Quiche Lorraine with slice out

Ultimate quiche Lorraine

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(132 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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    solerpower
    29th Oct, 2011
    Thankyou for uploading this recipe, im fifteen and i used this recipe for my GCSE catering practical exam and the teachers loved it! now i have an A* in my GCSE so i would just like to say thanks :)
    giliandes@gmail.com
    21st Oct, 2011
    5.05
    i love this quiche recipe made it again tonight.it always turns out yummy.
    abigal
    10th Oct, 2011
    where could i but Gruyere from in the UK?
    abigal
    10th Oct, 2011
    where could I buy Gruyère from in the UK?
    jellybean1981
    6th Oct, 2011
    5.05
    I followed this recipe exactly and was dead chuffed with the result...it was easy to make and my guests were very impressed so will definitely be making this alot more in the future!
    bettylarouge
    31st Aug, 2011
    4.05
    Delicious! But too rich....I think I might use milk next time instead of the double cream.
    lollybee62
    26th Aug, 2011
    Really enjoyed this quiche. Tasty and easy to make.
    joefizz
    13th Aug, 2011
    5.05
    My daughter made this for the family and it was just amazing! Will certainly make again! :)
    katie6666
    6th Aug, 2011
    5.05
    Very pleased with this recipe although the jury is still out whether gruyere is better than cheddar.
    Chippy30
    2nd Aug, 2011
    Followed this recipe to the letter, except didn't have any cream so used milk instead. Fantastic result! The whole family loved it. Will make again and again.

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