Quiche Lorraine

Name: Quiche Lorraine
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: french
Ingredients: 200 g Plain flour; 100 g Unsalted butter; 30 ml Cold water; 10 g Unsalted butter; 200 g smoked lardons; 3 piece Egg; 100 ml Whole milk; 200 ml Double cream; 0.5 tsp Salt; 0.25 tsp Ground black pepper; 0.25 tsp Ground nutmeg; 80 g Gruyère

1 hr 50 min · 18 min active · makes ~1.05 kg · Medium

Quiche Lorraine with smoked lardons, eggs and cream in a buttery pastry crust. Serves 4. Classic French savory tart with crispy bacon and custard filling.

See more →

Quiche Lorraine

Quiche Lorraine with smoked lardons, eggs and cream in a buttery pastry crust. Serves 4. Classic French savory tart with crispy bacon and custard filling.

See more →

TOTAL TIME

1 hr 50 min

ACTIVE TIME

18 min

QUANTITY

~1.05 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/11

Tools0/22

Ingredients

0/11 gathered · 4 servings

200g

110g

30ml

200g

3piece

100ml

200ml

0.5tsp

0.25tsp

80g

#	Quantity	Notes	State
1	200g	—	—
2	110g	—	—
3	30ml	—	—
4	200g	—	—
5	3piece	—	—
6	100ml	—	—
7	200ml	—	—
8	0.5tsp	—	—
9	0.25tsp	—	—
10	0.25tsp	—	—
11	80g	—	—

Tools

23 items

Serveware

1 item

Procedure

40 steps

1 of 40

Tip the flour into a large mixing bowl.

Plain flour · 200 g

⏱ 10s

ResultPlain flour

2 of 40

Add the cold butter, cut into small cubes, to the flour.

Unsalted butter · 100 g

⏱ 10s

ResultPlain flour and unsalted butter

3 of 40

Rub the butter into the flour between your fingertips, lifting and aerating as you go, until the mixture resembles fine breadcrumbs with no visible lumps of butter.

⏱ 2 min

ResultCoarse crumble mixture

4 of 40

Drizzle the ice-cold water over the breadcrumb mixture.

Cold water · 30 ml

⏱ 5s

ResultCoarse crumble mixture and cold water

5 of 40

Stir with a table knife, then bring the mixture together with your hands in brief strokes until it just forms a smooth dough — stop the moment it clumps, do not overwork it.

⏱ 30s

ResultShortcrust pastry dough

6 of 40

Flatten the dough into a disc, wrap it tightly in cling film, and press it into a neat round.

⏱ 10s

ResultWrapped pastry dough

7 of 40

Place the wrapped dough in the refrigerator.

⏱ 10s

ResultWrapped pastry dough

8 of 40

Leave the dough to chill and rest for 30 minutes until firm and relaxed.

⏱ 30 min

ResultChilled shortcrust pastry dough

9 of 40

Remove the dough from the refrigerator and unwrap it onto the work surface.

⏱ 10s

ResultChilled shortcrust pastry dough

10 of 40

Set the oven to 190 °C and allow it to come fully up to temperature.

190°C

⏱ 10 min

11 of 40

Brush the inside of a 23 cm loose-bottomed tart tin all over with softened butter, making sure to coat the flutes.

Unsalted butter · 10 g

⏱ 20s

ResultUnsalted butter

12 of 40

Lightly flour the work surface and roll the dough out from the centre in short, confident strokes, turning a quarter turn after each roll, until you have a round roughly 3 mm thick and wide enough to line the tin with overhang.

⏱ 1 min 30s

ResultRolled pastry sheet

13 of 40

Drape the pastry over the rolling pin and unroll it gently into the tart tin, pressing it firmly into the base and up the fluted sides without stretching, then roll the pin over the rim to cut off the excess.

Rolled pastry sheet · step 12

⏱ 1 min

ResultRaw pastry case

14 of 40

Prick the base of the pastry all over with a fork to prevent it puffing up during blind baking.

⏱ 20s

ResultDocked pastry case

15 of 40

Press a sheet of baking paper into the pastry case, pushing it into the corners and up the sides.

⏱ 15s

16 of 40

Fill the paper with baking beans, spreading them into an even layer to support the sides.

⏱ 10s

ResultWeighted pastry case

17 of 40

Place the tart tin in the oven.

⏱ 10s

ResultWeighted pastry case

18 of 40

Bake for 15 minutes until the pastry edges are set and just beginning to colour.

190°C

⏱ 15 min

ResultBlind-baked pastry case

19 of 40

Using oven gloves, lift the tart tin out of the oven and carefully lift out the baking paper and baking beans.

⏱ 15s

ResultBlind-baked pastry case

20 of 40

Return the uncovered pastry case to the oven.

⏱ 10s

ResultBlind-baked pastry case

21 of 40

Bake for a further 5 minutes until the base is dry and pale golden.

190°C

⏱ 5 min

ResultFully blind-baked pastry case

22 of 40

Using oven gloves, take the tart tin out of the oven and set it on a heatproof surface.

⏱ 10s

ResultFully blind-baked pastry case

23 of 40

Tip the lardons into a cold frying pan.

Smoked lardons · 200 g

⏱ 10s

ResultSmoked lardons

24 of 40

Set the pan over a medium heat and cook, stirring occasionally, until the fat has rendered and the lardons are golden and lightly crisp at the edges.

⏱ 7 min

ResultGolden lardons

25 of 40

Lift the lardons out of the pan with a slotted spoon onto a plate, leaving the rendered fat behind.

Golden lardons · step 24

⏱ 15s

ResultDrained golden lardonsused in step 35

26 of 40

Crack the eggs into a medium bowl, discarding the shells.

Egg · 3 piece

⏱ 15s

ResultEgg

27 of 40

Pour the milk into the bowl with the eggs.

Whole milk · 100 ml

⏱ 5s

ResultEgg and whole milk

28 of 40

Pour the double cream into the bowl.

Double cream · 200 ml

⏱ 5s

ResultEgg and whole milk and double cream

29 of 40

Add the salt to the bowl.

Salt · 0.5 tsp

⏱ 5s

ResultEgg mixture

30 of 40

Add the black pepper to the bowl.

Ground black pepper · 0.25 tsp

⏱ 5s

ResultEgg mixture

31 of 40

Add the nutmeg to the bowl.

Ground nutmeg · 0.25 tsp

⏱ 5s

ResultEgg mixture

32 of 40

Whisk everything together until the eggs, cream and milk are fully combined into a smooth, pale custard.

⏱ 30s

ResultWhisked custard mixtureused in step 36

33 of 40

Grate the Gruyère on the coarse side of a box grater into a small bowl.

Gruyère · 80 g

⏱ 1 min

ResultGrated Gruyère

34 of 40

Scatter the grated Gruyère evenly over the base of the pastry case.

Grated Gruyère · step 33

⏱ 15s

ResultCheese-lined pastry case

35 of 40

Scatter the drained lardons in an even layer over the cheese.

Drained golden lardons · step 25

⏱ 15s

ResultFilled pastry case

36 of 40

Slowly pour the custard mixture over the lardons and cheese, stopping just short of the pastry rim to allow for slight rise.

Whisked custard mixture · step 32

⏱ 20s

ResultAssembled quiche

37 of 40

Turn the oven down to 180 °C, then carefully slide the filled tart tin in.

⏱ 10s

ResultAssembled quiche

38 of 40

Bake for 35 minutes until the custard is just set with a very slight wobble at the very centre and the top is golden.

180°C

⏱ 35 min

ResultBaked quiche lorraine

39 of 40

Using oven gloves, lift the quiche out of the oven and set it on a wire rack.

⏱ 15s

ResultBaked quiche lorraine

40 of 40

Leave the quiche to rest in the tin for 10 minutes so the custard firms up and slices cleanly.

⏱ 10 min

ResultRested quiche lorraine

Total Time1 hr 50 min

#	Product	Tool	Action
1	200 g		Tip the flour into a large mixing bowl.⏱ 10sResultPlain flour
2	100 g		Add the cold butter, cut into small cubes, to the flour.⏱ 10sResultPlain flour and unsalted butter
3	—		Rub the butter into the flour between your fingertips, lifting and aerating as you go, until the mixture resembles fine breadcrumbs with no visible lumps of butter.⏱ 2 minResultCoarse crumble mixture
4	30 ml		Drizzle the ice-cold water over the breadcrumb mixture.⏱ 5sResultCoarse crumble mixture and cold water
5	—		Stir with a table knife, then bring the mixture together with your hands in brief strokes until it just forms a smooth dough — stop the moment it clumps, do not overwork it.⏱ 30sResultShortcrust pastry dough
6	—		Flatten the dough into a disc, wrap it tightly in cling film, and press it into a neat round.⏱ 10sResultWrapped pastry dough
7	—		Place the wrapped dough in the refrigerator.⏱ 10sResultWrapped pastry dough
8	—		Leave the dough to chill and rest for 30 minutes until firm and relaxed.⏱ 30 minResultChilled shortcrust pastry dough
9	—		Remove the dough from the refrigerator and unwrap it onto the work surface.⏱ 10sResultChilled shortcrust pastry dough
10	—	190°C	Set the oven to 190 °C and allow it to come fully up to temperature.⏱ 10 min
11	10 g		Brush the inside of a 23 cm loose-bottomed tart tin all over with softened butter, making sure to coat the flutes.⏱ 20sResultUnsalted butter
12	—		Lightly flour the work surface and roll the dough out from the centre in short, confident strokes, turning a quarter turn after each roll, until you have a round roughly 3 mm thick and wide enough to line the tin with overhang.⏱ 1 min 30sResultRolled pastry sheet
13	Rolled pastry sheetstep 12		Drape the pastry over the rolling pin and unroll it gently into the tart tin, pressing it firmly into the base and up the fluted sides without stretching, then roll the pin over the rim to cut off the excess.⏱ 1 minResultRaw pastry case
14	—		Prick the base of the pastry all over with a fork to prevent it puffing up during blind baking.⏱ 20sResultDocked pastry case
15	—		Press a sheet of baking paper into the pastry case, pushing it into the corners and up the sides.⏱ 15s
16	—		Fill the paper with baking beans, spreading them into an even layer to support the sides.⏱ 10sResultWeighted pastry case
17	—		Place the tart tin in the oven.⏱ 10sResultWeighted pastry case
18	—	190°C	Bake for 15 minutes until the pastry edges are set and just beginning to colour.⏱ 15 minResultBlind-baked pastry case
19	—		Using oven gloves, lift the tart tin out of the oven and carefully lift out the baking paper and baking beans.⏱ 15sResultBlind-baked pastry case
20	—		Return the uncovered pastry case to the oven.⏱ 10sResultBlind-baked pastry case
21	—	190°C	Bake for a further 5 minutes until the base is dry and pale golden.⏱ 5 minResultFully blind-baked pastry case
22	—		Using oven gloves, take the tart tin out of the oven and set it on a heatproof surface.⏱ 10sResultFully blind-baked pastry case
23	200 g		Tip the lardons into a cold frying pan.⏱ 10sResultSmoked lardons
24	—		Set the pan over a medium heat and cook, stirring occasionally, until the fat has rendered and the lardons are golden and lightly crisp at the edges.⏱ 7 minResultGolden lardons
25	Golden lardonsstep 24		Lift the lardons out of the pan with a slotted spoon onto a plate, leaving the rendered fat behind.⏱ 15sResultDrained golden lardonsused in step 35
26	3 piece		Crack the eggs into a medium bowl, discarding the shells.⏱ 15sResultEgg
27	100 ml		Pour the milk into the bowl with the eggs.⏱ 5sResultEgg and whole milk
28	200 ml		Pour the double cream into the bowl.⏱ 5sResultEgg and whole milk and double cream
29	0.5 tsp		Add the salt to the bowl.⏱ 5sResultEgg mixture
30	0.25 tsp		Add the black pepper to the bowl.⏱ 5sResultEgg mixture
31	0.25 tsp		Add the nutmeg to the bowl.⏱ 5sResultEgg mixture
32	—		Whisk everything together until the eggs, cream and milk are fully combined into a smooth, pale custard.⏱ 30sResultWhisked custard mixtureused in step 36
33	80 g		Grate the Gruyère on the coarse side of a box grater into a small bowl.⏱ 1 minResultGrated Gruyère
34	Grated Gruyèrestep 33		Scatter the grated Gruyère evenly over the base of the pastry case.⏱ 15sResultCheese-lined pastry case
35	Drained golden lardonsstep 25		Scatter the drained lardons in an even layer over the cheese.⏱ 15sResultFilled pastry case
36	Whisked custard mixturestep 32		Slowly pour the custard mixture over the lardons and cheese, stopping just short of the pastry rim to allow for slight rise.⏱ 20sResultAssembled quiche
37	—		Turn the oven down to 180 °C, then carefully slide the filled tart tin in.⏱ 10sResultAssembled quiche
38	—	180°C	Bake for 35 minutes until the custard is just set with a very slight wobble at the very centre and the top is golden.⏱ 35 minResultBaked quiche lorraine
39	—		Using oven gloves, lift the quiche out of the oven and set it on a wire rack.⏱ 15sResultBaked quiche lorraine
40	—		Leave the quiche to rest in the tin for 10 minutes so the custard firms up and slices cleanly.⏱ 10 minResultRested quiche lorraine
Total Time			1 hr 50 min

Serving

Release the sides of the tin, slide the quiche off the base using a large spatula, and transfer it to a serving plate.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	962kcal
	22g
	73g
	38g
	42g
	3g
	1g
	1,163mg

Ingredients0/11

Tools0/22

Recipe

Quiche Lorraine

Quiche Lorraine with smoked lardons, eggs and cream in a buttery pastry crust. Serves 4. Classic French savory tart with crispy bacon and custard filling.

What you’ll doYou will make a shortcrust pastry by rubbing cold butter into flour, chill it for 30 minutes, then blind bake it in a tart tin. While the pastry rests, you will render lardons until crisp, whisk eggs with cream and milk into a smooth custard, and grate Gruyère. You will layer the cheese and lardons in the pastry case, pour the custard over them, and bake until the centre has only the slightest wobble. The quiche must rest in the tin for 10 minutes before turning out.

Serves4

Total1 hr 50 min

LevelMedium

Ingredients

Plain flour200 g
Unsalted butter110 g
Cold water30 ml
Smoked lardons200 g
Egg3 piece
Whole milk100 ml
Double cream200 ml
Salt0.5 tsp
Ground black pepper0.25 tsp
Ground nutmeg0.25 tsp
Gruyère80 g

Tools

Large spatulaServing plateRolling pinFrying panSmall bowlLarge mixing bowlOvenMedium bowlCling filmSlotted spoonWhiskWooden spoonRefrigeratorBaking beansBrushGraterBaking paperPlateForkTart tinOven gloveChopping boardTable knife

Method

Tip the flour into a large mixing bowl.

10sLarge mixing bowlPlain flour · 200 g

Add the cold butter, cut into small cubes, to the flour.

10sLarge mixing bowlUnsalted butter · 100 g

Rub the butter into the flour between your fingertips, lifting and aerating as you go, until the mixture resembles fine breadcrumbs with no visible lumps of butter.

2 minLarge mixing bowl

Drizzle the ice-cold water over the breadcrumb mixture.

5sLarge mixing bowlCold water · 30 ml

Stir with a table knife, then bring the mixture together with your hands in brief strokes until it just forms a smooth dough — stop the moment it clumps, do not overwork it.

30sLarge mixing bowl, Table knife

Flatten the dough into a disc, wrap it tightly in cling film, and press it into a neat round.

10sLarge mixing bowl, Cling film

Place the wrapped dough in the refrigerator.

10sLarge mixing bowl, Refrigerator

Leave the dough to chill and rest for 30 minutes until firm and relaxed.

30 minLarge mixing bowl

Remove the dough from the refrigerator and unwrap it onto the work surface.

10sLarge mixing bowl, Refrigerator

Set the oven to 190 °C and allow it to come fully up to temperature.

190°C10 minOven

Brush the inside of a 23 cm loose-bottomed tart tin all over with softened butter, making sure to coat the flutes.

20sTart tin, BrushUnsalted butter · 10 g

1 min 30sChopping board, Rolling pin

1 minTart tin, Rolling pinRolled pastry sheet · step 12

Prick the base of the pastry all over with a fork to prevent it puffing up during blind baking.

20sTart tin, Fork

Press a sheet of baking paper into the pastry case, pushing it into the corners and up the sides.

15sTart tin, Baking paper

Fill the paper with baking beans, spreading them into an even layer to support the sides.

10sTart tin, Baking beans

Place the tart tin in the oven.

10sTart tin, Oven, Oven glove

Bake for 15 minutes until the pastry edges are set and just beginning to colour.

190°C15 minTart tin, Oven

Using oven gloves, lift the tart tin out of the oven and carefully lift out the baking paper and baking beans.

15sTart tin, Oven, Oven glove

Return the uncovered pastry case to the oven.

10sTart tin, Oven, Oven glove

Bake for a further 5 minutes until the base is dry and pale golden.

190°C5 minTart tin, Oven

Using oven gloves, take the tart tin out of the oven and set it on a heatproof surface.

10sTart tin, Oven, Oven glove

Tip the lardons into a cold frying pan.

10sFrying panSmoked lardons · 200 g

Set the pan over a medium heat and cook, stirring occasionally, until the fat has rendered and the lardons are golden and lightly crisp at the edges.

7 minFrying pan, Wooden spoon

Lift the lardons out of the pan with a slotted spoon onto a plate, leaving the rendered fat behind.

Result · Drained golden lardons · used in step 35

15sPlate, Slotted spoonGolden lardons · step 24

Crack the eggs into a medium bowl, discarding the shells.

15sMedium bowlEgg · 3 piece

Pour the milk into the bowl with the eggs.

5sMedium bowlWhole milk · 100 ml

Pour the double cream into the bowl.

5sMedium bowlDouble cream · 200 ml

Add the salt to the bowl.

5sMedium bowlSalt · 0.5 tsp

Add the black pepper to the bowl.

5sMedium bowlGround black pepper · 0.25 tsp

Add the nutmeg to the bowl.

5sMedium bowlGround nutmeg · 0.25 tsp

Whisk everything together until the eggs, cream and milk are fully combined into a smooth, pale custard.

Result · Whisked custard mixture · used in step 36

30sMedium bowl, Whisk

Grate the Gruyère on the coarse side of a box grater into a small bowl.

1 minSmall bowl, GraterGruyère · 80 g

Scatter the grated Gruyère evenly over the base of the pastry case.

15sTart tinGrated Gruyère · step 33

Scatter the drained lardons in an even layer over the cheese.

15sTart tinDrained golden lardons · step 25

Slowly pour the custard mixture over the lardons and cheese, stopping just short of the pastry rim to allow for slight rise.

20sTart tinWhisked custard mixture · step 32

Turn the oven down to 180 °C, then carefully slide the filled tart tin in.

10sTart tin, Oven, Oven glove

Bake for 35 minutes until the custard is just set with a very slight wobble at the very centre and the top is golden.

180°C35 minTart tin, Oven

Using oven gloves, lift the quiche out of the oven and set it on a wire rack.

15sTart tin, Oven, Oven glove

Leave the quiche to rest in the tin for 10 minutes so the custard firms up and slices cleanly.

10 minTart tin

Release the sides of the tin, slide the quiche off the base using a large spatula, and transfer it to a serving plate.

Result · Quiche Lorraine

30sServing plate, Large spatulaRested quiche lorraine · step 40

Printed 11 October 2026