Cyril Lignac's quiche Lorraine

Ingredients

• 200 gplain flour, type 45 or all-purpose flour
• 100 gunsalted butter
• 50 gpotato or cornflour
• 7 gsalt
• 7 gcaster sugar
• 1egg
• 50 mlwater
• 1 generous pinchfreshly ground black pepper
• 200 gsmoked turkey lardons
• 1onion
• 120 ggrated or sliced Comté
• 5eggs
• 400 mlthick crème fraîche or whipping cream
• 2 pinchesnutmeg
• to tastesalt and pepper
• a littleolive oil

Instructions

1. 1

   Cream the butter

   Put the softened butter in a large bowl and work it with a fork until smooth and spreadable.

2. 2

   Mix the pastry

   Sift in the flour and potato or cornflour, then add the salt, sugar and pepper. Rub the mixture together with your fingertips until the butter is incorporated.

3. 3

   Bring it together

   Beat the egg and mix it in, gradually adding the water until the dough is even. Stop as soon as it comes together and shape it into a ball.

4. 4

   Chill the dough

   Flatten the dough into a disc, wrap it in cling film and chill for 30 minutes.

5. 5

   Line the tin

   Roll the pastry on baking paper or a lightly floured surface to 0.5 cm thick. Use it to line a 25 cm pastry ring or tart tin.

6. 6

   Cook the filling

   Soften and brown the sliced onion in a frying pan with a little olive oil, seasoning it lightly with salt and pepper. Add the turkey lardons and brown them with the onion.

7. 7

   Mix the migaine

   Whisk the five eggs with the crème fraîche or cream. Season with salt, pepper and nutmeg, then set aside.

8. 8

   Heat the oven

   Preheat the oven to 180°C (thermostat 7).

9. 9

   Fill the pastry case

   Roll out the chilled pastry on baking paper or a floured surface to 0.5 cm thick, then line a 36 cm rectangular loose-bottomed tin or another tin of your choice. Prick the base with a fork and scatter over the cheese, reserving a generous handful. Add the lardons and onion, pour in the egg-and-cream mixture, then scatter over the reserved cheese.

10. 10

    Bake and cool

    Bake at 180°C for 35–45 minutes. Leave the quiche to cool completely before removing it from the tin.

What is quiche Lorraine?

Quiche Lorraine is a savoury tart from the Lorraine region of north-eastern France, traditionally built around pastry and a rich egg-and-cream filling. This version adds smoked turkey lardons, onion and Comté for a savoury, cheesy filling.

The homemade shortcrust gives the filling a sturdy base, while chilling the dough helps it keep its shape as it is rolled and baked.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 0g protein, 0g carbs, 0g fat.

The pastry and flour provide most of the carbohydrates, while butter and cream contribute much of the fat. Eggs, turkey lardons and cheese supply protein. Pair a slice with a generous green salad or vegetables for a more balanced plate.

Getting the pastry right

Butter: soften it first so it can be worked into the flour without needing prolonged mixing. Stop once the dough comes together; working it further can make the pastry less tender.

Rest: chill the flattened dough for 30 minutes before rolling. This gives it time to firm up and makes it easier to handle.

Building the filling

Onion and lardons: brown the sliced onion first, then cook the turkey lardons with it. This gives the filling a savoury base before it meets the creamy mixture.

Cheese: scatter most of the Comté over the pastry, reserving a handful for the top. The recipe allows grated or sliced cheese.

Handling the migaine

Eggs and cream: whisk them together and season with salt, pepper and nutmeg. Pour the mixture over the cooked onion and lardons once they are arranged in the pastry case.

Pour steadily so the filling spreads around the other ingredients. Leave enough space at the top for the reserved cheese.

Checking when it is done

Bake the quiche at 180°C for 35–45 minutes, as the recipe specifies. The surface should be set and golden; if the centre still looks very liquid, give it more time within that range.

The recipe calls for the quiche to cool completely before unmoulding. This helps the filling settle and makes it easier to slice.

Choosing a tin and serving

The method mentions lining a 25 cm tart tin or pastry ring, then later refers to a 36 cm rectangular loose-bottomed tin or another tin of your choice. Use a tin that fits your pastry and filling, allowing room for the migaine.

Serve slices with a crisp green salad or lightly dressed vegetables to balance the rich pastry and filling. The quiche can be enjoyed warm or after it has cooled.

Recipe notes & tips

• Keep the pastry work brief once the dough has come together.
• Chill the dough as a flattened disc so it firms evenly.
• Brown the onion and lardons before adding them to the pastry case.
• Reserve a generous handful of cheese to finish the top.
• Let the baked quiche cool completely before unmoulding it.

Variations

• Use Emmental: swap it for the Comté for a milder, stretchy cheese topping.
• Choose sliced cheese: layer it over the pastry in place of grated Comté.
• Use potato starch: choose it instead of cornflour in the pastry.
• Try whipping cream: use it instead of thick crème fraîche for the migaine.
• Add herbs: stir chopped chives into the egg-and-cream mixture for a fresh note.

Common mistakes to avoid

• Overworking the pastry: stop mixing as soon as it forms a dough to help keep it tender.
• Skipping the chill: rest the dough for 30 minutes so it is easier to roll and line the tin.
• Leaving the onion pale: brown it in the pan before adding the lardons for a deeper savoury flavour.
• Adding all the cheese at once: keep a generous handful back for the top.
• Unmoulding while hot: cool the quiche completely first so the filling has time to settle.

How to store

Once cool, cover and refrigerate the quiche for up to 3 days. Reheat slices in the oven until warmed through, or serve them cold or at room temperature.

Frequently asked questions