Quiche Lorraine

Ingredients

• 250 g (2 cups)plain flour
• 128 g (9 tablespoons)soft butter, diced
• 80 ml (⅓ cup), more or lesswater, at room temperature
• 1 teaspoonsalt
• 240 ml (1 cup)double cream
• 120 ml (½ cup)milk
• 3whole eggs
• 3egg yolks
• 283 g (10 oz)smoked pork lardons
• to tastesalt
• to tastefreshly ground black pepper
• 28 g (2 tablespoons)butter, for the pie dish

Instructions

1. 1

   Plan the pastry

   Prepare the pastry dough at least 2 hours before you make the filling.

2. 2

   Rub in butter

   Put the flour, salt and diced butter in a mixing bowl. Rub the butter into the flour with your fingertips until the mixture looks like fine breadcrumbs.

3. 3

   Bring dough together

   Add enough water to bring the mixture together into a soft dough.

4. 4

   Rest the dough

   Shape the dough into a ball, cover it and leave it at room temperature for 1 hour.

5. 5

   Chill the dish

   Butter a 26 cm (10-inch) pie dish and put it in the refrigerator while the dough rests.

6. 6

   Line the dish

   After 1 hour, roll out the dough on a lightly floured work surface and use it to line the buttered, chilled pie dish. Prick the pastry all over with a fork.

7. 7

   Chill the pastry

   Return the lined pie dish to the refrigerator for a further 45 minutes.

8. 8

   Heat the oven

   Preheat the oven to 200°C (400°F).

9. 9

   Whisk the custard

   In a bowl, combine the cream, milk, whole eggs and egg yolks. Season lightly with salt and pepper, then whisk well.

10. 10

    Dice the pork

    Finely dice the smoked pork belly.

11. 11

    Fill the pastry

    Take the pie dish from the refrigerator and spread the diced pork evenly over the pastry base. Pour over the egg, cream and milk mixture.

12. 12

    Bake the quiche

    Bake immediately in the centre of the oven for 30 to 35 minutes.

13. 13

    Serve warm

    Serve the quiche hot or warm with a green salad of lettuce or mixed leaves dressed with vinaigrette.

What is Quiche Lorraine?

Quiche Lorraine is a savoury tart associated with Lorraine in north-eastern France. Its familiar combination of pastry, eggs, cream and smoked pork makes it rich but simple in flavour.

This version uses a homemade shortcrust base and a generous egg-and-cream filling. Chilling the pastry before baking helps it hold its shape in the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 742 calories, 16g protein, 35g carbs, 60g fat.

The pastry supplies most of the carbohydrates, while butter, cream and egg yolks contribute much of the fat; eggs and smoked pork provide protein. Serve a slice with a generous green salad to add freshness and balance the rich tart.

Making the shortcrust

Butter texture: rubbing soft, diced butter into the flour by hand creates the fine breadcrumb texture needed before adding water.

Water: add just enough to form a soft dough, as the amount can vary. Handle it only until it comes together to avoid making the pastry tough.

Chilling the pastry

First rest: leave the covered dough at room temperature for 1 hour, as directed, before rolling it out.

Second chill: after lining the dish and pricking the pastry, refrigerate it for another 45 minutes. This is an important part of the method, so allow for it when planning the cooking.

Getting the filling right

Egg mixture: whisk the whole eggs, yolks, cream and milk together thoroughly, then season lightly. A restrained hand with salt is sensible because the smoked pork is already savoury.

Pork: dice the lardons finely and distribute them across the pastry base so the filling is easy to portion.

Baking and doneness

Oven position: bake the filled tart in the centre of an oven preheated to 200°C for 30 to 35 minutes.

Check the filling near the end of the stated baking time; it should be set enough to slice once rested briefly, while still retaining a tender texture.

Serving the quiche

The recipe suggests serving the quiche hot or warm with lettuce or mixed leaves and vinaigrette. The crisp, tangy salad provides a fresh contrast to the creamy filling.

For neater slices, let the quiche settle briefly after baking before cutting and serving.

Recipe notes & tips

• Keep the pastry covered during its first rest so the surface does not dry out.
• Flour the work surface lightly when rolling, using only enough to prevent sticking.
• Prick the pastry base all over with a fork before its second chill.
• Dice the smoked pork finely for more even distribution through the tart.
• Serve with a sharply dressed green salad to complement the creamy filling.

Variations

• Use bacon: swap in finely diced smoked bacon for the pork lardons.
• Add onion: soften finely chopped onion before spreading it over the pastry base.
• Add herbs: whisk chopped chives into the egg mixture for a gentle savoury note.
• Try a sharper salad: serve with leaves dressed in a punchy vinaigrette.
• Make individual tarts: divide the pastry and filling between smaller pie dishes, adjusting the baking time to suit.

Common mistakes to avoid

• Adding too much water: the pastry can become sticky, so add it gradually until the dough just comes together.
• Overworking the dough: stop mixing as soon as it forms a soft dough to help keep the pastry tender.
• Skipping the chill: refrigerate the lined dish for the full 45 minutes so the pastry has time to firm up.
• Salting heavily: season the egg mixture lightly because smoked pork brings its own savoury flavour.
• Cutting straight from the oven: let the tart settle briefly first for easier slicing.

How to store

Refrigerate leftover quiche in a covered container for up to 3 days. Reheat portions in a moderate oven until warmed through, or serve them cold.

Frequently asked questions