it held its shape well in the tin, it's far too short, for it crumbled to nothing as soon as I cut into it and was very dry to chew on.

sonald's picture

I made this for a friend's birthday as she doesn't like cake (I know!). It went down a storm. Yes, it's rich but it's ultimate! That's the whole point. I think you have to play the quantity of water by ear, I didn't even measure I just added slowly til the pastry just came together. Other than that I didn't change a thing. Definitely a treat quiche!

callychally's picture

I'll never buy another quiche from a shop...this is wonderful! I know the quantity of water depends on the quality of flour used, and if you live in hard or soft water area...but I needed 5 TABLEspoons of water. Absolutely brilliant recipe! Definitely a hit with the family and guests alike.

mandandmart's picture
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Just made this for the first time and it turned out fantastic! Thank you.

Munkey's Mom's picture
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Easy, fast and delicious! One for the books, as we call it! It took me a little longer than 25 min in the oven though.

bonitarosa's picture
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Really delicious. We didn't have creme fraiche so used soured cream instead. Still very tasty.

mechka85's picture
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This recipe is a winner - extremely rich and delicious. If you're new to pastry, I'd follow Mary Berry's tip for getting your pastry into the quiche base - just YouTube her tarte au citron recipe and watch how she does it. I'd also recommend refrigerating the pastry in this recipe for 20 minutes or so before you start to roll it.

Dizzy blond's picture

I sautéed a finely chopped onion with the bacon lardons. Pastry melted in the mouth. This is a winner, everyone loved it

Dizzy blond's picture

I sautéed a finely chopped onion with the smoked bacon lardons. Pastry just melted in your mouth. It's a winner, everyone loved it.

flossie1078's picture
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This has to be my favourite Quiche recipe. It went down a storm at the buffet I took it to and was the most popular dish at a picnic I provided it for. It is rich but as a result you don't need as big a slice. Will certainly be making this again!

LucyNewLeaf's picture
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Far too rich for my tastes, but not surprised considering there's 200 ml of double cream, and 200 ml of creme fraiche. Next time, I will add an egg or two, reduce the creme fraiche, and swap double for single cream. At least now I understand the basics

smith_jc's picture
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Well I really don't need a recipe for the mix, but I wanted a good pastry. this recipe is far to short and it make a crap crust. I wont do that again, I will use my tried and true short cut recipe....live and learn

qas5saq's picture
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Simply delicious. Made a vegetarian version with peas and leek instead of bacon. So tasty and rich. Perfect pastry too. Will make again.

jerseysue's picture

For the pastry I used half lard, half butter and it was perfect. Cooking of the completed quiche took a bit longer than expected so allow about 15 min longer. I would definitely recommend this recipe to anyone - best I have ever cooked and even my husband commented how fantastic it was.

kvella1's picture

I made this for our work "Great Bake-off" and it got rave reviews for taste and the creamy/smooth consistency. I followed the recipe to the letter using good quality ingredients, which I think really added to the quality of the quiche. Everything free-range with Labyrinthine Cave-Aged Gruyere and Isigny Ste Mere Creme Fraiche d'Isigny. Very rich, but then you don't need such a big portion. Delicious!

IanAdd's picture

I had the pastry problem due to 3 tsp being far too little. I wish they'd update recipes. Now I am going to have to read all the comments before I start a BBC recipe.

I think those with too much liquid must have been using a tin less than 23cm.

netcurtains's picture

I have mastered this recipe and now cook this regularly. The pastry always let me down but I now use 230g of flour and 115g of cold butter with one egg yolk and about 40ml of cold water. The secret is to assemble the flour and butter in a food processor and process until the mixture looks like breadcrumbs. then add one egg yolk and about 40ml of cold water and blitz again until the mixture comes together in one large lump. Flatten out the pastry mixture on a surface, wrap in clingfilm, and leave for at least three hours in the fridge before rolling out to fit a 23" flan tin then prick the base all over with a fork. Line the flan tin with tinfoil and then add baking beans and bake at 200C for about 15 minutes and then remove foil and beans brush the pastry with a little egg wash and bake for a further 6 minutes or so.

sasha_459's picture

too much liquids in the recipe. what's the creme freche for? the whole thing was a flop.

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