Quiche Lorraine with slice out

Ultimate quiche Lorraine

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(170 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 a dairy product made from separating whole milk or cream into fat and…

    • 1 egg yolk

    For the filling

    • 200g pack lardons, 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 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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    foodie girl
    12th Jun, 2020
    Delicious! I was afraid I had ruined the pastry as I had to roll it out twice (I'm not an expert with pastry). But it was still crisp and flaky once it was cooked. I used 150ml of cream as that was all I had and increased the crème fraiche (half fat). Perfect combination. I think more cream or full fat crème fraiche would be a bit too rich. I added chopped spring onions fried in the bacon fat and some sliced tomatoes, that needed using up, on top. Also cooked for longer but that's probably just my oven.
    26th May, 2020
    My husbands favourite quiche recipe. I usually make it as the recipe but for a smaller quiche dish, 100mls of each and 2 eggs, the nutmeg definitely adds something! I made it with roasted Mediterranean vegetables with feta cheese today, which was a big success. I also used ready roll pastry for the first time, I think I prefer my own using maize flour for crispiness.
    donna_wowee's picture
    11th Mar, 2020
    This quiche tasted so luxurious even though I used half fat creme fraiche - my husband maintains it’s the best quiche he’s ever had... our 7yr olds made it! Will be making regularly! Added white onions too!
    Helen Gilson's picture
    Helen Gilson
    29th Jan, 2020
    This is the best quiche I have ever cooked, I swapped full fat creme fraiche for low, and fried off some white onions to add to the mixture, I will be using this recipe again.
    Susan Tythcott's picture
    Susan Tythcott
    2nd Sep, 2019
    Really tasty easy to follow recipe. Second time cooking and result was eggcelent! Has anyone tried freezing? Next time I’ll use less liquid and add mushrooms
    Anne Poutissou's picture
    Anne Poutissou
    18th Jul, 2019
    Your recipe does look good, but I'm afraid this is not a quiche Lorraine. Being born and raise in Lorraine, my family have been making quiche Lorraine for generation and yours has too many ingredients. Your recipe is for a simple quiche not a quiche Lorraine.
    13th Jul, 2019
    Added spring onions cooked in the bacony juice and it was lush! Tip is keep butter very cold as it means pastry is easier to work with
    20th Jun, 2019
    I followed the pastry part of the recipe to the letter - It is lovely! However I get frustrated with wasting an egg white therefore rather than having wasted ingredients I used 3 whole eggs and an extra yolk in the egg mixture thus giving me 2 egg whites which I then used to make meringues (using half the quantity of sugars) I used https://www.bbcgoodfood.com/recipes/2445/ultimate-meringue recipe!
    21st May, 2018
    This was my first time making pastry and I found this a very simple and easy to follow recipe. I made this quiche for a family lunch and they loved it. Half of the cheese I used was cheddar and it gave it a really cheesy taste. Will definitely make again.
    Shauna Delaney
    2nd Apr, 2018
    I found this recipe really simple to follow with no complicated ingredients. The pastry was a breeze to make. The outcome was beautiful, I brought it to a family gathering and had so many compliments, it was all gone in a flash. I actually used half fat creme fraiche which I was worried would affect the recipe but if anything it probably made it a bit less rich. The texture was perfect. Try it! You won’t be disappointed!


    Diane Read's picture
    Diane Read
    24th Mar, 2019
    Can this quiche be frozen?
    goodfoodteam's picture
    28th Mar, 2019
    Thanks for your question. Yes, you can freeze this quiche. All our freezable recipes have a blue star above the nutritional information. This one has an additional note - the texture is less silky if frozen.
    28th Sep, 2016
    Can this be frozen after cooking..??
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