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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    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.
    nwindle
    3rd Jun, 2011
    3.05
    Judging by the previous comments - I think I must be the only one who thinks this is way too creamy! The consistancy was just too runny - even after keeping it in the oven for an extra 10 minutes. The cubes of cheese on the bottom didn't really melt either. It was tasty though and I will make it again. Next time I think I will omit the cream and just go for the creme fraiche...
    pottsy05
    16th May, 2011
    5.05
    This was a really easy recipe and tasted fantastic, I used bacon and cheddar cheese and it was really tasty. My husband liked it so much i'm going to cook it again for him this wk.
    rt1268
    17th Apr, 2011
    5.05
    I have neverleft feedback for a recipe the same night, but WOW, WOW, WOW, the was delish!!!I chucked in some fried onion (it just didn't feel right not having onion!), and used bacon with the fat trimmed off (my supermarket didn't do lardon), it was the best quieche i have ever had by miles and miles and miles. I am now a quiche snob, and i will never eat a pre-made one again.
    murphy2425
    16th Apr, 2011
    Great Tasting Quiche, easy to make!
    Kbrooke61
    9th Apr, 2011
    5.05
    such a good recipe really creamy! cant keep my hands off ths dish.
    cmf1827
    8th Apr, 2011
    5.05
    Excellent. Very simple an tasy
    happycook85
    2nd Apr, 2011
    5.05
    Dont usually like quiche but this was lovely! fried my bacon (mix of normal and smoked...what i had!) and 2 suasages (skin removed, crumbled). Cooked and then i crumbled the suasage more. used freezer shortcust pastry, normal cream instead of double and cheddar cheese instead of gruyere, and a tiny bit of grated mozzarella on top. sprinkled bacon and suasage on bottom, then a diced tomato. Also added an extra egg to the mix. lovely and light and nice and seasoned. yum yum
    whitester's picture
    whitester
    2nd Apr, 2011
    Great taste and enjoyable to make. My family loved this.
    sarahfreeman
    29th Mar, 2011
    5.05
    This recipe was lovely. I did not want to use any double cream so used all low fat crème fraîche. Also I changed the cheese to a very mature cheddar. It worked just as well and hopefully less fattening.

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