Description
Quiche Lorraine is a savory tart originating from the Lorraine region of France. It traditionally features a filling made with eggs, cream, and bacon lardons, baked in a shortcrust pastry shell. James Martin’s version stays true to the classic, delivering a quiche that’s flavorful and beautifully textured.
Ingredients
Scale
For the Pastry:
- 250g plain flour – The base for a flaky crust.
- 125g cold unsalted butter (cubed) – For a buttery texture.
- 1 egg yolk – Helps bind the dough.
- 2–3 tbsp cold water – To bring the dough together.
For the Filling:
- 200g smoked bacon lardons – Adds a savory, smoky flavor.
- 3 large eggs – Provides structure to the filling.
- 300ml double cream – Creates a rich and creamy texture.
- 100ml milk – Balances the richness.
- 100g Gruyère cheese (grated) – Adds nutty flavor.
- Salt and pepper – To season.
Instructions
Step 1: Make the Pastry
- In a mixing bowl, rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
- Add the egg yolk and 2 tablespoons of cold water. Mix until the dough comes together. Add a little more water if necessary.
- Wrap the dough in cling film and chill in the fridge for 30 minutes.
Step 2: Prepare the Pastry Shell
- Preheat the oven to 200°C (180°C fan) or 400°F.
- Roll out the chilled pastry on a floured surface and line the tart tin. Trim any excess pastry.
- Prick the base with a fork and line with baking parchment. Fill with baking beans or dried rice.
- Blind bake the pastry for 15 minutes. Remove the beans and parchment, then bake for another 5 minutes to crisp up the base.
Step 3: Cook the Bacon
In a skillet over medium heat, cook the bacon lardons until golden and crisp. Drain on paper towels and set aside.
Step 4: Make the Filling
- In a bowl, whisk together the eggs, double cream, milk, salt, and pepper until smooth.
- Stir in the grated Gruyère cheese and cooked bacon lardons.
Step 5: Assemble the Quiche
Pour the filling into the baked pastry shell, spreading it evenly.
Step 6: Bake the Quiche
Reduce the oven temperature to 180°C (160°C fan) or 350°F. Bake the quiche for 25-30 minutes, or until the filling is set and golden brown.
Step 7: Cool and Serve
Let the quiche cool slightly before slicing. Serve warm or at room temperature.