Quiche Lorraine
120 min · 11 steps
Hard: over 60 min or 12+ steps
About this dish
Slow-rendered lardons and a cream-heavy custard poured into a fully blind-baked shell are what separate a silky, wobble-centred quiche from a rubbery, soggy-bottomed one. The shell must be completely dry and deep golden before the filling touches it, and the lardons rendered gently until their fat runs clear before they ever meet the oven a second time.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Meat
Ingredients
Meat & Poultry
- Lardonsor thick-cut smoked bacon, cut into 1cm pieces200 g
Dairy & Eggs
- Unsalted buttercold and cubed100 g
- Egg yolk1 large
- Egg4 large
- Double cream300 ml
- Whole milk100 ml
- Gruyèrecoarsely grated120 g
Dried Goods
- Plain flourplus extra for dusting200 g
Spices & Seasonings
- Fine sea saltdivided1 tsp
- Nutmegfreshly grated¼ tsp
- Black pepperfreshly ground½ tsp
Other
- Ice-cold water2–3 tbsp
Utensils
- Loose-Bottomed Tart Tin
- Baking beans
- Probe thermometer
Method
Combine the flour and ½ tsp salt in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. Add the egg yolk and ice-cold water one tablespoon at a time, mixing with a fork until the dough just comes together — do not overwork it. Shape into a flat disc.
Wrap the pastry disc in cling film and refrigerate for at least 1 hour.
Preheat the oven to 190°C (170°C fan). On a lightly floured surface, roll the chilled pastry to a 3mm thickness and line a 23cm loose-bottomed tart tin, pressing gently into the edges and leaving a slight overhang. Prick the base all over with a fork, line with baking parchment, and fill with baking beans or dried rice.
Blind bake the pastry shell for 20 minutes until the sides are set and dry, then remove the parchment and beans.
Return the naked shell to the oven and bake for a further 12–15 minutes until the base is deep golden and completely dry to the touch.
Remove from the oven and trim the overhanging pastry with a sharp knife. Reduce the oven temperature to 160°C (140°C fan).
While the shell bakes, place the lardons in a cold dry frying pan over medium heat and cook for 8–10 minutes, stirring occasionally, until the fat has fully rendered and the lardons are golden but not yet crisp. Transfer to a paper-towel-lined plate and set aside.
Whisk together the eggs, double cream, milk, nutmeg, the remaining ½ tsp salt, and black pepper in a large jug until thoroughly combined and smooth.
Scatter the lardons and two-thirds of the Gruyère evenly across the base of the blind-baked shell. Pour the custard mixture slowly over the top until it reaches just below the rim, then scatter the remaining Gruyère across the surface.
Bake at 160°C for 30–35 minutes until the edges are fully set but the very centre retains a gentle wobble when the tin is nudged — the residual heat will finish cooking the custard. A probe thermometer inserted into the centre should read 72–75°C.
Remove from the oven and allow the quiche to rest in the tin for at least 20 minutes before slicing. Serve warm or at room temperature.