Ultimate quiche Lorraine

Ultimate quiche Lorraine

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(99 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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For the pastry

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



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

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



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

  • pinch ground nutmeg


  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 (121)

Chippy30'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

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

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

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!

Kbrooke61's picture

such a good recipe really creamy! cant keep my hands off ths dish.

cmf1827's picture

Excellent. Very simple an tasy

happycook85's picture

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

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

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

Excellent recipe. I turned a vegetarian into a meat eater with it. Thoroughly recommend.

aturnb1022's picture

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

gdmfsob's picture

Absolutely lovely quiche. I used smoked cooked ham instead of the lardon and I added red onions and spring onions just to give it some more colour. I used ricotta cheese instead, just a few dollops on top before popping in the oven. It was beautiful, real light and fluffy. Definitely saving this recipe.

victoriacorby's picture

Wonderful recipe, even better cold than hot. The firsst time I've been able to consistantly make a good quiche.

sugarplum26's picture

Having never made my own pastry, let alone a quiche before, I didn't expect my first attempt to turn out that great - but this was absolutely delicious! My husband keeps asking me to make it again and again!

ncsh556's picture

lovely. never made quiche before, but i couldnt wait util dinner time and just had a little slice - YUM! used emmenthal as couldnt get any gruyere and used cheddar for the base layer. brilliant recipe.

stuarthough's picture

Fantastic - knocks any French version I've tried into a cocked hat!Really flavoursome without being at all greasy.

stellababe's picture

This is the best quiche ever & I have made more than a few. I have to admit I bought the pastry, blind baked using foil with the baking beans and then removing and I then allowed the pastry to completely cool before I added the filling. The filling is perfect the only thing I would add (or not pardon the pun!) is be REALLY sparing with the SALT! Their is a lot of bacon so season carefully. This is going to be a firm favourite! Also the Gordon Ramsay Haddock tart is also to die for :)


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