Ultimate quiche Lorraine

Ultimate quiche Lorraine

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(116 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 lardon, 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 the flour, butter, egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. 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. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6.

    2. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. 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.

    3. While the pastry cooks, prepare the filling. Heat a small frying pan, tip in the 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. Cut three quarters of the cheese into small dice and finely grate the rest. Scatter the diced cheese and fried lardons over the bottom of the pastry case.

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

    5. 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. 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). 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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    miriamcalleja's picture
    16th Dec, 2013
    I made mine with bacon, cheddar and artichoke hearts. Loved it! Thanks for this. Linked you here: http://muchadoaboutnoting.com/quiche-lorraine-with-bacon-artichoke-hearts-and-mature-cheddar/
    kezv88's picture
    12th Dec, 2013
    I made this for our work "Great Bake-off" and it got rave reviews for taste and the creamy/smooth consistency. I followed the recipe to the letter using good quality ingredients, which I think really added to the quality of the quiche. Everything free-range with Labyrinthine Cave-Aged Gruyere and Isigny Ste Mere Creme Fraiche d'Isigny. Very rich, but then you don't need such a big portion. Delicious!
    30th Nov, 2013
    I had the pastry problem due to 3 tsp being far too little. I wish they'd update recipes. Now I am going to have to read all the comments before I start a BBC recipe. I think those with too much liquid must have been using a tin less than 23cm.
    21st Nov, 2013
    I have mastered this recipe and now cook this regularly. The pastry always let me down but I now use 230g of flour and 115g of cold butter with one egg yolk and about 40ml of cold water. The secret is to assemble the flour and butter in a food processor and process until the mixture looks like breadcrumbs. then add one egg yolk and about 40ml of cold water and blitz again until the mixture comes together in one large lump. Flatten out the pastry mixture on a surface, wrap in clingfilm, and leave for at least three hours in the fridge before rolling out to fit a 23" flan tin then prick the base all over with a fork. Line the flan tin with tinfoil and then add baking beans and bake at 200C for about 15 minutes and then remove foil and beans brush the pastry with a little egg wash and bake for a further 6 minutes or so.
    22nd Sep, 2013
    too much liquids in the recipe. what's the creme freche for? the whole thing was a flop.
    miriamcalleja's picture
    16th Dec, 2013
    I needed to cook it for about 15 minutes longer and it turned out great
    22nd Sep, 2013
    my first time trying this recipe, followed it as prescribed. too much liquids. the whole thing was a flop.
    kathryndonna's picture
    5th Sep, 2013
    Beautiful recipe, this quiche was easy to make and simply divine to eat. I followed the recipe exactly and it worked perfectly. The pastry was light and crumbly, the filling stunning. Doesn't feed 8 though as everyone will want more!
    23rd May, 2013
    This was stunning, 2 of my teen children said they didn't think they liked quiche, they loved this. Really good, like suggestions used cheddar as didn't have gruyère
    12th May, 2013
    Gorgeous well worth making!


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