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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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.

natasha4995's picture
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Yum!

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

stellababe's picture
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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 :)

buona_forchetta's picture
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My boyfriend loved it however I found it to taste a bit too fatty/greasy for my liking... Think I'll stick to more vegetable-based ones and maybe avoid the double cream. Still tasty though

tashab07's picture
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I have made this twice now, once with creme fraiche and once without and its definately better without! It was too sour, so my advice is to replace with another egg and some milk! Lovely!

louise3's picture
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This quiche went down an absolute treat. We had it for lunch with a side salad. I used grated mature cheddar as it was what I had in. I am definately going to try it again with the gruyere, which will be soon as my Mum keeps asking when I am going to make it again.

dawnehewson's picture
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I've made this quiche a few times now, absolutely delicious!!!!

bengalcat's picture

I made this as a side dish for a family BBQ and it went down really well!

witchwayup's picture
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My husband loved this and said it was the best version he has ever had.
That said I did change it slightly: I added mustard powder to the dry pastry ingredients, I used creme fraiche instead of double cream, I used a gammon steak that was knocking around in the freezer and I used mature cheddar and also added a chopped onion.
I will be making this again.

muffinman's picture
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Made this for a family bbq today.Very easy to make and tasted delicious.

gailwright's picture

A great recipe for quiche, thanks! I will be making this more often. So creamy and light.

pausha31's picture

An excellent recipe, however, using 'local' ingredients, I used a good smoked streaky bacon and cheddar in place of lardons and gruyere. It still made a wonderfully light quiche.

annie2912's picture

Made this today for 'girls at lunch' and it went down a storm. It was light, fluffy and oh so tasty! The best quiche they've had in a while(so they said!) I will definitely be keeping this recipe a secret!!

imabadpixie's picture
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Never made quiche before but am currently quite into making my own pastry so thought id give this a try. Didnt have enough cream or any creme f' so instead used 100ml fromage frais and 100ml double cream with 200ml whole milk. Also used cheddar, bacon and half an onion(cooked with the bacon).
I haven't tried it yet.. but my mum was heard to say 'the best quiche ive ever had!.' which is good!!

teresahall's picture
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Lovely recipe. Ive always used cheddar before, but using gruyere gave a much better flavour. I used ordinary shortcrust pastry though, simply because I had some made up.

aislinnmcd's picture
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This is a great recipe. It is well worth finding gruyere for it. I would suggest buying her book of ultimate recipes. Bit of an eclectic collection, but they all work well.

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