Let’s be honest: there is something truly special about a homemade Quiche Lorraine. It’s the kind of dish that feels fancy enough for a Sunday brunch with friends but is actually incredibly comforting and simple to put together. Plus, that buttery, flaky pastry combined with a rich, savory custard? It’s hard to beat!
I’ve spent a while tweaking my method to get the pastry just right—no soggy bottoms here!—and I’m so excited to finally share it with you all. It’s my go-to when I want something that looks impressive but doesn’t require hours of fussing in the kitchen.
Whether you are hosting a weekend gathering or just looking to elevate your lunch game, this recipe is a total winner. There is something so satisfying about the process—from rubbing the butter into the flour to seeing that golden, perfectly set custard emerge from the oven.
The Recipe
Ingredients
For the Pastry:
200g plain flour
100g cold butter, cubed
3–4 tbsp ice-cold water
For the Filling:
150g smoked bacon lardons
100g Gruyère or mature cheddar cheese, grated
3 large eggs
200ml double cream
Freshly ground black pepper
Method
1. Prepare the Pastry: In a large bowl, rub the cold butter into the flour until the mixture resembles fine breadcrumbs. Gradually add the ice-cold water, mixing until the dough just comes together. Wrap it in cling film and chill in the fridge for 30 minutes.
2. Blind Bake: Preheat your oven to 200°C (180°C fan). Roll out your chilled pastry and use it to line a 23cm loose-bottomed quiche tin. Prick the base with a fork, line with baking parchment and baking beans, and bake for 15 minutes. Remove the beans and paper, then bake for a further 5 minutes to ensure the base is crisp.
3. Sizzle the Bacon: While the pastry is baking, fry the bacon lardons in a pan until they are golden and crispy. Drain off any excess fat.
4. Create the Custard: In a jug, whisk together the eggs and double cream. Season generously with freshly ground black pepper.
5. Assemble and Final Bake: Scatter the crispy bacon and grated cheese evenly across the base of your pastry shell. Pour the egg and cream mixture over the top. Turn the oven down to 180°C (160°C fan) and bake for 30–35 minutes, or until the filling is set with just a slight, gentle wobble in the middle.
6. Rest and Serve: This is the most important step! Let the quiche rest for at least 15 minutes after taking it out of the oven. This allows the custard to firm up, ensuring you get that perfect, clean slice every time.
Why the Magic is in the Method
The real secret is in the blind baking. Taking that extra few minutes to prep the crust makes all the difference in the world. It creates a sturdy foundation that holds the rich, creamy custard without losing its crunch.
Once you’ve got that down, the rest is just a simple matter of whisking, sprinkling, and baking until it has that gorgeous, golden, slightly wobbly finish. Give this a try this weekend, and let me know how it goes! I’d love to see your creations—don’t forget to tag me!
