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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Ingredients

    For the pastry

    • 175g plain flour
    • 100g cold butter, cut into pieces
      Butter

      Butter

      butt-err

      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

      Gruyère

      groo-ee-yeah

      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
      Eggs

      Egg

      egg

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

    • pinch ground nutmeg

    Method

    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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    mandandmart
    25th Nov, 2014
    5.05
    Just made this for the first time and it turned out fantastic! Thank you.
    Munkey's Mom
    3rd Sep, 2014
    5.05
    Easy, fast and delicious! One for the books, as we call it! It took me a little longer than 25 min in the oven though.
    bonitarosa's picture
    bonitarosa
    11th Aug, 2014
    5.05
    Really delicious. We didn't have creme fraiche so used soured cream instead. Still very tasty.
    mechka85
    10th Aug, 2014
    5.05
    This recipe is a winner - extremely rich and delicious. If you're new to pastry, I'd follow Mary Berry's tip for getting your pastry into the quiche base - just YouTube her tarte au citron recipe and watch how she does it. I'd also recommend refrigerating the pastry in this recipe for 20 minutes or so before you start to roll it.
    dutes8080
    12th May, 2016
    5.05
    Thanks for those tips mechka85, just invaluable. My first quiche at 66, always said I can't bake, this was fab. Moral: Never say never, thanks again
    Dizzy blond
    1st Aug, 2014
    I sautéed a finely chopped onion with the bacon lardons. Pastry melted in the mouth. This is a winner, everyone loved it
    Dizzy blond
    1st Aug, 2014
    I sautéed a finely chopped onion with the smoked bacon lardons. Pastry just melted in your mouth. It's a winner, everyone loved it.
    flossie1078
    31st Jul, 2014
    5.05
    This has to be my favourite Quiche recipe. It went down a storm at the buffet I took it to and was the most popular dish at a picnic I provided it for. It is rich but as a result you don't need as big a slice. Will certainly be making this again!
    LucyNewLeaf
    24th Jun, 2014
    2.05
    Far too rich for my tastes, but not surprised considering there's 200 ml of double cream, and 200 ml of creme fraiche. Next time, I will add an egg or two, reduce the creme fraiche, and swap double for single cream. At least now I understand the basics
    smith_jc
    19th Jun, 2014
    2.05
    Well I really don't need a recipe for the mix, but I wanted a good pastry. this recipe is far to short and it make a crap crust. I wont do that again, I will use my tried and true short cut recipe....live and learn

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