Name: Ultimate Quiche Lorraine Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 175g plain flour; 100g cold butter, cut into pieces; 1 egg yolk; 4 tsp cold water; 200g pack lardon, unsmoked or smoked; 50g Gruyère cheese (divided: 3/4 diced, 1/4 finely grated); 200ml carton crème fraîche; 200ml double cream; 3 eggs, well beaten; Pinch ground nutmeg

Instructions

Step 1: Make the pastry by blending the flour, butter, egg yolk, and 4 teaspoons of cold water in a food processor using the pulse setting until the mixture binds together. Turn out onto a lightly floured surface, shape into a smooth ball, and roll out very thinly.

Step 2: Line a 23 x 2.5 cm loose-bottomed flan tin with the pastry, easing it into the sides and trimming the edges slightly above the rim. Prick the base with a fork and chill for 10 minutes.

Step 3: Preheat the oven to 200°C (fan 180°C/gas 6) and place a baking sheet inside to heat. Line the pastry case with foil, shiny side down, fill with dry beans, and bake on the hot sheet for 15 minutes.

Step 4: Remove the foil and beans, then bake the pastry for 4–5 minutes more until pale golden. Patch any holes or cracks with pastry trimmings if needed. You can prepare the pastry case up to this point a day ahead.

Step 5: Meanwhile, heat a small frying pan and cook the lardons for a couple of minutes. Drain off any liquid, then continue cooking until they start to colour but are not crisp. Drain on paper towels.

Step 6: Cut three-quarters of the Gruyère into small dice and finely grate the rest. Scatter the diced cheese and fried lardons evenly over the pastry base.

Step 7: Beat the crème fraîche to loosen, then slowly mix in the double cream. Stir in the beaten eggs, season lightly with salt, and add a pinch of nutmeg.

Step 8: Pour three-quarters of the filling into the pastry case. Pull the oven shelf out halfway, place the flan tin on the hot baking sheet, and quickly pour in the remaining filling until it reaches the top.

Step 9: Sprinkle the grated cheese over the surface, slide the shelf back into the oven, lower the temperature to 190°C (fan 170°C/gas 5), and bake for about 25 minutes. The quiche should be golden and softly set, with a slightly tender center.

Step 10: Let the quiche rest for 4–5 minutes before removing it from the tin. Serve warm or cold.

Tips & Variations

For extra flavor, try adding chopped fresh herbs like thyme or chives to the filling.

Swap Gruyère with Emmental or Comté cheese for a slightly different taste.

If you prefer a crispier crust, blind bake the pastry case a bit longer before adding the filling.

Use smoked lardons for a deeper, smoky flavor.

FAQs

Can I make the pastry by hand instead of using a food processor?

Yes, you can rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs, then stir in the egg yolk and cold water to bring the dough together. Avoid overworking the dough to keep it tender.

Do I have to use crème fraîche, or can I substitute something else?

Crème fraîche adds a slight tang and creaminess, but you can substitute sour cream or full-fat Greek yogurt if needed. Keep the overall quantity of dairy the same to maintain the proper filling consistency.