Ultimate quiche Lorraine

Ultimate quiche Lorraine

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(112 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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    30th Dec, 2012
    Lovely jubbly
    13th Nov, 2012
    I loved this recipe so much! I usually stick to a recipe like nobody’s business the first time I try it but this one was a little to not-quiche for me. Instead, I didn’t use crème fraiche and made up the difference with 300ml (light) cream instead of the written 200ml. I to help with the amount, I also added 4 eggs to bring the total up to 7; it just didn’t seem like a quiche with so much creamy ingredients and so few eggs. Because of the additional eggs, the cooking time was more like 40 mins but well worth it. The less fatty, more egg-y version of the dish made it healthier and more quichesque, but the base was, of course, still Angela Nilsen’s and I love it so much. I will definitely be making this again. 4/5
    9th Nov, 2012
    Lovely recipe. Very tasty and light and fluffy not thick and heavy like shop bought Quiche. Will follow this recipe many times in future! Thank you.
    2nd Nov, 2012
    trying this Saturday 3/11/12 love quiche especially quiche Lorraine. Not sure how the pastry will be (usually buy it) havn't made my own in years, fingers crossed everyone! will comment on how it went : )
    29th Sep, 2012
    The filling was light and so very good. I added some broccoli and spring onion. The pastry was crumbly and had a dry and grainy texture. It didn't roll out nicely at all, but with the velvetty texture of the filling made this recipe not a total disaster.
    marie-elise's picture
    11th Sep, 2012
    Best Quiche I've ever cooked or tasted, and even hubby who isn't keen on quiche loved it. Can't wait to make it again.
    26th Aug, 2012
    I don't usually like quiche... but this one is just scrumptious ! I always use cheddar instead of gruyere though. The creme fraiche and the cheese give the quiche a tanginess to die for ! yum
    25th Aug, 2012
    Quiche was delicious, however pastry was a real pain to work with, and then after cooking had lots of cracks. This means the filling leaks out of the pastry. I subsequently used a different pastry recipe and it's much better.
    15th Aug, 2012
    Very tasty and straightforward recipe. This was my first time making quiche and I was really impressed with how it turned out.
    13th Aug, 2012
    Never made quiche lorraine before but as this was such an easy recipe I gave it a go and it was lovely, I used smoked streaky bacon and cheddar in place of lardons and gruyere as others have done and reheated it to eat warm. Will make again soon.


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