Dinner

Ultimate Quiche Lorraine Recipe

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 (3/4 diced, 1/4 finely grated); 200ml carton crème fraîche; 200ml double cream; 3 eggs, well beaten; Pinch ground nutmeg

ByJack Voss November 24, 2025November 24, 2025

Jump to Recipe

Introduction

Quiche Lorraine is a classic French tart that combines a buttery, flaky pastry with a rich and creamy filling of lardons, eggs, and cheese. This ultimate version brings together savory flavors and a delicate texture, perfect for brunch or a light dinner.

A golden brown quiche sits on a white plate placed on a folded cloth with soft texture; the quiche has a thick crust with a light brown edge, filled with a creamy white egg mixture layered evenly across the surface with melted, slightly browned cheese on top, and bits of ham or bacon spread near the bottom layer. One slice is cut and slightly pulled out, showing the smooth, dense egg layer and the bits of ham inside, with a flaky crust around all sides. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

175g plain flour
100g cold butter, cut into pieces
1 egg yolk
200g lardon, unsmoked or smoked
50g Gruyère cheese
200ml carton crème fraîche
200ml double cream
3 eggs, well beaten
pinch ground nutmeg

Instructions

Step 1: Make the pastry by combining the flour, butter, egg yolk, and 4 teaspoons of cold water in a food processor. Pulse until the mixture binds together. Turn the pastry onto a lightly floured surface, shape it into a smooth ball, then roll it out as thinly as possible.
Step 2: Line a 23 x 2.5cm loose-bottomed flan tin with the pastry, trimming the edges to sit slightly above the tin. Press the pastry into the flutes, prick the base with a fork, and chill for 10 minutes.
Step 3: Preheat the oven to 200°C (fan 180°C/gas mark 6) and place a baking sheet inside to heat.
Step 4: Line the pastry case with foil (shiny side down) and fill with dry beans. Bake on the hot baking sheet for 15 minutes, then remove the foil and beans and bake for another 4–5 minutes until the pastry is pale golden. Patch any holes or cracks with pastry trimmings if needed.
Step 5: While the pastry bakes, fry the lardons in a small pan over medium heat until they start to color 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 lardons evenly over the bottom of the pastry case.
Step 7: Beat the crème fraîche to loosen it, then gradually mix in the double cream. Stir in the beaten eggs, season lightly, and add a pinch of ground nutmeg.
Step 8: Pour three-quarters of the filling into the pastry case. Pull the oven shelf out halfway and place the flan tin on the hot baking sheet. Quickly pour in the remaining filling to fill to the top, then sprinkle the grated cheese over the surface. Carefully slide the shelf back into the oven.
Step 9: Reduce the oven temperature to 190°C (fan 170°C/gas mark 5) and bake for about 25 minutes until the quiche is golden and softly set. The center should not feel firm.
Step 10: Allow the quiche to settle for 4–5 minutes before removing from the tin. Serve warm or cold as desired.

Tips & Variations

For a lighter version, substitute half of the double cream with milk or use all crème fraîche.
Add sautéed mushrooms or caramelized onions to the filling for extra flavor.
Use smoked lardons for a more intense, smoky taste.
The pastry can be made a day ahead and stored in the fridge wrapped in plastic.

Storage

Store any leftover quiche in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or enjoy cold, as the flavors develop well after resting.