Ultimate quiche Lorraine

Ultimate quiche Lorraine

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(84 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

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Comments

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abigal's picture

where could i but Gruyere from in the UK?

abigal's picture

where could I buy Gruyère from in the UK?

jellybean1981's picture
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I followed this recipe exactly and was dead chuffed with the result...it was easy to make and my guests were very impressed so will definitely be making this alot more in the future!

bettylarouge's picture
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Delicious! But too rich....I think I might use milk next time instead of the double cream.

lollybee62's picture

Really enjoyed this quiche. Tasty and easy to make.

joefizz's picture
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My daughter made this for the family and it was just amazing! Will certainly make again! :)

katie6666's picture
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Very pleased with this recipe although the jury is still out whether gruyere is better than cheddar.

jayne850's picture

Followed this recipe to the letter, except didn't have any cream so used milk instead. Fantastic result! The whole family loved it. Will make again and again.

nwindle's picture
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Judging by the previous comments - I think I must be the only one who thinks this is way too creamy! The consistancy was just too runny - even after keeping it in the oven for an extra 10 minutes. The cubes of cheese on the bottom didn't really melt either. It was tasty though and I will make it again. Next time I think I will omit the cream and just go for the creme fraiche...

pottsy05's picture
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This was a really easy recipe and tasted fantastic, I used bacon and cheddar cheese and it was really tasty. My husband liked it so much i'm going to cook it again for him this wk.

rt1268's picture
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I have neverleft feedback for a recipe the same night, but WOW, WOW, WOW, the was delish!!!I chucked in some fried onion (it just didn't feel right not having onion!), and used bacon with the fat trimmed off (my supermarket didn't do lardon), it was the best quieche i have ever had by miles and miles and miles. I am now a quiche snob, and i will never eat a pre-made one again.

murphy2425's picture

Great Tasting Quiche, easy to make!

kbg's picture
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such a good recipe really creamy! cant keep my hands off ths dish.

cmf1827's picture
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Excellent. Very simple an tasy

happycook85's picture
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Dont usually like quiche but this was lovely! fried my bacon (mix of normal and smoked...what i had!) and 2 suasages (skin removed, crumbled). Cooked and then i crumbled the suasage more. used freezer shortcust pastry, normal cream instead of double and cheddar cheese instead of gruyere, and a tiny bit of grated mozzarella on top. sprinkled bacon and suasage on bottom, then a diced tomato. Also added an extra egg to the mix. lovely and light and nice and seasoned. yum yum

whitester's picture

Great taste and enjoyable to make. My family loved this.

sarahfreeman's picture
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This recipe was lovely. I did not want to use any double cream so used all low fat crème fraîche. Also I changed the cheese to a very mature cheddar. It worked just as well and hopefully less fattening.

moss2009's picture
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Lovely quiche everyone liked it although I liked it better cold the next day. I did put twice the amount of cheese in as 50g did not seem enough - it was cheesy but still turned out great.

smurfhead's picture
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Excellent recipe. I turned a vegetarian into a meat eater with it. Thoroughly recommend.

aturnb1022's picture
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A delicious recipe and will be making this regularly now. I also added some fried onions and some finely chopped chestnut mushrooms.

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