Quiche Lorraine with slice out

Ultimate quiche Lorraine

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(133 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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    buona_forchetta
    30th Nov, 2009
    4.05
    My boyfriend loved it however I found it to taste a bit too fatty/greasy for my liking... Think I'll stick to more vegetable-based ones and maybe avoid the double cream. Still tasty though
    tashab07
    2nd Oct, 2009
    4.05
    I have made this twice now, once with creme fraiche and once without and its definately better without! It was too sour, so my advice is to replace with another egg and some milk! Lovely!
    louise3
    30th Sep, 2009
    5.05
    This quiche went down an absolute treat. We had it for lunch with a side salad. I used grated mature cheddar as it was what I had in. I am definately going to try it again with the gruyere, which will be soon as my Mum keeps asking when I am going to make it again.
    dawnehewson
    2nd Aug, 2009
    5.05
    I've made this quiche a few times now, absolutely delicious!!!!
    bengalcat
    29th Jul, 2009
    I made this as a side dish for a family BBQ and it went down really well!
    witchwayup
    12th Jul, 2009
    5.05
    My husband loved this and said it was the best version he has ever had. That said I did change it slightly: I added mustard powder to the dry pastry ingredients, I used creme fraiche instead of double cream, I used a gammon steak that was knocking around in the freezer and I used mature cheddar and also added a chopped onion. I will be making this again.
    muffinman
    21st Jun, 2009
    5.05
    Made this for a family bbq today.Very easy to make and tasted delicious.
    gailwright
    16th Jun, 2009
    A great recipe for quiche, thanks! I will be making this more often. So creamy and light.
    pausha31
    7th Jun, 2009
    An excellent recipe, however, using 'local' ingredients, I used a good smoked streaky bacon and cheddar in place of lardons and gruyere. It still made a wonderfully light quiche.
    annie2912
    28th Mar, 2009
    Made this today for 'girls at lunch' and it went down a storm. It was light, fluffy and oh so tasty! The best quiche they've had in a while(so they said!) I will definitely be keeping this recipe a secret!!

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