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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    19th Jan, 2009
    Lovely recipe. Ive always used cheddar before, but using gruyere gave a much better flavour. I used ordinary shortcrust pastry though, simply because I had some made up.
    11th Dec, 2008
    This is a great recipe. It is well worth finding gruyere for it. I would suggest buying her book of ultimate recipes. Bit of an eclectic collection, but they all work well.
    24th Nov, 2008
    Just beautiful! I had to culture my own créme fraîche (we can't buy it in Canada) and use heavy cream (35% butter fat) instead of double. But it was fabulous none the less. Rich and savory. There is a paucity of full fat dairy products here in Canada. And I do suggest Canadians learn how to make créme fraîche if making this recipe. Just add two tbs of buttermilk to two cups of heavy cream. Let it stay just above room temp for 24 - 36 hrs. It's done when it turns thick. Scoop out the cream and discard the whey. We have a bad habit here of substituting sour cream for créme fraîche. Don't be afraid of the fat! Make good food and you'll be less likely to over eat. Just don't tell your fat phobic guests what's in it!
    28th Oct, 2008
    Firm favourite, will definately be making again.
    31st Aug, 2008
    Really delicious, tasty and rich. Will always use this recipe from now on.
    9th Jul, 2008
    Really tasty and easy to make, I also added fried onions.
    tomsci's picture
    26th May, 2008
    Very easy to make!! Added some fried onions to the mixture. Served with a green salad and new potatoes, lovely!!!
    25th Mar, 2008
    This recipe gave excellent results, a great tasting quiche. Everyone really enjoyed this.
    7th Feb, 2008
    this is wonderful. so thin and elegant and rich. i love it. i use cheddar because i cant find gruyere, and good quality bacon (in australia we don't have "lardons"). lovely with green beans. i look forward to trying more of angela's ultimate recipes!
    2nd Feb, 2008
    Definately the best quiche lorraine we've tasted. Family loved it.


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