Quiche Lorraine

Method

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1. Rub the butter into the flour and salt until it resembles coarse breadcrumbs with some pea-sized pieces left. Mix the yolk with the water and stir in, bringing it together with as little handling as possible.

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2. Flatten into a disc, wrap and chill for at least 1 hour.

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3. Roll out to 3 mm and line a 23 cm deep tart tin, leaving the excess overhanging. Prick the base and chill for 30 minutes.

   Mark done Start 30 min timer

4. Line with baking paper and fill with beans. Bake at 190°C / 375°F for 20 minutes, remove the beans and bake 10 minutes more until the base is sandy and dry.

   Mark done Start 20 min timer

5. Brush the hot shell with a little beaten egg and return to the oven for 2 minutes — this seals any cracks and waterproofs the pastry.

   Mark done Start 2 min timer

6. Fry the lardons until crisp, drain and scatter over the base.

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7. Whisk the eggs, yolks, cream, milk, nutmeg, salt and pepper until smooth but not frothy. Strain through a sieve for a flawless custard.

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8. Set the tart tin on the oven shelf, pour in the custard to just below the rim, and bake at 160°C / 320°F for 35 to 40 minutes until set at the edge with a 5 cm wobble in the centre.

   Mark done Start 35 min timer

9. Trim the overhanging pastry with a knife while warm, then cool for 20 minutes before slicing.

   Mark done Start 20 min timer

Chef’s Tips

• Fill the shell at the oven, not the worktop. Carrying a full quiche across the kitchen ends badly.
• Leaving the pastry overhanging prevents shrinkage; trim it after baking for razor-sharp edges.
• Serve warm rather than hot — the custard flavour is muted straight from the oven.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A dry Alsatian Pinot Blanc or Chablis
• A green salad with a sharp mustard dressing is traditional and sufficient
• Follow with a fruit tart

Storage & Reheating

Refrigerate 3 days. Reheat slices at 160°C / 320°F for 12 minutes to re-crisp the pastry. Freezes 2 months, whole or in slices.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.