Traditional recipes

Quiche Lorainne

Quiche Lorainne

Sift the flour and then put the butter crumbling it into smaller pieces, add salt, eggs and knead the water well and it will result in a crumbly dough, it is wrapped in plastic wrap and refrigerated for 15 minutes. After the time has expired, take out the dough and spread it in a tart form previously greased with butter, it will be arranged in the form, it will be pricked and it will be baked for 15 minutes to bake. During this time we will cut the julienne bacon, the cheese without cubes, in another bowl we will mix the eggs well with the cream, the salt, the nutmeg and the pepper.

Remove the form from the oven, place the bacon and cheese and on top add eggs and sour cream from the remaining dough, make a kind of grate and add it over, put in the oven for 30 minutes.

Good appetite.

Ultimate quiche Lorraine

For the pastry, put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds.

Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.

Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base.

Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the tin level). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins.

Put a baking sheet in the oven and heat oven to 200C / fan 180C / gas 6. Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins.

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.

While the pastry cooks, prepare the filling. Heat a small frying pan, tip in 200g lardons and fry for a couple of mins. Drain off any liquid that comes out, then continue cooking until the lardons just start to color, but aren’t crisp. Remove and drain on paper towels.

Cut three quarters of the 50g gruyère into small dice and finely grate the rest. Scatter the diced gruyère and fried lardons over the bottom of the pastry case.

Using a spoon, beat 200ml crème fraîche to slacken it then slowly beat in 200ml double cream. Mix in 3 well beaten eggs. Season (you shouldn’t need much salt) and add a pinch of ground nutmeg. Pour three quarters of the filling into the pastry case.

Half-pull the oven shelf out and put the flan tin on the baking sheet. Quickly pour the rest of the filling into the pastry case - you get it right to the top this way. Scatter the grated cheese over the top, then carefully push the shelf back into the oven.

Lower the oven to 190C / fan 170C / gas 5. Bake for about 25 mins, or until golden and softly set (the center should not feel too firm).

Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold.

Quiche lorraine recipe ingredients

For the filling:

  • 175g (6oz) unsmoked streaky bacon rashers, rinds removed, cut into strips
  • 1 onion, peeled and chopped
  • 125g (4½ oz) Gruyère cheese, grated
  • 2 large eggs
  • 250ml (9fl oz) single cream
  • Salt and freshly ground black pepper

For the pastry:

  • 175g (6oz) plain flour, plus extra for dusting
  • 85g (3oz) hard block margarine or chilled butter, cut into cubes


Step 1

Process flour and salt together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.

Mix sour cream and ¼ cup ice water in small bowl until combined. Add half sour cream mixture to flour mixture pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.

Turn dough out onto work surface and flatten into 6-inch disk cover disk in plastic wrap and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature 15 minutes before rolling.)

Cut two 16-inch lengths of foil. Arrange foil pieces in round 9 by 2-inch cake pan so they are perpendicular, pushing them into corners and up sides of pan press overhang against outside of pan. Spray foil lightly with nonstick cooking spray.

Roll out disk of dough on generously floured work surface to 15-inch circle (about ¼ inch thick). Roll dough loosely around rolling pin and unroll into cake pan. Working around circumference, ease dough into pan by gently lifting edge of dough with 1 hand while pressing into pan bottom with other. Trim any dough that extends more than 1 inch over the edge of the pan. Patch any cracks or holes with dough scraps as needed. Refrigerate any remaining dough scraps. Refrigerate dough-lined pan until firm, about 30 minutes, and then freeze for 20 minutes.

Adjust oven rack to lower-middle position and heat oven to 375 ° F. Line dough with parchment or foil and fill completely with pie weights or dried beans, gently pressing weights into corners of shell. Bake on rimmed baking sheet until exposed edges of dough are beginning to brown but bottom is still light in color, 30 to 40 minutes. Carefully remove parchment and pie weights. If any new holes or cracks have formed in dough, patch with reserved scraps. Return shell to oven and bake until bottom is golden brown, 15 to 20 minutes longer. Remove shell from oven and brush interior with egg white. Set aside while preparing filling. Reduce oven temperature to 350 degrees.

Cook bacon in 12-inch skillet over medium heat until crisp, 8 to 12 minutes. Transfer to paper towel-lined plate and discard all but 2 tablespoons bacon fat from skillet. Return to medium heat, add onions, and cook, stirring frequently, until softened and lightly browned, about 12 minutes. Set onions aside to cool slightly.

Place cornstarch in large bowl add 3 tablespoons milk and whisk to dissolve cornstarch. Whisk in remaining milk, eggs, yolk, cream, salt, pepper, nutmeg, and cayenne until mixture is smooth.

Scatter onions, bacon, and Gruyère evenly over crust. Gently pour custard mixture over filling. Using fork, push filling ingredients down into custard and drag gently through custard to dislodge air bubbles. Gently tap pan on countertop to dislodge any remaining air bubbles.

Bake until top of quiche is lightly browned, toothpick inserted into center comes out clean, and center registers 170 ° F on instant-read thermometer, 1¼ to 1½ hours. Transfer to wire rack and let stand until cool to touch, about 2 hours.

When ready to serve, use sharp paring knife to remove any crust that extends beyond edge of pan. Lift foil overhang from sides of pan and remove quiche from pan gently slide thin-bladed spatula between quiche and foil to loosen, then slide quiche onto serving plate. Cut into wedges and serve.

Unlike a pie plate, a deep cake pan requires a foil sling (fashioned from two lengths of foil) to remove the quiche.

Instead of a 12-inch round, roll out dough to a 15-inch circle big enough to fit in the cake pan with plenty of overhang.

Roll the dough loosely around a rolling pin and unroll it into the foil-lined cake pan.

Gently ease the dough into the pan. Trim, leaving a generous 1-inch overhang to anchor the dough.

To prevent the crust from sagging during blind baking, make sure it overhangs the pan’s edge and use plenty of pie weights (about 3 to 4 cups). The cooled quiche can be served warm or at room temperature, or refrigerated for up to 3 days and reheated. To reheat the whole quiche, place it on a rimmed baking sheet on the middle rack of a 325-degree oven for 20 minutes. Reheat slices at 375 ° F for 10 minutes.

Quiche Lorraine in 4 easy steps

Roll out pastry and lift into tin: Leave pastry to soften at room temperature so it doesn’t crack when rolling. Lightly flour rolling pin and work surface. Gently press top of pastry, from the end closest to you outwards, a few times, turn 90 °, then repeat until 1cm thick. Now roll out pastry in one direction only, turning every couple of rolls, to a circle the thickness of a £ 1 coin. Use the rolling pin to lift pastry up and over tin, floured side facing up.

Line the tin and trim the pastry: Smooth pastry over the base of the tin to remove any pockets of air. Gently ease pastry into the inside edge of tin and against the sides. Trim overhanging pastry with kitchen scissors so pastry rises 1cm above the rim. Roll excess pastry into a small ball and use to press pastry into the fluted edges. Chill for 30 mins, covered with cling film. Any left over can be chilled and reused, or frozen for up to a month.

Bake the pastry case blind: Heat oven to 200C / fan 180C / gas 6. Cut a large piece of baking parchment, then scrunch into a ball. Open it out and use to line chilled pastry case, then tip in baking beans with more against the sides, to support pastry wall when baking. Bake on a baking sheet for 15-20 mins until the sides are crisp and set. Remove from oven and carefully lift paper and beans out. Return pastry to oven and cook for another 5 mins or until the base and sides are golden and crisp.

Fill pastry case and bake Lower oven to 150C / fan 130C / gas 2. Heat a pan, then fry the bacon until golden. Scatter over the pastry base, discarding excess fat, followed by the cheese. Mix eggs, cream and nutmeg together, then half-fill the case. Rest baking sheet on an oven shelf, then pour in the rest of the mixture. Bake for 30-35 mins or until just set. Remove and allow to cool for 10 mins.

What You & # 8217ll Need To Make Quiche Lorraine

Before we get to the instructions, a few tips on making a good quiche: First, for the richest, silkiest custard, use heavy cream instead of milk or half & half & # 8212 and always bake your quiche at 325 ° F, as higher temperatures can cause the eggs to scramble. Second, never feel guilty using a store-bought crust. Making a homemade crust is time-consuming and, with a good-quality frozen crust, you can whip up a quiche with almost no effort at all.

Finally, be sure to use an authentic Swiss-made Gruyère that bears the AOP (Appellation d’Origine Protégée) seal, which shows that the cheese is made according to strict government-mandated rules and quality standards. It’s pricey but you only need three ounces (and any that you have leftover makes amazing grilled cheese).

For the dough, knead the oatmeal in a bowl with the butter, egg and water until a smooth dough is obtained. Wrap in cling film and refrigerate for about 1 hour.

Meanwhile, cut the ham into cubes. The leeks are washed and dried by dabbing, then cut in half and into thin strips. Beat the eggs in a bowl with the cream and season with salt, pepper and nutmeg.

Preheat the oven (upper / lower temperature: 200 ° C / recirculated air: 175 ° C). Fry the ham in a fat-free pan, add the leeks and fry for about 2 minutes, then add to the egg and cream mixture.

The dough is spread to the size of a quiche form (Ø 26 cm) and placed over the form. Press the dough carefully with your fingers, and the part that goes beyond the edges is removed by rolling with the rolling pin on top. Prick the dough with a fork and bake on the middle rail in the oven for about 10 minutes.

Pour the mixture of eggs and cream over half the baked dough and leave it to bake for another 30 minutes.

Video: Easy Quiche Lorraine Recipe

Blind baking refers to partially baking or fully baking a crust before adding the filling. It is not about blind folding someone and playing some sort of culinary mashup game of & ldquoPin the Tail on the Donkey. & Rdquo That would be dangerous and probably not too tasty. Blind baking a crust will help prevent soggy bottoms and lead you onto your way to deliciousness. Once the crust is baked naked (sans filling), the filling is added and then finished baking or chilled, depending on the recipe & rsquos need. Click here to & ndash & gt learn how to blind bake a crust.

Recipe Summary

  • ½ (14.1-ounce) package refrigerated piecrusts
  • 1 pound bacon, cut into 1/2-inch pieces
  • ¼ cup green onions, chopped
  • 8 ounces Swiss cheese, grated and divided
  • 6 large eggs, beaten
  • 1 cup heavy cream
  • ½ teaspoon table salt
  • Dash of ground red pepper
  • Dash of white pepper
  • ⅛ teaspoon ground nutmeg

Preheat oven to 425 & deg. Fit piecrust into a 9-inch pie plate fold edges under, and crimp. Prick bottom and sides of crust with a fork bake 6 to 8 minutes or until lightly browned. Reduce oven temperature to 350 & deg. Cool piecrust on a wire rack with preparing filling.

Cook bacon in a large skillet over medium heat, stirring often, 7 to 8 minutes or until crispy drain on paper towels. Sprinkle bacon over bottom of pie shell. Sprinkle green onions over bacon sprinkle half of Swiss cheese over onions.

Whisk together beaten eggs and next 5 ingredients. Carefully pour egg mixture over cheese. Sprinkle remaining cheese over egg mixture.

Bake at 350 & deg for 35 to 40 minutes or until lightly browned and set in middle. Cool 15 minutes before serving.

Makes one 9 & quot quiche Servings


Step 1

Pulse salt, sugar, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in 6–7 Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed.

Step 2

Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Press into a 6 & quot-wide disk. Wrap with plastic wrap and chill at least 1 hour.

Step 3

Place rack in lowest position of oven preheat to 375 °. Roll out dough on a lightly floured work surface to a 14 & quot round. Transfer to pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1 & quot overhang. Fold overhang under pinch and crimp. Chill 30 minutes.

Step 4

Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350 °. Bake until crust is set and beginning to brown in the center, 15–20 minutes. Transfer to a wire rack and let cool.

Step 5

Do Ahead: Dough can be made 3 days ahead keep chilled, or freeze up to 2 months.

Filling and Assembly

Step 6

Cook bacon, shallots, lard, thyme, and bay leaf in a small saucepan over medium-high heat, stirring occasionally, until lard begins to bubble, about 5 minutes. Reduce heat to low (mixture should still slowly bubble) and cook, stirring occasionally, until bacon and shallots are very soft, about 20 minutes. Let cool 1 hour. Strain through a fine-mesh sieve pluck out thyme and bay leaf. Transfer bacon and shallots to a medium bowl set aside.

Step 7

Meanwhile, heat half-and-half in a medium saucepan over medium-high until it begins to bubble. Immediately remove from heat. Let cool 1 hour.

Step 8

Place rack in middle of oven preheat to 325 °. Puree eggs in a blender on medium-high speed until foamy, about 30 seconds. Add half-and-half, salt, cayenne, and nutmeg. Beat on medium-low until custard is smooth, about 15 seconds.

Step 9

Place pie plate on a rimmed baking sheet. Sprinkle cheese evenly over bottom of crust. Top with bacon mixture. Pour half of the custard into crust. Transfer quiche to oven, then carefully pour remaining custard into crust. Bake quiche until edges are set but center slightly wobbles, 55–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing.

Step 10

Do Ahead: Quiche can be baked 1 day ahead. Tightly wrap and chill. Serve warm or at room temperature.

How would you rate BA's Best Quiche Lorraine?

First of all this website is rigged, I clicked one star and it is giving it 5 and will not let me change it !! WTF. Anyway, this recipe is absolutely TERRIBLE. Yes it makes way too much filling for a normal pie dish but I anticipated that and made two crusts. My complaint is that after an hour in the oven it LOOKED done, was brown on top and not jiggly. Only when I went to cut into it for my familyâ & # x20AC; & # x2122; s dinner after cooling for 2 hours did I realize the middle was runny! 20 more minutes in the oven to fix it! I should have anticipated an epic fail, I was listening to the Reply All episodes about BA while I made it. Let me tell you there were so many shenanigins going on in that test kitchen it is no wonder this poorly designed recipe was published.

Love this recipe! Itâ & # x20AC; & # x2122; s my go-to quiche, and everyone that has it loves it. Some advice. I have, like, maybe a 1/4 cup left over custard - but certainly not as much as people describe. A deep dish pie pan is a must, but also making sure your crust is as high as the top of the glass is essential to getting it all to fit. And when you go to pour the last bit of it into the pan once the pan is in the oven, trust surface tension to keep it in. You want the custard to come up to the top. Also, second tip, if you make an ice bath you can cool the 1/2 and 1/2 and the bacon mixture faster. Which I highly recommend if youâ & # x20AC; & # x2122; re impatient like me!

It makes like 4 times as much custard as you need but is delicious so itâ & # x20AC; & # x2122; s worth it.

I should have read some of the previous reviews. I was barely able to fit even half of the custard base into the 9 inch pie dish. I see absolutely no way you could make this work as per the recipe suggested above. I & # x27ve made many BA recipes and this was just such a let down as it feels like this couldn & # x27t not have been well tested. Such a waste after hours and hours of work.

I use this to make mini quiches using a cupcake pan. made 20 cupcakes exactly. used sweet peppers instead of onion in the filling. making again I would double the bacon and onion / pepper component and do about half the half and half, so it would be eggier, it was too custardy in my opinion for breakfast.

Iâ & # x20AC; & # x2122; ve made this quiche several times now, and itâ & # x20AC; & # x2122; s a hit every time. If youâ & # x20AC; & # x2122; re using a deep dish pie dish, you shouldnâ & # x20AC; & # x2122; t have an issue with too much custard. Mine is just right every time. I use Carlaâ & # x20AC; & # x2122; s all-butter pie crust recipe, and since I struggle with slumping pie dough during the blind cake, I actually leave it in the oven with the foil and pie weights for the full time. I never take it out and remove the weights. When I do take the pie dough out, I do an egg wash and then bake it for 3 additional minutes to make sure the crust doesn & # x27t not get soggy when the custard gets added. All this to say, the recipe works great for me everytime. And everyone who eats it says itâ & # x20AC; & # x2122; s some of the best quiche theyâ & # x20AC; & # x2122; ve ever had!

This is delicious, about to make it a second time. My husband really like quiche, so I have tried several different recipes, and this one is by far my favorite!

I absolutely loved this recipe. Of course I followed every step perfectly, otherwise I would not have even dared to Review it. Because if I had changed ANYTHING, it would not have been YOUR RECIPE I was reviewing but my own. And that would just be STUPID. It was super tasty and I wouldn & # x27t change a thing. I am definitely putting this recipe into rotation for my family. Thank You, You guys are THE BEST.

Overall this was totally delicious, though I didn & # x27t quite follow the recipe. I knew about chilling pie crust, particularly for a quiche, so I anticipated that hour. Some of the other recipe delays wouldnâ & # x20AC; & # x2122; t work with the time I had. so I went ahead without the cooling steps. It was totally wonderful as I made it, and if it gets better with the various time-outs, great. So, be prepared to make this way inadvance or ignore a few steps and enjoy anyway. We ate it after one hour and it was perfect.

This recipe is kind of bland, and the texture was pretty jiggly. The crust was good but kind of thick. I would not recommend this, but there is always a possibility that I made a mistake in its preparation!

I slick a little Dijon on the bottom of my crust before pouring in the custard. For those who mention having too much filling - quiche is meant to be DEEP. Notice in the picture how the crust is folded over the edge and crimped upward from there, and the custard sits all the way up to what would be the top of the pie dish. I use a 3 inch ring and itâ & # x20AC; & # x2122; s fine.

two teaspoons of salt is way too much for this recipe. It ruined my quiche. I should say quiches, because i was able to fill two shells with the recipe.

Can we talk about how amazing this tastes ?! The bacon is rendered like a fantastic ham! I added leeks to my recipe because I was craving them. Everyone couldn't stop eating it! It was nice to just prep ahead and then warm it in the oven while unwrapping presents. I made mine with a pre-made GF pie crust from Whole Foods. I want to make this again!

I make this all the time and have never had a problem with too much custard for the recommended pan. It’s a full crust, and there may be a bit of spill over in transferring to the oven, but this recipe works for me every time.

This was simply a triumph - easy, beautiful, delicious. As other mentioned below, the egg mixture was far too much for a quiche pan. However, I simply used the remaining egg mixture for breakfast the next day :)