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 the pastry
- 250g plain flour, plus extra for dusting
- 115g unsalted butter
- 1 medium free-range egg yolk
- 4 tbsp cold water
For the filling
- 20g butter
- 2 onions, finely chopped
- 2-3 slices good-quality ham, roughly chopped
- 475ml whole milk
- 4 medium free-range eggs
- Pinch cayenne pepper
- Freshly grated nutmeg
You’ll also need…
- 25cm fluted tart tin
- In a mixing bowl, rub the flour, butter and a pinch of salt together with your fingertips until it has the texture of breadcrumbs. Add the egg yolk and water, bring together to form a smooth ball, then wrap in cling film and chill for 30 minutes.
- On a lightly floured surface, roll out the pastry to a rough 30cm circle. Lay over the tart tin to line the base and sides, pushing the pastry into the edges of the tin. Trim any excess overhanging dough, then prick the pastry base all over with a fork. Chill for 30 minutes (see tip).
- Meanwhile, make the filling. Heat the butter in a large frying pan and add the onions. Cook until golden and soft, then scatter over the base of the tart, along with the ham.
- Heat the milk in a saucepan until just steaming. In a separate pan, whisk the eggs with the cayenne pepper, nutmeg and a pinch of salt.
- Heat the oven to 190°C/170°C fan/gas 5. Put the egg pan over a gentle heat and whisk in the hot milk until combined, then cook until thickened and pale (about 8 minutes – see tip). Pour the mixture over the onion and ham in the tart, then bake for 30-40 minutes until just set and turning golden at the edges. Cool in the tin before removing and slicing.
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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