Quiche Lorraine

1 hour cooking time
Quiche Lorraine Quiche Lorraine

Quiche Lorraine

  • 1 hour 30 mins preparation time
  • 1 hour cooking time
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Method

1
To make the pastry, mix the butter and flour with your fingertips until it resembles fine breadcrumbs. Slowly bring the dough together with the egg yolks and water, until it forms a smooth, slightly sticky ball. Compress into a flat disk, wrap in cling film and leave to chill in the fridge for 20 minutes.
TIP
Shortcrust pastry can be made ahead of time and either chilled or frozen until ready to use. Great for when you need a quick meal.
2
Preheat the oven to 170c/150c fan/gas 4/325f
3
On a lightly floured surface, roll out the dough to a round disc about 40cm in diameter and about 5mm in thickness. Drape the dough into a loose bottomed flan or tart tin, making sure to press the edges into the pan. Prick the base of the tart with a fork.
4
Cut an oversized circle to cover the base and sides of the pastry. Cover with baking beans or rice to weigh down the paper.
5
Bake in the oven for 20-25 minutes until the sides are golden. Carefully remove the beans and paper and bake for a further 5-10 minutes to ensure the base is cooked through. Keep warm and set aside.
6
Lower the oven to 160c/140c fan/300f/gas 3.
7
To make the filling, cook the bacon lardons in 2 tbsp of Lurpak® unsalted butter in a small frying pan. Remove and set aside.
8
Mix the cream & eggs, add the cheese, pepper and nutmeg. Be careful when adding salt to the dish as the bacon will be naturally salty and will help season the dish.
9
Sprinkle half of the bacon onto the base of the tart tin. Add the egg mixture and top with the remaining bacon. Bake in the oven for 20-25 minutes until the eggs have set. Serve warm, sprinkled with chopped chives (optional) crusty bread and mixed salad.
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Quiche Lorraine - in crust we trust…

A fabulous, flaky crust is the foundation of any Quiche Lorraine, and with our simple recipe, you’ll nail it like a natural. Just grab that lovely Lurpak®, mix with flour, add egg yolks, and a splash of water to form a smooth dough. Don’t skip the chilling—it’s the key to a crisp, golden finish. That done, roll the dough, press it into your tin, and let the oven do the rest. Follow these steps, and that quiche will be off to a super start. Over to you, Cook.

A tale of two quiches: When is it a Quiche Lorraine?

Quiche and Quiche Lorraine may share the same flaky crust, but they each bring something different to the table. A classic quiche tends to mix it up a little with ingredients. Our Quiche Lorraine recipe keeps things simple and sticks to tradition with crispy bacon, rich custard, and plenty of Gruyère cheese. For us, it’s the time-honoured ingredients that really sets this dish apart. But don’t just take our word for it – take a punt and see.

Hot or cold? Your quiche, your choice…

Should you eat quiche hot or cold? Honestly, either way works, and it really depends on what you’re in the mood for. Cold quiche can be a real treat – it’s great for a quick lunch or picnic, and brilliant at a buffet. You’ll find our Quiche Lorraine tastes amazing chilled, with all its creamy, cheesy, and bacon flavours coming through. Of course, if you’re after that just-baked taste, heat it up and enjoy the gooey cheese and flaky crust fresh out of the oven. Hot or cold, quiche is always a win.

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Lurpak® Unsalted Cultured Butter

Unsalted Cultured Butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Unsalted Butter enhances the flavour of whatever food you add it to. From a hearty risotto dish, your weekend baking creations, to some simple earthy mushrooms, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

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