Ultimate quiche Lorraine

Ultimate quiche Lorraine

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(115 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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    8th May, 2013
    Easy peasy lemon squeezy & absolutely delicious - am sure you could put less cream in to make it more calorie friendly
    4th May, 2013
    The quiche was gorgeous, all the family like it. The pastry was very thin and elegant, the guryere made the quiche superb it's well worth hunting for it. I would definately do this again.
    3rd May, 2013
    I'm not very experienced at pastry, but this method was incredibly easy and turned out fantastically well - I will use thus method again! The quiche itself was gorgeous - demolished by my family! I will be tweaking the ingredients and making this again - yum!
    31st Mar, 2013
    I really like the pastry and found it easy to put together by hand adding a tine bit more cold water. The pastry tasted very good buttery, crumbly and light. I added fried onion to the filling and an extra egg, and more cheese. Cooked it for about an hour but it was delicious. Took it as my contribution to pot a luck lunch and got lots of positive comments. I will definitely make this quiche more often.
    29th Mar, 2013
    Another firm favourite from BBC Good food! I found the filling far too much and will reduce the crème fraiche and cream to 150ml each and the eggs to 2 next time. As I always put my own spin to recipes, I added a fried onion, some black pepper, a sprinkling of garlic and thyme and a teaspoon of good old English mustard. Yum!
    19th Mar, 2013
    Absolutely delicious. Even converted my husband into liking quiche! Easy to make too!
    4th Mar, 2013
    Definitely 5 stars and not 2! Computer glitch!
    4th Mar, 2013
    My first attempt at quiche and was delighted with the results. Followed the exact recipe. I found it needed an extra teaspoon of water to help the pastry bind but made no other changes. Will definitely make again.
    18th Feb, 2013
    I actually found the pastry a little wet so I definitely wouldn't add more water! Although the pastry was difficult to work with, I perservered and was rewarded with a lovely buttery, crumbly base. Will be using this recipe again.
    12th Feb, 2013
    A few notes here. First, the reason people are having problems with the pastry is that you need 90 ml (3 oz) of ice cold water. Not 3 teaspoons, as stated in the recipe. Second, as some people have already stated here, there is far too much bacon, no onion and too much liquid fat/not enough eggs in this recipe to be a traditional quiche. I suggest using light cream instead of heavy cream, add an egg plus a yolk, as well as a sheet of softened gelatin. Also, pre-cook the filling by whisking it on top of the stove until it reaches about 158 F and starts to thicken. This will enable it to cook in the quiche before the pastry at the edges starts to burn (which is a problem in the original recipe.


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