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">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g smoked bacon lardons (or pancetta)</li><li class="ingredients-single-item">150g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">4 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">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/4 tsp black 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">Wire cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour and salt in a large bowl. Add the cold cubed butter and rub it in using your fingertips until the mixture resembles breadcrumbs. Working with cold ingredients is crucial here as it prevents the butter from melting, which will create those desirable flaky layers in your finished pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add just enough ice-cold water to bring the dough together - start with 2 tablespoons and add the third only if needed. The dough should hold together but not feel sticky. Form it into a disc, wrap in cling film, and chill for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 200°C (180°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin with a little overhang. Gently drape the pastry over your rolling pin to transfer it to the tin, then press it into the corners without stretching.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Trim any excess pastry, leaving a small overhang to allow for shrinkage. Prick the base with a fork, then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5 minutes until the base is lightly golden. The blind baking ensures your pastry base cooks properly without becoming soggy from the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare your filling. In a frying pan over medium heat, cook the bacon lardons until crisp and golden, then drain on kitchen paper to remove excess fat. This step is important as too much bacon fat can make your quiche greasy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce the oven temperature to 180°C (160°C fan). Scatter the cooked bacon and grated Gruyère evenly over the base of the blind-baked pastry case. The cheese will melt into the custard creating wonderful pockets of flavor throughout the quiche.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a jug, whisk together the eggs, cream, milk, nutmeg, pepper, and a pinch of salt until fully combined. The nutmeg is a traditional addition that enhances the savory notes without overwhelming the delicate custard.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the pastry case on a baking sheet (this makes it easier to transfer to the oven), then carefully pour in the egg mixture. Fill it to about 5mm below the pastry edge to allow for expansion as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the center of the oven for 25-30 minutes until the filling is set but still has a slight wobble in the center. This wobble is the hallmark of a perfectly cooked quiche - it will continue to set as it cools. The top should be golden brown and puffed slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the quiche to cool in the tin for at least 15 minutes before removing. This resting time is crucial as it allows the custard to fully set and makes slicing cleaner. Serve warm or at room temperature for the best flavor. The quiche can be gently reheated if made ahead of time.</li></ol>