About this Dish
A buttery pastry shell filled with silky egg custard, bacon, and cheese.
History & Origin
Quiche Lorraine takes its name from the Lorraine region of northeastern France, originally a German-influenced open pie before the French refined it into today's classic.
IngredientsServes 2
🧈Unsalted butter, 125g cold and cubed
🌾Plain flour, 200g plus extra for dusting
🥚Eggs, 4 large
🥛Double cream, 300ml
🥓Smoked lardons or streaky bacon, 200g
🧀Gruyère cheese, 100g grated
🧅Shallot, 1 medium finely diced
🧂Salt, a generous pinch
🌿Fresh nutmeg, a small grating
Method
1
Make the pastry by rubbing the cold butter into the flour with your fingertips until it resembles breadcrumbs. Add a pinch of salt and 2–3 tablespoons of cold water, mixing until the dough just comes together, then wrap in cling film and rest in the fridge for 30 minutes.2
Preheat your oven to 190°C (170°C fan). Roll the pastry out on a lightly floured surface to about 3mm thick and line a 23cm loose-bottomed tart tin, pressing it into the edges. Trim any overhang, prick the base with a fork, line with baking paper, fill with baking beans, and blind bake for 15 minutes, then remove the beans and bake for a further 5 minutes until lightly golden.3
While the pastry bakes, fry the lardons in a dry pan over medium-high heat until crispy and golden. Add the shallot for the last 2 minutes, stirring until softened, then remove from the heat and set aside to cool slightly.4
Whisk together the eggs and double cream in a jug until smooth and combined. Season lightly with salt, a good grating of nutmeg, and a crack of black pepper.5
Scatter the cooked lardons and shallot evenly across the pastry base, then sprinkle over most of the grated Gruyère. Carefully pour the egg custard mixture over the top, then finish with the remaining cheese.6
Reduce the oven to 170°C (150°C fan) and bake the quiche for 25–30 minutes until the custard is just set with a very slight wobble in the centre — it will firm up as it cools. Leave to rest for at least 10 minutes before slicing and serving warm or at room temperature.User Reviews
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