Quiche Lorraine with slice out

Ultimate quiche Lorraine

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(137 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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    doginakitchen
    13th Jan, 2012
    5.05
    Made this for our village drama club Xmas party. Was asked for the recipe and someone took a piece home for lunch. Need I say more. I did increase the quantities as I bought a large flan tin. 300 mls of creme fraiche and cream and added a fourth egg.220 grms of Gruyere. Shame my wife is a veggie.
    winnann
    8th Jan, 2012
    5.05
    Tasty, a nice change for a weekend lunch and a good way to use up a few eggs. My pastry cracked a bit, so think I should have added a touch more water. Used bacon, cheddar, single and double cream but it worked well and tasted nice with a salad to balance out all those calories.
    pippachoc
    17th Dec, 2011
    Wow, so tasty. Made loads of mini quiches for a shoot lunch, and with leftover cream mixture made an artichoke and sundried tomato larger one - quite frankly, from now on I'm going to bung in whatever takes my fancy and always use this cream/egg filling on top - its just lovely. Also, as a lucky Aga owner, there is no need to bake blind (although I did do some 'testers' on my mini ones), but just pop tin directly onto the bottom of roasting oven. Prior to this I don't think I've made a really decent quiche - many thanks Angela - suddenly I've cracked it!
    lilymayrose
    4th Nov, 2011
    5.05
    This was possibly the best quiche I have ever cooked/eaten. I almost ruined it, my fan oven being a tad too hot, even at the lower temps stated. I added a chopped red onion to the bacon when frying it, and honestly thought the small quantity of cheese that I used (cheddar) wouldn't be enough - but it was perfect. I've already bought the ingredients to cook this again, immediately. Not sure I'll be able to wait for it to cool down this time ;)
    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.

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