Quiche Lorraine with slice out

Ultimate quiche Lorraine

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(131 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 lardons, 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 eggs, well beaten



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • pinch ground nutmeg


    1. For the pastry, put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds.

    2. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.

    3. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base.

    4. 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.

    5. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins.

    6. 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.

    7. While the pastry cooks, prepare the filling. Heat a small frying pan, tip in 200g 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.

    8. Cut three quarters of the 50g gruyère into small dice and finely grate the rest. Scatter the diced gruyère and fried lardons over the bottom of the pastry case.

    9. Using a spoon, beat 200ml crème fraîche to slacken it then slowly beat in 200ml double cream. Mix in 3 well beaten eggs. Season (you shouldn’t need much salt) and add a pinch of ground nutmeg. Pour three quarters of the filling into the pastry case.

    10. 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.

    11. 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).

    12. 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, questions and tips

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    17th May, 2016
    Super recipe! I replace with cheddar cheese mini cubes to make a bit cheaper and still delicious! Also a good dish for using up left over veg or other odd bits in the fridge like slice of bacon and old leek cooked off etc as the recipe works well as a base for all sorts of different flavoured quiches.
    12th May, 2016
    Super recipe, worked well for someone who can't bake! Very highly recomended
    25th Apr, 2016
    This is my go-to recipe pastry recipe whenever I make quiche of any variety. The pastry is beautifully short and crisp.
    23rd Apr, 2016
    The quiche is delicious, but I would make 2 points, which I will bear in mind next time I make it: 1) I followed the advice to roll the pastry out as thinly as possible, but as a result ended up with loads of spare overhanging the side of the tin. Next time I make it I won’t roll it as thin. 2) I found there was too much liquid. Some of the crème fraiche/cream filling spilled over when I poured it in the pastry case and thus burned on the baking tray. I didn’t end up using all of the filling – no problem, as I have frozen it for future use!
    15th Aug, 2015
    I agree that the pastry is far too short. It was impossible to lift into the flan case without crumbling. I wondered whether it was because I made it by hand as I don't have a food processor?
    18th Jul, 2015
    I cheated and used shop bought pastry as i was pushed for time, but this was a lovely quiche, very yummy, will def make again
    13th Jul, 2015
    This was absolutely lovely, I added 1 extra egg and it came out beautifully. I also chilled the pastry for 20 minutes before rolling and found this helped alot, as the dough was too sticky to roll straight away. Will Definitely be making this again and again.
    29th Mar, 2015
    I used this pastry recipe last night (with a different filling), and while it held its shape well in the tin, it's far too short, for it crumbled to nothing as soon as I cut into it and was very dry to chew on.
    sonald's picture
    16th Jan, 2015
    I made this for a friend's birthday as she doesn't like cake (I know!). It went down a storm. Yes, it's rich but it's ultimate! That's the whole point. I think you have to play the quantity of water by ear, I didn't even measure I just added slowly til the pastry just came together. Other than that I didn't change a thing. Definitely a treat quiche!
    29th Dec, 2014
    I'll never buy another quiche from a shop...this is wonderful! I know the quantity of water depends on the quality of flour used, and if you live in hard or soft water area...but I needed 5 TABLEspoons of water. Absolutely brilliant recipe! Definitely a hit with the family and guests alike.


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