Classic Quiche Lorraine Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g smoked bacon lardons (or chopped streaky bacon)</li><li class="ingredients-single-item">5 large eggs</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">150g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/4 tsp white pepper</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>To make the pastry, place the flour and salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Working with cold ingredients is crucial here – it keeps the butter from melting and helps create flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to add too much water or overwork the dough, as this will develop the gluten and make your pastry tough. Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 200°C (180°C fan). On a lightly floured surface, roll out the pastry to about 3-4mm thickness, large enough to line your tart tin. Carefully drape the pastry over your rolling pin to transfer it to the tin. Press it gently into the corners and up the sides, leaving a slight overhang. Prick the base all over with a fork – this prevents air bubbles forming during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is lightly golden but not fully cooked. The blind baking step is essential for preventing a soggy bottom in your quiche.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare your filling. In a frying pan, cook the bacon lardons over medium heat until crispy and golden, about 5-8 minutes. Remove with a slotted spoon and drain on kitchen paper to remove excess fat.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, whisk together the eggs until combined. Add the cream and milk, whisking until smooth. Stir in two-thirds of the grated Gruyère, the cooked bacon, nutmeg, white pepper, and a pinch of salt (be careful with the salt as the bacon and cheese are already salty). The combination of cream and milk creates the perfect silky texture without being too rich.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce the oven temperature to 180°C (160°C fan). Place the partially baked pastry case on a baking sheet, then carefully pour in the filling mixture. Sprinkle the remaining cheese over the top. This final layer of cheese will create a beautiful golden crust as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 25-30 minutes until the filling is set around the edges but still has a slight wobble in the center – this ensures your quiche will have that perfect creamy texture. The custard will continue to set as it cools. The quiche should be golden on top and should feel firm to the touch with a slight give in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the quiche to cool in the tin for at least 15 minutes before removing. This resting time allows the custard to set completely and makes it easier to cut clean slices. Trim any overhanging pastry with a sharp knife for a neat finish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve warm or at room temperature for the best flavor. Your Classic Quiche Lorraine can be enjoyed freshly baked, or made ahead and reheated gently in a moderate oven until just warmed through. It pairs wonderfully with a crisp green salad dressed simply with vinaigrette.</li></ol>