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For the pastry

For the filling

Nutrition: per slice

  • kcal525
  • fat45g
  • saturates25g
  • carbs18g
  • sugars0g
    low
  • fibre1g
  • protein12g
  • salt1.21g
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Method

  • step 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.

  • step 2

    Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.

  • step 3

    Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base.

  • step 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.

  • step 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.

  • step 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.

  • step 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.

  • step 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.

  • step 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.

  • step 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.

  • step 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).

  • step 12

    Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.

RECIPE TIPS
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Recipe from Good Food magazine, September 2005

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Comments, questions and tips (195)

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Overall rating

A star rating of 4.7 out of 5.286 ratings

dawnpotterwadsworth51899

This really is the best quiche I have ever made!

ta2080gix6PYvy

I agree with other commenters regarding the egg content - it was not sufficiently set in the 25 mins, and ultimately took nearer 35-40 mins at a higher temperature to make it vaguely servable. So, I feel an extra egg would solve this. I also gave my pastry a quick blast in the freezer while I washed…

ta2080gix6PYvy

Should clarify, mine ultimately took about 35-40 mins with just the final 10-15 mins at a higher temperature of about 200c.

crafty_creations1712008

question

How long can I keep quiche in fridge please

melvyn1275hf1laMH

I absolutely love this recipe. However, I use mature cheddar instead of Gruyère simply because it’s a lot cheaper and (in my opinion) nicer tasting. I also put some little broccoli florets in the mix. It’s a twist on a great recipe.

rjh007215638

question

I am Lactose Intolerant since COVID, can plant based cream / crème fraiche be used in this recipe

GoodFoodTeam_

Hello, we haven't tested this recipe with a plant based cream but it should be fine to substitute a dairy-free or lactose-free cream. Thanks for your question - Best wishes, Good Food Team.

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