Ultimate quiche lorraine
- May 2019
- Serves 8-10
- Hands-on time 25 min, oven time 50-65 min, plus chilling
This classic recipe may seem simple to make, but its success lies in the finer details. Short, crisp pastry – not too thick, not too thin – and a silky, just-set filling made with eggs, whole milk, nutmeg and ham.
We’ve put a tasty twist on quiche lorraine too – find out what it is, here…
- 16.1g (9.1g saturated)
- 23.7g (4.1g sugars)
For a crisper pastry, blind bake it first at the end of step 2 (find a how-to in this month’s delicious. Kitchen). Blind bake it for 15 minutes, then for 8-10 minutes until golden and sandy to the touch. You needn’t thicken the filling in step 5 if you’re blind baking.
The cooked quiche will keep covered and chilled for up to 3 days.
The white wines of Alsace in eastern France, especially a dry Alsace riesling.
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