Ultimate quiche Lorraine

Ultimate quiche Lorraine

The key to making the perfect quiche is simplicity, as you can see with this tasty recipe

Difficulty and servings

Moderately easy

Cuts into 8 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 45 mins

plus 10 mins chilling
Freezable

but you lose the silky texture

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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Nutrition per slice

525 kcalories, protein 12g, carbohydrate 18g, fat 45 g, saturated fat 25g, fibre 1g, salt 1.21 g

Recipe from Good Food magazine, September 2005.

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Latest comments and suggestions

Results 61-80

  • Binder photo Lily Pig

    04 November 2011

    Lily Pig rated and commented on this recipe

    5 stars

    This was possibly the best quiche I have ever cooked/eaten. I almost ruined it, my fan oven being a tad too hot, even at the lower temps stated. I added a chopped red onion to the bacon when frying it, and honestly thought the small quantity of cheese that I used (cheddar) wouldn't be enough - but it was perfect. I've already bought the ingredients to cook this again, immediately. Not sure I'll be able to wait for it to cool down this time ;)

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  • Binder photo Pippa

    17 December 2011

    Pippa commented on this recipe

    Wow, so tasty. Made loads of mini quiches for a shoot lunch, and with leftover cream mixture made an artichoke and sundried tomato larger one - quite frankly, from now on I'm going to bung in whatever takes my fancy and always use this cream/egg filling on top - its just lovely. Also, as a lucky Aga owner, there is no need to bake blind (although I did do some 'testers' on my mini ones), but just pop tin directly onto the bottom of roasting oven. Prior to this I don't think I've made a really decent quiche - many thanks Angela - suddenly I've cracked it!

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  • Binder photo winnann

    08 January 2012

    winnann rated and commented on this recipe

    5 stars

    Tasty, a nice change for a weekend lunch and a good way to use up a few eggs. My pastry cracked a bit, so think I should have added a touch more water. Used bacon, cheddar, single and double cream but it worked well and tasted nice with a salad to balance out all those calories.

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  • Binder photo JAYCEE

    13 January 2012

    JAYCEE rated and commented on this recipe

    5 stars

    Made this for our village drama club Xmas party. Was asked for the recipe and someone took a piece home for lunch. Need I say more. I did increase the quantities as I bought a large flan tin. 300 mls of creme fraiche and cream and added a fourth egg.220 grms of Gruyere. Shame my wife is a veggie.

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  • Binder photo Bernadette

    26 January 2012

    Bernadette rated and commented on this recipe

    5 stars

    Best quiche I've made - excellent easy pastry, delicious and rich filling.

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  • Binder photo Birdy

    28 March 2012

    Birdy commented on this recipe

    This is an incredibly tasty Quiche! It's so light and silky, yet very rich and flavoursome. Highly recommended!

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  • Binder photo Birdy

    28 March 2012

    Birdy rated this recipe

    5 stars

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  • Binder photo Penny

    15 April 2012

    Penny rated and commented on this recipe

    5 stars

    so yummy! also lasts for days!

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  • Binder photo pshopper

    15 April 2012

    pshopper rated and commented on this recipe

    5 stars

    Made this for lunch today and it was delicious. The tastiest quiche I have ever made. I added a small onion, fried in the oil left over from the smoked bacon lardons. I also double the amount of Gruyere and made my pastry with half spelt and half plain flour. It will become a firm favourite.

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  • Binder photo Cooksta

    21 April 2012

    Cooksta commented on this recipe

    This was superb, so many comments were made. Its great hot or cold :-) Requests have already been made for another! I didn't follow the recipe the letter because I used ready made shortcrust pastry, gammon and onions and omitted the nutmeg. Overall I really tasty quiche that I'm sure I'll make many more times in the future!

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  • Binder photo Tanya M.

    31 May 2012

    Tanya M. rated this recipe

    5 stars

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  • Binder photo DaveCt

    13 June 2012

    DaveCt rated and commented on this recipe

    4 stars

    I gave it a four star only because it was so rich. Delicious, but rich.

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  • Binder photo kimfairy

    14 June 2012

    kimfairy rated and commented on this recipe

    5 stars

    Very easy to make - lovely silky texture. I added some raw asparagus to it before it went in the oven and they had cooked just right when the quiche was cooked. Delicious, will make it again.

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  • Binder photo ProvenSal

    18 June 2012

    ProvenSal commented on this recipe

    Great recipe, the first time I've succeeded with pastry - and I'm only 57. I substituted double cream for a 4% mg cream (I live in France but imagine you can find it at home) which is very light and added the egg white left from the pastry making. I'm hoping this made it a bit healthier and as far as I can tell nothing else was compromised - we ate it with new potatoes, just harvested, and it was delicious

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  • Binder photo Sweet Tooth

    05 July 2012

    Sweet Tooth commented on this recipe

    This quiche is fabulous! Added a bit more cheese as I'm rather greedy on the cheese front and it worked a treat. My boyfriend said it was the best quiche he'd ever eaten.....I was very proud of myself!

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  • Binder photo Sweet Tooth

    06 July 2012

    Sweet Tooth rated this recipe

    5 stars

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  • Binder photo Dawn

    09 July 2012

    Dawn rated and commented on this recipe

    5 stars

    Really beautiful recipe. Made it for anniversary party, will be making it again for my daughters birthday bash, delicious! Thank you

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  • Binder photo AJ22

    18 July 2012

    AJ22 commented on this recipe

    This makes an excellent quiche. I sometimes add grated parmesan cheese to the pastry ingredients.

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  • Binder photo Mary Chappell

    13 August 2012

    Mary Chappell rated and commented on this recipe

    5 stars

    Never made quiche lorraine before but as this was such an easy recipe I gave it a go and it was lovely, I used smoked streaky bacon and cheddar in place of lardons and gruyere as others have done and reheated it to eat warm. Will make again soon.

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  • Binder photo tweedsmuir81

    15 August 2012

    tweedsmuir81 rated and commented on this recipe

    5 stars

    Very tasty and straightforward recipe. This was my first time making quiche and I was really impressed with how it turned out.

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Difficulty and servings

Moderately easy

Cuts into 8 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 45 mins

plus 10 mins chilling
Freezable

but you lose the silky texture

Pure, simple flavours

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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Nutrition per slice

525 kcalories, protein 12g, carbohydrate 18g, fat 45 g, saturated fat 25g, fibre 1g, salt 1.21 g

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