Description
This Ultimate Quiche Lorraine is a classic French tart featuring a buttery, crisp pastry base filled with a rich mixture of creamy eggs, lardons, and Gruyère cheese. Perfectly baked to a golden finish, this quiche offers a delicious balance of savory flavors and a soft, tender custard center, ideal for brunch, lunch, or a light dinner.
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 (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: Combine the flour, cold butter pieces, egg yolk, and cold water in a food processor. Pulse until the mixture binds together into a dough. Turn it out onto a lightly floured surface and form into a smooth ball. Roll out very thinly to line a 23cm x 2.5cm loose-bottomed flan tin. Ease the pastry into the base and press it into the fluted edges. Trim the edges so the pastry sits slightly above the tin. Prick the base lightly with a fork and chill for 10 minutes.
- Blind Bake the Pastry: Place a baking sheet in the oven and preheat to 200°C (fan 180°C/gas mark 6). Line the pastry with foil shiny side down and fill with dry baking beans. Bake on the hot baking sheet for 15 minutes. Remove the foil and beans, then bake for a further 4–5 minutes until the pastry is pale golden. Patch any holes or cracks with reserved pastry trimmings. The pastry can be made up to this point a day ahead.
- Cook the Lardons: Heat a small frying pan over medium heat. Add the lardons and fry for a couple of minutes. Drain off any excess liquid, then continue cooking just until the lardons start to color but are not crisp. Drain on paper towels.
- Prepare the Filling: Dice three-quarters of the Gruyère cheese; grate the remaining quarter. Scatter the diced cheese and fried lardons evenly over the cooled pastry base.
- Mix the Custard: Beat the crème fraîche with a spoon to loosen it, then gradually beat in the double cream. Mix in the well-beaten eggs, season lightly with salt if needed, and add a pinch of ground nutmeg. Pour three-quarters of this filling over the cheese and lardons in the pastry shell.
- Fill and Bake: Half-pull the oven shelf out and place the flan tin on the preheated baking sheet. Quickly pour the remaining filling to fill the pastry case right to the top. Sprinkle the grated cheese over the surface. Carefully push the shelf back into the oven and reduce the temperature to 190°C (fan 170°C/gas mark 5). Bake for about 25 minutes, until the top is golden and the custard is softly set but the center remains slightly wobbly.
- Rest and Serve: Let the quiche settle for 4–5 minutes before removing it from the tin. Serve warm or cold as preferred.
Notes
- The pastry can be prepared and blind baked a day in advance to save time on the day of serving.
- Use high-quality Gruyère cheese for authentic flavor and excellent melting properties.
- If you cannot find lardons, use pancetta or thick-cut bacon as a substitute.
- The quiche is delicious served warm or cold, making it ideal for buffets or picnics.
- Be cautious with salt seasoning as the cheeses and lardons add plenty of saltiness.
- Ensure not to overbake the quiche; the center should remain softly set for the best texture.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
Keywords: quiche lorraine, French tart, savory quiche, puff pastry quiche, classic quiche recipes, brunch recipes, creamy quiche, lardon quiche, Gruyère cheese recipe
