Ultimate quiche Lorraine

Ultimate quiche Lorraine

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(81 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

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

Comments, questions and tips

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Comments

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clairesut57's picture
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Definitely 5 stars and not 2! Computer glitch!

clairesut57's picture
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My first attempt at quiche and was delighted with the results. Followed the exact recipe. I found it needed an extra teaspoon of water to help the pastry bind but made no other changes. Will definitely make again.

nikki65's picture
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I actually found the pastry a little wet so I definitely wouldn't add more water! Although the pastry was difficult to work with, I perservered and was rewarded with a lovely buttery, crumbly base. Will be using this recipe again.

titaniumbunny's picture

A few notes here. First, the reason people are having problems with the pastry is that you need 90 ml (3 oz) of ice cold water. Not 3 teaspoons, as stated in the recipe. Second, as some people have already stated here, there is far too much bacon, no onion and too much liquid fat/not enough eggs in this recipe to be a traditional quiche. I suggest using light cream instead of heavy cream, add an egg plus a yolk, as well as a sheet of softened gelatin. Also, pre-cook the filling by whisking it on top of the stove until it reaches about 158 F and starts to thicken. This will enable it to cook in the quiche before the pastry at the edges starts to burn (which is a problem in the original recipe.

chatonette's picture
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Made a few substitutions: used half the amount of lardons, reduced-fat creme fraiche, single cream and ready-rolled puff pastry for the crust. Turned out great--hubby and kids were happy!

jwadley's picture
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I made this on holiday in France, it wasn't to hard to make, though I wouldn't recommend making it on holiday with a kitchen you don't know like I did, but the end result was lovely and I would definitely make again.

johntheswan's picture

Lovely jubbly

madamscragz's picture
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I loved this recipe so much!
I usually stick to a recipe like nobody’s business the first time I try it but this one was a little to not-quiche for me. Instead, I didn’t use crème fraiche and made up the difference with 300ml (light) cream instead of the written 200ml. I to help with the amount, I also added 4 eggs to bring the total up to 7; it just didn’t seem like a quiche with so much creamy ingredients and so few eggs.

Because of the additional eggs, the cooking time was more like 40 mins but well worth it.
The less fatty, more egg-y version of the dish made it healthier and more quichesque, but the base was, of course, still Angela Nilsen’s and I love it so much.
I will definitely be making this again.

4/5

frankthetank's picture
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Lovely recipe. Very tasty and light and fluffy not thick and heavy like shop bought Quiche.
Will follow this recipe many times in future!
Thank you.

xstrawbrysx's picture

trying this Saturday 3/11/12 love quiche especially quiche Lorraine. Not sure how the pastry will be (usually buy it) havn't made my own in years, fingers crossed everyone! will comment on how it went : )

burzulicious's picture
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The filling was light and so very good. I added some broccoli and spring onion.

The pastry was crumbly and had a dry and grainy texture. It didn't roll out nicely at all, but with the velvetty texture of the filling made this recipe not a total disaster.

marie-elise's picture
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Best Quiche I've ever cooked or tasted, and even hubby who isn't keen on quiche loved it.
Can't wait to make it again.

kyndie's picture
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I don't usually like quiche... but this one is just scrumptious ! I always use cheddar instead of gruyere though. The creme fraiche and the cheese give the quiche a tanginess to die for ! yum

ros-bridges's picture
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Quiche was delicious, however pastry was a real pain to work with, and then after cooking had lots of cracks. This means the filling leaks out of the pastry. I subsequently used a different pastry recipe and it's much better.

eleanordawson's picture
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Very tasty and straightforward recipe. This was my first time making quiche and I was really impressed with how it turned out.

maryechappell's picture
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Never made quiche lorraine before but as this was such an easy recipe I gave it a go and it was lovely, I used smoked streaky bacon and cheddar in place of lardons and gruyere as others have done and reheated it to eat warm. Will make again soon.

aj2255's picture

This makes an excellent quiche. I sometimes add grated parmesan cheese to the pastry ingredients.

dawnshields1's picture
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Really beautiful recipe. Made it for anniversary party, will be making it again for my daughters birthday bash, delicious! Thank you

tanyaeng's picture
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This quiche is fabulous! Added a bit more cheese as I'm rather greedy on the cheese front and it worked a treat. My boyfriend said it was the best quiche he'd ever eaten.....I was very proud of myself!

provensal's picture

Great recipe, the first time I've succeeded with pastry - and I'm only 57. I substituted double cream for a 4% mg cream (I live in France but imagine you can find it at home) which is very light and added the egg white left from the pastry making. I'm hoping this made it a bit healthier and as far as I can tell nothing else was compromised - we ate it with new potatoes, just harvested, and it was delicious

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