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 81-100

  • Binder photo ros

    25 August 2012

    ros rated and commented on this recipe

    4 stars

    Quiche was delicious, however pastry was a real pain to work with, and then after cooking had lots of cracks. This means the filling leaks out of the pastry. I subsequently used a different pastry recipe and it's much better.

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  • Binder photo Cindy

    26 August 2012

    Cindy rated and commented on this recipe

    5 stars

    I don't usually like quiche... but this one is just scrumptious ! I always use cheddar instead of gruyere though. The creme fraiche and the cheese give the quiche a tanginess to die for ! yum

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  • Binder photo Victoria

    11 September 2012

    Victoria rated and commented on this recipe

    5 stars

    Best Quiche I've ever cooked or tasted, and even hubby who isn't keen on quiche loved it. Can't wait to make it again.

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  • Binder photo SamanthaH

    29 September 2012

    SamanthaH rated and commented on this recipe

    3 stars

    The filling was light and so very good. I added some broccoli and spring onion. The pastry was crumbly and had a dry and grainy texture. It didn't roll out nicely at all, but with the velvetty texture of the filling made this recipe not a total disaster.

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  • Binder photo Denmajor

    02 October 2012

    Denmajor rated this recipe

    4 stars

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  • Binder photo xstrawbrysx

    02 November 2012

    xstrawbrysx commented on this recipe

    trying this Saturday 3/11/12 love quiche especially quiche Lorraine. Not sure how the pastry will be (usually buy it) havn't made my own in years, fingers crossed everyone! will comment on how it went : )

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  • Binder photo Frankie "Gordon Ramsay" H

    09 November 2012

    Frankie "Gordon Ramsay" H rated and commented on this recipe

    5 stars

    Lovely recipe. Very tasty and light and fluffy not thick and heavy like shop bought Quiche. Will follow this recipe many times in future! Thank you.

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  • Binder photo Madam Scragz

    13 November 2012

    Madam Scragz rated and commented on this recipe

    4 stars

    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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  • Binder photo John

    30 December 2012

    John commented on this recipe

    Lovely jubbly

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  • Binder photo JakeW

    03 January 2013

    JakeW rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Chatonette

    16 January 2013

    Chatonette rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Chef Easter

    12 February 2013

    Chef Easter commented on this recipe

    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.

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  • Binder photo Twiglet

    18 February 2013

    Twiglet rated and commented on this recipe

    2 stars

    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.

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  • Binder photo Twiglet

    18 February 2013

    Twiglet rated this recipe

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  • Binder photo Bluebell

    04 March 2013

    Bluebell rated and commented on this recipe

    2 stars

    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.

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  • Binder photo Bluebell

    04 March 2013

    Bluebell commented on this recipe

    Definitely 5 stars and not 2! Computer glitch!

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  • Binder photo Suze

    19 March 2013

    Suze rated and commented on this recipe

    5 stars

    Absolutely delicious. Even converted my husband into liking quiche! Easy to make too!

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  • Binder photo Bokbites

    29 March 2013

    Bokbites rated and commented on this recipe

    5 stars

    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!

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  • Binder photo ag

    31 March 2013

    ag rated and commented on this recipe

    5 stars

    I really like the pastry and found it easy to put together by hand adding a tine bit more cold water. The pastry tasted very good buttery, crumbly and light. I added fried onion to the filling and an extra egg, and more cheese. Cooked it for about an hour but it was delicious. Took it as my contribution to pot a luck lunch and got lots of positive comments. I will definitely make this quiche more often.

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  • Binder photo Gayle

    21 April 2013

    Gayle rated this recipe

    4 stars

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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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