Ultimate quiche Lorraine

Ultimate quiche Lorraine

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(106 ratings)

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

More effort

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

  • But you lose the silky texture

Nutrition: nutrition per slice

  • kcal525
  • fat45g
  • saturates25g
  • carbs18g
  • sugars0g
  • fibre1g
  • protein12g
  • salt1.21g
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Ingredients

    For the pastry

    • 175g plain flour
    • 100g cold butter, cut into pieces
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 egg yolk

    For the filling

    • 200g pack lardon, unsmoked or smoked
    • 50g Gruyère
      Gruyère

      Gruyère

      groo-ee-yeah

      Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

    • 200ml carton crème fraîche
    • 200ml double cream
    • 3 egg, well beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • pinch ground nutmeg

    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.

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    Comments, questions and tips

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    lynetteab
    29th Mar, 2013
    5.05
    Another firm favourite from BBC Good food! I found the filling far too much and will reduce the crème fraiche and cream to 150ml each and the eggs to 2 next time. As I always put my own spin to recipes, I added a fried onion, some black pepper, a sprinkling of garlic and thyme and a teaspoon of good old English mustard. Yum!
    suzannanewton
    19th Mar, 2013
    5.05
    Absolutely delicious. Even converted my husband into liking quiche! Easy to make too!
    clairesut57
    4th Mar, 2013
    2.05
    Definitely 5 stars and not 2! Computer glitch!
    clairesut57
    4th Mar, 2013
    2.05
    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
    18th Feb, 2013
    2.05
    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
    12th Feb, 2013
    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
    16th Jan, 2013
    4.05
    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
    3rd Jan, 2013
    5.05
    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
    30th Dec, 2012
    Lovely jubbly
    madamscragz
    13th Nov, 2012
    4.05
    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

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