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Quiche Lorraine – Nicky’s Kitchen Sanctuary

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Quiche Lorraine is an absolute traditional and a staple on the buffet desk. Golden shortcrust pastry (make your individual with my recipe or swap for store-bought) encases that silky crème-fraîche-enriched egg filling. The addition of caramelized onions, Gruyère cheese and crispy bacon makes this my primary favorite quiche.

A tall, overhead shot of Quiche Lorraine. The quiche is in the centre of the image, placed on top of a piece off-white newspaper baking parchment. The quiche is whole, apart from three slices taken out of it, two of the slices are still in place, the other piece is missing. To the left of the quiche, there is a silver spatula. To the bottom right of the quiche, there is an off-white napkin. At the top of the image, there is a large white bowl filled with salad, and to the right of that, there is a smaller white bowl filled with cherry tomatoes. This is all on top of a wooden cutting board, which is on top of a white surface.

The very first thing I take into consideration once I consider social gathering buffet tables (a standard pondering topic in my mind) is quiche.
It would presumably be seen as a bit retro now, however I’m instructed (by my teenage kids) that retro is sweet. So we’re bringing again the quiche!

Quiche Lorraine is absolutely the king of all quiches, and even my egg-wary husband will fortunately stand over-the-counter and gobble up two slices of this earlier than it even makes it to the buffet desk.

I make my very own pastry for this specific recipe. It’s the shortest, butteriest and most moreish pastry (and it’s fairly straightforward too), however store-bought shortcrust is a good swap when you might have much less time.

📋 Substances

Pastry crust

A wide, overhead shot of the ingredients for the pastry of Quiche Lorraine. The ingredients are laid out on a wooden cutting board. They are as follows: flour, butter, egg, water, salt and pepper.A wide, overhead shot of the ingredients for the pastry of Quiche Lorraine. The ingredients are laid out on a wooden cutting board. They are as follows: flour, butter, egg, water, salt and pepper.

Filling

A wide overhead shot of the ingredients for the filling of Quiche Lorraine. The ingredients are laid out on a wooden cutting board. The ingredients are as follows: Creme Fraiche, onion, double cream, Gruyere, oil, eggs, smoked bacon, salt, black pepper, and nutmeg.A wide overhead shot of the ingredients for the filling of Quiche Lorraine. The ingredients are laid out on a wooden cutting board. The ingredients are as follows: Creme Fraiche, onion, double cream, Gruyere, oil, eggs, smoked bacon, salt, black pepper, and nutmeg.

make it – Overview

***Full recipe with detailed steps within the recipe card on the finish of this publish***

  1. We begin with the pastry – including flour, chunks of COLD butter, egg yolk, just a little COLD water, salt and pepper to a meals processor.
  2. Run the meals processor till the dough begins trying lumpy.
  3. Collect up the dough and kind right into a ball.
  4. Roll it out thinly to a 30cm (11.8 inch) diameter.
  5. Line a 23cm (9 inch) diameter loose-bottomed flan tin with the pastry.
  6. Trim the sides, then chill the pastry for Half-hour.
A collage of six square images, each numbered in the top left corner of the image. The images are all separated with white lines. The images show each step in making the Quiche Pastry, all with a wooden background.A collage of six square images, each numbered in the top left corner of the image. The images are all separated with white lines. The images show each step in making the Quiche Pastry, all with a wooden background.
  1. After chilling the pastry, we blind bake it, then fill with caramelised onions.
  2. High the onions with chopped bacon.
A collage of two images, one on top of the other with a white line separating them. The top image depicts the quiche pastry on top of a square pan, with onions in the pastry. To the left of the pan, there is a clear glass jug with the quiche mixture inside it, with a whisk. This is all set on a wooden background. The bottom image is identical to the top image, except there is also bacon on top of the cooked onions, in the quiche pastry.A collage of two images, one on top of the other with a white line separating them. The top image depicts the quiche pastry on top of a square pan, with onions in the pastry. To the left of the pan, there is a clear glass jug with the quiche mixture inside it, with a whisk. This is all set on a wooden background. The bottom image is identical to the top image, except there is also bacon on top of the cooked onions, in the quiche pastry.
  1. Pour over the egg combination (this can be a combination of eggs, cream, crème fraiche, gruyere cheese, salt, pepper and nutmeg).
  2. Then sprinkle on extra gruyere earlier than baking the quiche within the oven.
A collage of two images, one on top of the other with a white line separating them. The top image shows the quiche pastry in a metal pastry dish, on top of a square, black metal tray. In the quiche pastry, there is cooked onions and bacon, as well as this, the quiche batter is being poured into the pastry from a glass jug on the top left side of the image. The bottom image shows the same quiche pastry filled with the quiche batter, but this time it is topped with shredded cheese.A collage of two images, one on top of the other with a white line separating them. The top image shows the quiche pastry in a metal pastry dish, on top of a square, black metal tray. In the quiche pastry, there is cooked onions and bacon, as well as this, the quiche batter is being poured into the pastry from a glass jug on the top left side of the image. The bottom image shows the same quiche pastry filled with the quiche batter, but this time it is topped with shredded cheese.

Serve heat or chilly. Depart to chill just a little earlier than eradicating from the flan dish.

A tall, overhead shot of Quiche Lorraine. The quiche is in the centre of the image, placed on top of a piece of white newspaper baking parchment. To the left of the quiche, there is a silver spatula. To the bottom right of the quiche, there is an off-white napkin. In the top of the image, there is a large white bowl filled with salad, and to the right of that, there is a smaller white bowl filled with cherry tomatoes. This is all on top of a wooden cutting board, which is on top of a white surface.A tall, overhead shot of Quiche Lorraine. The quiche is in the centre of the image, placed on top of a piece of white newspaper baking parchment. To the left of the quiche, there is a silver spatula. To the bottom right of the quiche, there is an off-white napkin. In the top of the image, there is a large white bowl filled with salad, and to the right of that, there is a smaller white bowl filled with cherry tomatoes. This is all on top of a wooden cutting board, which is on top of a white surface.

Professional Tip

Fastidiously pour the egg combination into the pastry case whereas it’s on the pulled-out oven shelf. Then you’ll be able to slide the oven shelf again in. This protects a little bit of mess so that you’re not making an attempt to stroll over to the oven with egg filling spilling over the edges of the pastry.

I wish to high with extra crispy bacon earlier than serving.

A tall image of Quiche Lorraine. The quiche is in the centre of the image, a slice of the quiche has been removed and is being shown in the foreground. The slice is on top of a black, plastic spatula, which is coming from the right side of the image. In the background, you can see one large white bowl filled with salad, and to the right of that, a smaller white bowl filled with cherry tomatoes. This is all set on a white newspaper baking parchment piece, which is on top of a wooden cutting board, and a black background.A tall image of Quiche Lorraine. The quiche is in the centre of the image, a slice of the quiche has been removed and is being shown in the foreground. The slice is on top of a black, plastic spatula, which is coming from the right side of the image. In the background, you can see one large white bowl filled with salad, and to the right of that, a smaller white bowl filled with cherry tomatoes. This is all set on a white newspaper baking parchment piece, which is on top of a wooden cutting board, and a black background.

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🍽️ What to serve it with

A tall image of Quiche Lorraine. The quiche is in the centre of the image, and one slice of the quiche is visibly missing. In the background, you can see one large white bowl filled with salad, and to the right of that, a smaller white bowl filled with cherry tomatoes. This is all set on a white newspaper baking parchment piece, which is on top of a wooden cutting board, and a black background.A tall image of Quiche Lorraine. The quiche is in the centre of the image, and one slice of the quiche is visibly missing. In the background, you can see one large white bowl filled with salad, and to the right of that, a smaller white bowl filled with cherry tomatoes. This is all set on a white newspaper baking parchment piece, which is on top of a wooden cutting board, and a black background.

🍲 Extra buffet desk recipes

? Incessantly Requested Questions

Why ought to the butter be chilly for pastry?

Butter must be chilly for pastry so it stays strong. Because it’s whizzed up within the meals processor, it’s chopped into tiny strong chunks (we’re ‘reducing it in’ to the flour, reasonably than mixing it with the flour). As long as the pastry stays chilly, the butter ought to keep strong. This implies once we cook dinner the pastry, the tiny butter chunks will soften and the moisture will evaporate, inflicting tiny steam pockets all around the pastry – creating good flaky and crumbly pastry.
I additionally use chilly water within the pastry and I exploit a meals processor (as an alternative of heat palms).

Can I make quiche forward?

Sure, completely. Cook dinner the quiche then cool, cowl and refrigerate for as much as 3 days.
Serve chilly, or you’ll be able to reheat within the oven at 180C/350F (fan) on a baking tray for about 15-20 minutes, till piping sizzling all through. I wish to cowl it with foil to stop it from browning an excessive amount of, then take away the foil for the final 5 minutes.

Can I freeze quiche?

Sure. Cook dinner the quiche then cool, and place in an hermetic container within the freezer.
Defrost in a single day within the freezer and reheat as per the above directions. Or you’ll be able to reheat from frozen, wrapped in foil, within the oven at 180C/350F (fan) on a baking tray for about 30-40 minutes, till piping sizzling all through. Take away the foil for the final 5 minutes.
If you happen to favor, you’ll be able to slice and wrap in particular person parts earlier than freezing. It can take approx. 20 minutes to warmth up a person portion from frozen (reheat it wrapped in foil).

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Make the pastry

  • Place the entire pastry elements in a meals processor change on the meals processor and let it run for 30-60 seconds, The combination will begin to appear like breadcrumbs first then it will begin to clump collectively.

    180 g (1+ ½ cups) plain (all-purpose) flour, 115 g (4oz/1 stick) unsalted chilly butter, 1 egg yolk, 1.5 tablespoons chilly water, ¼ teaspoon salt, ¼ teaspoon pepper

  • Take away from the meals processor and kind right into a ball.

  • Roll out the pastry between two sheets of baking parchment right into a circle approx. 30cm diameter.

  • Line a 23cm (~9″) loose-bottomed flan tin (* see notes) with the pastry, pushing it rigorously into the sides.

  • Trim the pastry neatly with kitchen scissors so it’s just a little greater (about 1cm greater) than the edges of the tin. Prick the bottom throughout, utilizing a fork.

  • Place within the fridge for Half-hour to sit back.

  • In the meantime preheat the oven to 180C/350F (fan) and place a baking tray within the oven to warmth up.

  • Take the pastry out of the fridge and line with baking parchment. Scrunch it up first, then place it in – as this may assist it to take a seat within the pastry-lined tin.

  • Fill with baking beans (* see notes). Place on the recent baking tray and ‘blind bake’ for quarter-hour. The pastry could shrink again a bit, however it ought to nonetheless attain the highest of tin in case you left some pastry whenever you trimmed it.

  • Fastidiously take away the parchment and baking beans, then place the pastry case again within the oven for an additional 5 minutes, till calmly golden.

  • Take out of the oven and depart to chill on the tray whilst you make the filling.

Quiche Lorraine filling

  • Warmth the oil in a big frying pan over a medium warmth.

    1 tablespoon oil

  • Add the strips of bacon in a single layer. Cook dinner, turning a few instances, till crispy. This could take about 10 minutes. Preserve the warmth medium and don’t rush the cooking of the bacon. You need it to cook dinner, with out burning and to launch some fats because it’s cooking.

    200 g (7oz) smoked bacon strips

  • Take away the bacon from the pan and place on a chopping board and chop into small items.

  • There needs to be some bacon fats left within the pan (if not add a tbsp of oil to it) then add within the sliced onion and fry for 10 minutes, over a medium warmth, stirring usually, till calmly golden and caramelised. Flip off the warmth.

    1 small onion

  • Whisk the eggs in a big jug till nicely combined.

    3 giant eggs

  • Add the cream, crème fraiche, gruyere cheese, salt, pepper and nutmeg. Combine collectively till totally mixed.

    150 ml (1/2 cup + 2 tbsp) double (heavy) cream, 150 ml (1/2 cup + 2 tbsp) crème fraiche, 75 g (3/4 packed cup) Gruyere cheese, grated, ¼ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon nutmeg

  • Spoon the fried onions into the underside of the pastry shell. Sprinkle three-quarters of the chopped bacon on high.

  • Place the pastry case (nonetheless within the tin, on the baking tray) onto the center shelf of the oven.

  • Fastidiously pull the oven shelf out a bit (ensure it’s supported) and pour the egg combination into the pastry case, excessive of the onions and bacon. Sprinkle the second lot of cheese on high and punctiliously slide the oven shelf again into the oven.

    50 g (1/2 packed cup) Gruyere cheese, grated

Bake the quiche

  • Flip the oven down barely to170C/325F (fan) and cook dinner the quiche for 25-Half-hour, till golden and risen.

  • Take away from the oven and sprinkle with the remaining bacon items. Depart the quiche to relaxation for five minutes (permitting the bacon on high to heat up from the warmth of the quiche) and serve.

  • Alternatively enable to chill additional (it’s scrumptious served heat), or cool fully then chill and serve chilly.

Flan tin:

I’m utilizing a 23cm (9″) unfastened backside flan tin that’s 2.5cm (1″) deep.

Baking beans:

You need to use shop-bought baking beans, or use dried beans or dried rice. Don’t eat the them after utilizing for blind baking although.

Why ought to the butter be chilly for pastry?
Butter must be chilly for pastry so it stays strong. Because it’s whizzed up within the meals processor, it’s chopped into tiny strong chunks (we’re ‘reducing it in’ to the flour, reasonably than mixing it with the flour). As long as the pastry stays chilly, the butter ought to keep strong. This implies once we cook dinner the pastry, the tiny butter chunks will soften and the moisture will evaporate, inflicting tiny steam pockets all around the pastry – creating good flaky and crumbly pastry.
I additionally use chilly water within the pastry and I exploit a meals processor (as an alternative of heat palms).
Can I make quiche forward?
Sure, completely. Cook dinner the quiche then cool, cowl and refrigerate for as much as 3 days.
Serve chilly, or you’ll be able to reheat within the oven at 180C/350F (fan) on a baking tray for about 15-20 minutes, till piping sizzling all through. I wish to cowl it with foil to stop it from browning an excessive amount of, then take away the foil for the final 5 minutes.
Can I freeze quiche?
Sure. Cook dinner the quiche then cool, and place in an hermetic container within the freezer.
Defrost in a single day within the freezer and reheat as per the above directions. Or you’ll be able to reheat from frozen, wrapped in foil, within the oven at 180C/350F (fan) on a baking tray for about 30-40 minutes, till piping sizzling all through. Take away the foil for the final 5 minutes.
If you happen to favor, you’ll be able to slice and wrap in particular person parts earlier than freezing. It can take approx. 20 minutes to warmth up a person portion from frozen (reheat it wrapped in foil).

Dietary info is approximate, per slice. This recipe makes 12 slices.

Energy: 288kcal | Carbohydrates: 14g | Protein: 11g | Fats: 21g | Saturated Fats: 12g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 0.3g | Ldl cholesterol: 111mg | Sodium: 591mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 681IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg

Vitamin info is robotically calculated, so ought to solely be used as an approximation.

A number of the hyperlinks on this publish could also be affiliate hyperlinks – which suggests in case you purchase the product I get a small fee (at no further value to you). If you happen to do purchase, then thanks! That’s what helps us to maintain Kitchen Sanctuary operating. The dietary info supplied is approximate and might differ relying on a number of elements. For extra info please see our Phrases & Situations.



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