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The Ultimate Quiche Lorraine
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Angela Nilsen's Ultimate Quiche Lorraine

Ingredients

For the pastry:

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

For the filling:

  • 200 g bacon, cut into pieces - alternatively, you can use lardons
  • 50 g Gruyere
  • 200 ml crème fraîche
  • 170 lml double cream
  • 3 eggs, well beaten
  • 1 egg white
  • pinch ground nutmeg

Instructions

To make the pastry:

  • Make the pastry by putting flour, butter, egg yolk and cold water into a food processor. Process in pulses until the mix binds.
  • Line a 23cm diameter flan dish or tin (we buttered and floured ours). Nilsen suggests a tin that is about 2.5 cm in height.
  • On a floured surface roll the pastry out as thinly as you can.
  • Ease the pastry into the base of the dish, trimming the edge so it sits slightly above the lip of the dish (to allow for shrinkage). Lightly prick the base with a fork and chill for 10 minutes.
  • Preheat the oven to 200 C (180 C fan).
  • Line the pastry with foil and weigh down with baking beads (or any other suitable weight – we used a smaller metal pie tin). Bake for 15 minutes.
  • Remove the beans and foil and bake for another 4-5 minutes until the pastry is pale golden.
  • If you notice any small holes or cracks, patch up with leftover pastry trimmings.
  • While the pastry cooks, prepare the filling.

To make the filling:

  • Dry fry the lardons for a few minutes until they start to colour. Nilsen suggests discarding the cooking fat and draining but we tipped it into the custard mix for added flavour.
  • Cut three quarters of the cheese into small dice and finely grate the rest.
  • Scatter the cooked lardons and diced cheese over the pastry base.
  • Beat together the crème fraîche, double cream and (pre-beaten) eggs. Add nutmeg and seasoning. (You shouldn’t need much salt given the bacon and cheese).
  • Pour into the pastry base, over the bacon and cheese.
  • Scatter the grated cheese on top.
  • Bake for about 25 minutes at 190 C (fan 170 C) or until golden and softly set. The centre shouldn’t feel too firm.
  • Remove from the oven and allow the quiche to settle for a few minutes before serving.