Description
This Ultimate Quiche Lorraine recipe combines a rich buttery pastry base with a creamy filling of double cream, crème fraîche, eggs, smoky lardons, and nutty Gruyère cheese. Baked to golden perfection, this classic French tart is perfect for brunch, lunch, or a light dinner and can be served warm or cold.
Ingredients
Scale
Pastry
- 175g plain flour
- 100g cold butter, cut into pieces
- 1 egg yolk
- 4 tsp cold water
Filling
- 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
- Prepare the Pastry: Place plain flour, cold butter pieces, egg yolk, and 4 teaspoons cold water into a food processor. Pulse until the mixture binds into a dough. Transfer the dough to a lightly floured surface and gently gather it into a smooth ball.
- Roll and Line the Tin: Roll out the pastry as thinly as possible. Line a 23 x 2.5 cm loose-bottomed, fluted flan tin with the pastry, pressing it into the flutes and ensuring edges sit slightly above the tin. Trim the excess with scissors. Lightly prick the base with a fork and chill in the refrigerator for 10 minutes.
- Blind Bake the Pastry: Place a baking sheet in the oven and preheat to 200°C (fan 180°C/gas 6). Line the chilled pastry case with foil (shiny side down) and fill with dry baking beans or weights. Bake on the hot baking sheet for 15 minutes. Remove foil and beans and bake for an additional 4–5 minutes until the pastry is pale golden. Repair any cracks or holes with reserved pastry trimmings. This blind baking step can be done a day ahead.
- Cook the Lardons: Heat a small frying pan over medium heat. Add the lardons and fry for a few minutes, then drain off excess liquid. Continue cooking until the lardons start to color lightly but are not crisp. Drain on paper towels to remove excess fat.
- Prepare the Cheese: Cut three quarters of the Gruyère into small dice and finely grate the remaining quarter.
- Assemble the Filling: Scatter the diced cheese evenly over the base of the blanched pastry case, followed by the cooked lardons.
- Mix the Custard: Beat the crème fraîche gently to loosen it. Slowly whisk in the double cream. Add the well-beaten eggs, season lightly (minimal salt needed), and add a pinch of ground nutmeg. Mix thoroughly.
- Fill the Pastry: Pour about three quarters of the filling mixture into the pastry case.
- Top and Bake: Carefully pull the oven shelf halfway out and place the flan tin on the baking sheet. Quickly pour the remaining filling to fill the tart to the top. Scatter the grated Gruyère over the top. Push the shelf back into the oven and reduce the temperature to 190°C (fan 170°C/gas 5). Bake for approximately 25 minutes or until the quiche is golden and softly set (center should remain slightly soft).
- Rest and Serve: Let the quiche rest for 4–5 minutes before removing from the tin. Serve freshly baked or cold as desired.
Notes
- Blind baking the pastry ensures a crisp, non-soggy base.
- The lardons should be lightly colored but not crispy to maintain texture.
- Use a loose-bottomed flan tin for easy removal of the quiche.
- You can prepare the pastry and partially blind bake it a day ahead for convenience.
- This quiche can be served warm or chilled and still tastes delicious.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Keywords: Quiche Lorraine, French tart, savory pie, Gruyère cheese, lardons, creamy custard
