Gordon's quiche Lorraine with roasted tomatoes

Gordon's quiche Lorraine with roasted tomatoes

Gordon Ramsay took on a reader in the challenge for the best version of the French classic and this is his recipe

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 2 hrs 30 mins

Plus cooling and chilling

Method

  1. For the pastry put the flour, paprika, thyme and a pinch of salt in a food processor with butter and whizz for about 10 seconds, until it resembles coarse breadcrumbs. Tip into a mixing bowl, add 4 tbsp ice - cold water and stir with a butter knife until the dough just comes together. If it's too dry, add another 1-2 tbsp water (try not to make the dough too wet). Knead into a smooth ball, wrap in clingfilm and chill for 30 minutes.
  2. Heat the oven to 200C/fan 180C/gas 6. The quiche filling ingredients need cooking first as it concentrates flavour and gets rid of excess moisture. Lay the tomatoes in a roasting tin skin-side down, season well and cook for 1 hour or until they are semi-dried and any excess moisture cooked off. Pull off the skins.
  3. Tip the lardons into a hot pan with 1 tbsp olive oil. You want them to be really crisp, so allow the colour to get quite dark. when the lardons are cooked, tip away the oil and drain them on kitchen paper.
  4. To make the custard, beat together the whole eggs, yolks, double cream and milk and season.
  5. Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry and line a loose-bottomed, 24cm tart tin - let the excess overhang. Prick the base lightly with a fork and chill for 30 minutes. Line with parchment paper, fill with baking beans, and bake blind for 20 minutes. Remove the paper and beans and brush with the remaining yolk. Return to the oven for 5 minutes until glazed and golden and use a sharp, serrated knife to trim off the excess pastry while it is still warm. Turn the oven down to 140C/fan 120C/gas 1.
  6. Scatter the lardons and cheese (keep some for the top) into the case, then top up with custard and arrange the tomatoes on top. Bake for 40 minutes or until set in the middle. Cool for at least 1 hour before removing from the tin and serving in slices.

Per serving

823 kcalories, protein 23.7g, carbohydrate 33.4g, fat 67 g, saturated fat 35.1g, fibre 1.6g, salt 2.21 g

Recipe from olive magazine, May 2010.

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Latest comments and suggestions

  • Binder photo stacey812000

    11 May 2010

    stacey812000 rated this recipe

    5 stars

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  • Binder photo stacey812000

    11 May 2010

    stacey812000 commented on this recipe

    i dont understand the part about baking beans?????? is that just me? overall its fab, and delicous!

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  • Binder photo MelissaE

    03 June 2010

    MelissaE commented on this recipe

    @stacey812000 Baking beans are bean shaped light weights bought in the shops for weighing down pastry when par cooking. You can also use normal uncooked beans if you don't have any of these to hand.

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  • Binder photo Raych60

    06 June 2010

    Raych60 commented on this recipe

    Can I substitute the cream for more milk? My family is cows milk protein intollerent and i would love to try this and other quiche recipes but goats cream is very hard to get and Soya onlydo asingle pouring cream, would that do?? Please help!

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  • Binder photo glorious

    06 June 2010

    glorious commented on this recipe

    You can use soya cream in place of ordinary. it wil probably not be as rich but then again it will be healthier. The eggs thicken it not the cream so it will be fine.

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  • Binder photo Dave

    06 June 2010

    Dave rated and commented on this recipe

    5 stars

    Really easy to make and was really nice .The roasted tomato really added a new dimension to it .I enjoyed it with a nice salad ;O)

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  • Binder photo Allie

    03 June 2011

    Allie rated and commented on this recipe

    5 stars

    I made this (and a four-cheese one) for a family party last summer - it was seriously good and got some rave reviews!! The roasted tomatoes add the most lovely depth of flavour and sweetness, and the pastry was stunning. One I will definitely make again.

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  • Binder photo Mary Chappell

    08 June 2011

    Mary Chappell rated and commented on this recipe

    5 stars

    We really enjoyed this tasty flan, I used half lf creme fraiche and half single cream and didn't add much milk as it would have been too much liquid. To speed it up I cooked the flan case along with the tomatoes which I didn't skin (difficult) and then just rested it 10 mins before eating! Also used 4 eggs not 5 and didn't glaze pastry. Pastry was good with thyme and paprika.

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  • Binder photo Kat7

    12 June 2011

    Kat7 rated this recipe

    5 stars

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  • Binder photo LuLauren

    14 November 2011

    LuLauren commented on this recipe

    Tried this today as a first quiche attempt, came out really well!

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  • Binder photo LuLauren

    14 November 2011

    LuLauren rated this recipe

    5 stars

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  • Binder photo CharlotteS

    04 June 2012

    CharlotteS commented on this recipe

    Can someone tell me if this recipe can be made the night before for a lunch the next day? Thanks!

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  • Binder photo Lynne

    05 June 2012

    Lynne commented on this recipe

    Just made this for our Jubilee afternoon tea at work. I halved the recipe and made it into 4 individual tarts. Lovely warm, even better cold!

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  • Binder photo Lynne

    05 June 2012

    Lynne rated this recipe

    5 stars

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  • Binder photo Emma

    07 June 2012

    Emma rated and commented on this recipe

    5 stars

    Superb, absolutely delicious! Although not difficult to make, it has to be said there is a little extra time and effort required than usual. However, it is well worth it and the results are fabulous. I deviated slightly from the recipe using very thick cut bacon from our butchers. I also sauteed a leek that needed using up in the bacon fat. Husband was very appreciative of culinary efforts :)

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  • Binder photo bassman1928

    16 August 2012

    bassman1928 rated and commented on this recipe

    4 stars

    I blanched and shocked the tomatoes and removed the skins before roasting - made it a little less fiddly. Also roasted the tomatoes with some Thyme, Balsamic Vinegar and a little sugar. I found the 40 minute cooking at Gas Mark 1 wasn't enough in my oven, it actually took closer to an hour. Rich and delicious though, served with a leafy salad and was excellent.

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  • Binder photo Tanya

    27 August 2012

    Tanya rated and commented on this recipe

    5 stars

    Delicious recipe. Made it tonight for family and friends and they said its the best quiche they've ever had! Served it with a summer crunch salad and roasted baby pots! :)

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 2 hrs 30 mins

Plus cooling and chilling

Ingredients

  • 3 large plum tomatoes , cut into quarters
  • 200g pancetta , cut into lardons
  • 1 tbsp olive oil
  • 100g Gruyère , grated
  • 5 eggs , 3 whole and 2 egg yolks
  • 250ml full-fat milk
  • 250ml double cream

FOR THE PAPRIKA PASTRY

  • 225g plain flour
  • pinch smoked paprika
  • ½ tsp thyme leaves
  • 150g unsalted butter , chilled and cut into cubes
  • 1 egg , beaten to glaze
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Per serving

823 kcalories, protein 23.7g, carbohydrate 33.4g, fat 67 g, saturated fat 35.1g, fibre 1.6g, salt 2.21 g

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