Quiche Lorraine
The original quiche: shortcrust shell, lardons, gruyère and a custard of cream, milk and eggs. Lorraine in northeast France didn't include cheese in the original; the modern recipe is the version most cooks use.
Overview
Buttery shortcrust pastry blind-baked first to set the base, then filled with rendered smoked lardons, grated gruyère and a rich egg-cream custard, baked at moderate heat until just set with a slight wobble in the centre.
Ingredients
Shortcrust
- 200 g plain flour
- 100 g cold unsalted butter (cubed)
- ½ teaspoon salt
- 1 egg yolk (large)
- 2-3 tablespoons ice-cold water
Filling
- 200 g smoked bacon lardons
- 200 g gruyère cheese (grated)
- 4 eggs (large)
- 200 ml double cream
- 200 ml whole milk
- A grating of fresh nutmeg
- salt
- pepper
Method
Stage 1 - Make the pastry
- Pulse the flour, salt and butter in a food processor until breadcrumb-textured.
- Add the egg yolk and water; pulse until just coming together.
- Tip onto a floured surface, bring together as a disc, wrap and refrigerate 30 minutes.
Stage 2 - Line and blind-bake
- Heat the oven to 180°C (160°C fan).
- Roll the pastry to a 30 cm circle, 4 mm thick. Line a 23 cm tart tin, pressing into the corners; trim the edges leaving a 1 cm overhang.
- Prick the base with a fork; line with parchment and fill with baking beans.
- Blind-bake for 15 minutes; remove the beans and parchment, bake another 8-10 minutes until the base is pale gold and dry.
- Trim the overhanging pastry flush with the tin.
Stage 3 - Cook the lardons
- Fry the lardons in a dry pan over medium heat for 5-6 minutes until crisp and the fat has rendered.
- Drain on kitchen paper.
Stage 4 - Custard
- Whisk the eggs, cream and milk in a jug. Add a generous grating of nutmeg, salt and pepper.
Stage 5 - Assemble and bake
- Scatter the lardons evenly over the pastry base.
- Sprinkle with the gruyère.
- Pour in the custard slowly to avoid sloshing it over the edge.
- Bake at 180°C (160°C fan) for 30-35 minutes until the custard is set with a slight wobble in the centre.
- Cool 15 minutes before slicing.
Notes
- Blind-bake fully: A par-baked base goes soggy under wet custard. Don't shortcut.
- Don't overbake: The custard should jiggle when nudged; it firms up as it cools. Set hard means scrambled.
- Smoked lardons make it Lorraine: Unsmoked bacon gives a different (still good) result.
Serving
Serve with: A dressed green salad. Hot, warm or at room temperature. Garnish with: A few chives or chervil leaves.
Storage
- Keeps 3 days refrigerated.
- Reheats well at 160°C for 15 minutes (cover loosely with foil to stop the top colouring).
- Freezes 2 months.
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