Quiche Lorraine with slice out

Ultimate quiche Lorraine

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(132 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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    19th Feb, 2011
    Excellent recipe. I turned a vegetarian into a meat eater with it. Thoroughly recommend.
    29th Aug, 2010
    A delicious recipe and will be making this regularly now. I also added some fried onions and some finely chopped chestnut mushrooms.
    25th Aug, 2010
    Absolutely lovely quiche. I used smoked cooked ham instead of the lardon and I added red onions and spring onions just to give it some more colour. I used ricotta cheese instead, just a few dollops on top before popping in the oven. It was beautiful, real light and fluffy. Definitely saving this recipe.
    24th Jun, 2010
    8th Jun, 2010
    Wonderful recipe, even better cold than hot. The firsst time I've been able to consistantly make a good quiche.
    24th May, 2010
    Having never made my own pastry, let alone a quiche before, I didn't expect my first attempt to turn out that great - but this was absolutely delicious! My husband keeps asking me to make it again and again!
    6th May, 2010
    lovely. never made quiche before, but i couldnt wait util dinner time and just had a little slice - YUM! used emmenthal as couldnt get any gruyere and used cheddar for the base layer. brilliant recipe.
    24th Apr, 2010
    Fantastic - knocks any French version I've tried into a cocked hat!Really flavoursome without being at all greasy.
    6th Apr, 2010
    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 :)
    30th Nov, 2009
    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


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