Ultimate quiche Lorraine

Ultimate quiche Lorraine

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(105 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 (123)

    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 :)

    buona_forchetta's picture

    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

    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

    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

    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

    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

    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

    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

    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

    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.

    sechoinard's picture

    Just beautiful! I had to culture my own créme fraîche (we can't buy it in Canada) and use heavy cream (35% butter fat) instead of double. But it was fabulous none the less. Rich and savory.

    There is a paucity of full fat dairy products here in Canada. And I do suggest Canadians learn how to make créme fraîche if making this recipe. Just add two tbs of buttermilk to two cups of heavy cream. Let it stay just above room temp for 24 - 36 hrs. It's done when it turns thick. Scoop out the cream and discard the whey.

    We have a bad habit here of substituting sour cream for créme fraîche. Don't be afraid of the fat! Make good food and you'll be less likely to over eat. Just don't tell your fat phobic guests what's in it!

    teachuk1's picture

    Firm favourite, will definately be making again.

    bubbalou's picture

    Really delicious, tasty and rich. Will always use this recipe from now on.

    monkeygirl13's picture

    Really tasty and easy to make, I also added fried onions.

    tomsci's picture

    Very easy to make!! Added some fried onions to the mixture. Served with a green salad and new potatoes, lovely!!!


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