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Quiche Lorraine

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Our go-to quiche recipe. So flavorful. Isn’t dry, and reheats great.

Ingredients

Units Scale

For the Pastry

  • 175 g flour
  • 100 g cold butter, cut into pieces
  • 1 egg yolk
  • 4 tsp cold water

For the Filling

  • 200 g pack lardon, unsmoked or smoked
  • 50 g gruyère
  • 200 ml crème fraîche
  • 200 ml double cream
  • 4 – 5 large eggs, well beaten
  • 1/2 thinly sliced onion
  • 1 pinch ground nutmeg
  • 1/2 tsp salt (more/less to taste)

Instructions

  1. For the pastry, put the flour, butter, egg yolk and 4 tsp cold water in a bowl. Cut together with pastry blender, fork, or using your fingers (this can also be done in a food processor) until the dough starts to bind together. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can, to fit the pie pan.
  2. Line a 23 x 2.5cm loose-bottomed, fluted pie pan, easing the pastry into the base. Trim the pastry edges (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.
  3. Chill dough for 10 mins (*If using pre-made dough: Do not use puff pastry dough. Does not work well.)
  4. Put a baking sheet in the oven and heat oven to 200C fan / 180C gas. Line pastry with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins.
  5. 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.
  6. While the pastry cooks, prepare the filling. Heat a small frying pan, and fry the lardons. Drain off any liquid that comes out, then continue cooking until the lardons just start to color, but aren’t overly crisp.
  7. Caramelize the onion.
  8. Cut three quarters of the cheese into small dice and finely grate the rest. Scatter the diced cheese and fried lardons and onion over the bottom of the pastry case.
  9. Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season (you shouldn’t need a lot of salt) and add nutmeg. Carefully pour the filling into the pastry case. Scatter the grated cheese over the top.
  10. Carefully put in oven. 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).
  11. Let the quiche set for 5-10 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.

Notes

Do not use puff pastry dough

Find it online: https://recipes.jordanprins.com/quiche-lorraine/