Quiche Lorraine

Ingredients

• 120 g (1 cup)wholemeal flour
• 120 g (1 cup)plain flour
• 1.25 g (1/4 tsp)salt
• 1egg
• 57 g (2 oz)unsalted butter, cut into chunks
• 30 ml (2 tbsp)olive oil
• 60 ml (4 tbsp), plus up to 15 ml (1 tbsp) extra if neededcold water
• 170 g (6 oz)cooked smoked ham
• 142 g (5 oz)smoked streaky bacon (about 5 slices)
• 1/2 largeonion
• About 100 g (1 cup)Gruyère cheese, coarsely grated
• 3eggs
• 180 ml (3/4 cup)double cream
• 60 ml (1/4 cup)milk
• A few grindings and a dashblack pepper and nutmeg

Instructions

1. 1

   Mix the pastry

   Put both flours and the salt in a food processor and pulse to combine. Add the egg, butter and olive oil, then pulse until the mixture resembles small breadcrumbs.

2. 2

   Chill the dough

   Add the cold water a tablespoon at a time, pulsing until larger lumps begin to form. Take the dough out, press it together, cover it and refrigerate for about 30 minutes.

3. 3

   Line the tin

   Roll the dough out to line a pie dish or tart tin about 23 cm in diameter; use a wider tin if yours is shallow. Trim the edge and chill for a further 30 minutes.

4. 4

   Heat the oven

   Preheat the oven to 175°C (350°F).

5. 5

   Blind bake

   Cover the pastry with baking paper or foil and fill it with baking beans or dried beans. Bake for 20 minutes, then remove the paper and weights and bake uncovered for another 5 minutes, until the pastry is dry. Set aside until the filling is ready, or assemble straight away.

6. 6

   Cook the bacon

   Cook the bacon in a frying pan without adding oil. After a couple of minutes, once it has released some fat, add the onion and cook until both are browning, about 15 minutes.

7. 7

   Prepare the filling

   Dice the ham into small pieces. Whisk together the 3 eggs, cream, milk, pepper and nutmeg.

8. 8

   Layer the ingredients

   Arrange the ham in the pastry case, followed by the bacon and onion, then the grated cheese. Pour the egg and cream mixture over the top.

9. 9

   Bake the quiche

   Bake for about 25 minutes, until lightly browned on top and set.

What is Quiche Lorraine?

Quiche Lorraine is a French savoury tart associated with the Lorraine region. Its familiar combination of pastry, bacon and a baked egg-and-cream filling has inspired many versions.

This version adds smoked ham, Gruyère and onion, with a homemade pastry case made from wholemeal and plain flour. Blind baking the case helps it stay crisp beneath the creamy filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 626 calories, 23g protein, 33g carbs, 44g fat.

The flour and pastry provide much of the carbohydrate, while the butter, oil, bacon, cheese and cream contribute much of the fat. Eggs, ham, bacon and cheese provide protein; serve a slice with salad or green vegetables to add freshness and balance the plate.

A sturdy, crisp pastry case

Flour blend: wholemeal flour brings a deeper, slightly nutty flavour, while plain flour keeps the pastry familiar and workable.

Cold water: add it gradually, stopping once the dough forms larger clumps. Too much water can make the pastry harder to handle.

Why blind baking matters

First bake: lining the pastry with paper or foil and filling it with baking beans supports the sides and base while they begin to cook.

Dry finish: removing the weights for the final 5 minutes allows the base to dry out. Let the case stand while preparing the filling, or fill it as soon as the other ingredients are ready.

Build flavour in the pan

Bacon and onion: start the bacon in a dry frying pan so it can release its own fat. Add the onion after a couple of minutes and cook both until browning, allowing about 15 minutes in total.

Ham and cheese: dice the ham small enough to distribute in the slice, and grate the Gruyère coarsely so it forms a generous layer over the meat.

The custard and doneness

Egg mixture: whisk the eggs with the double cream, milk, pepper and nutmeg until combined, then pour it evenly over the filling layers.

Texture cue: the top should be lightly browned and the centre set after about 25 minutes. If the middle still looks liquid, give it a little more time and check again.

Plan the timing

Chilling: the dough rests for about 30 minutes before rolling, then the lined tin chills for another 30 minutes. This gives you time to prepare the bacon, onion and custard while the pastry firms up.

Oven time: the pastry bakes for 25 minutes before filling, and the assembled quiche bakes for about 25 minutes more. The stated total time is 120 minutes, including preparation and chilling.

What to serve with it

A crisp green salad or simply dressed leaves bring freshness alongside the buttery pastry and rich filling. Steamed green vegetables also work well for a more substantial meal.

For brunch, serve slices with tomatoes or fruit on the side. The quiche can be eaten warm or allowed to cool until just warm.

Recipe notes & tips

• Keep the pastry ingredients cold and add the water gradually so the dough does not become sticky.
• Roll the pastry evenly to help it bake consistently across the base and sides.
• Use baking beans or dried beans to support the pastry during blind baking.
• Let the bacon and onion brown before layering them into the tart for fuller savoury flavour.
• Spread the filling ingredients evenly so each slice gets a mix of ham, bacon, onion and cheese.

Variations

• Use another cheese: swap Gruyère for a similarly firm, savoury cheese.
• Add herbs: mix chopped chives or thyme into the egg and cream mixture.
• Include vegetables: add cooked, well-drained spinach to the filling.
• Make it less smoky: use unsmoked ham and bacon instead.
• Try a plain-flour case: use plain flour in place of the wholemeal flour.

Common mistakes to avoid

• Adding all the water at once: add it a tablespoon at a time so the dough does not turn wet.
• Skipping the chilling: chill the dough before rolling and the lined case before baking to make it easier to handle.
• Leaving out the baking weights: fill the lined case with baking beans or dried beans to help it hold its shape.
• Filling a damp pastry case: bake it uncovered for the specified extra 5 minutes until dry.
• Taking the quiche out too soon: bake until the top is lightly browned and the filling is set.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat slices in a 160°C oven until warmed through, or enjoy them cold.

Frequently asked questions