James Martin Quiche Lorraine

Quiche Lorraine is one of those dishes that makes you feel like you’re doing something fancy — even if you’re still wearing yesterday’s jumper and forgot to brush your hair. I remember the first time I baked one properly, from scratch. I’d bought a tin that said “tart tin” on the label, so I figured I’d better live up to it. It came out golden, a bit rustic, and completely delicious — and honestly? I felt like I deserved a medal.

There’s something about the smell of pastry baking — all buttery and warm — mixed with caramelised onions and melting cheese, that fills the kitchen with “yes, life is alright today” vibes. And the best bit? You can serve this hot, warm, or stone cold straight from the fridge the next day and it’s still lush. James Martin’s version is simple and solid, the kind of thing that turns an ordinary afternoon into a little occasion.

Why You’ll Love It

• It’s proper buttery — homemade pastry always hits different.
• Perfect warm or cold — picnic food, brunch, or Tuesday lunch leftovers.
• Endlessly customisable — swap in bacon, mushrooms, or whatever’s lurking in your fridge.
• Feels like a French café vibe at home — without needing a beret.
• Freezes well — future you will be so grateful.
• Tastes better the next day — like all the best things in life.

Ingredients

For the pastry:

• 200g plain flour
• 100g cold butter
• 1 egg
• A splash of cold water, if needed

For the custard:

• 125ml double cream
• 125ml milk
• 3 whole eggs
• 3 egg yolks
• Salt and pepper

For the filling:

• 2 onions, thinly sliced
• 2 tomatoes, sliced
• 200g cheddar cheese, grated
• 3 thick slices of ham, torn or chopped
• A few sprigs of thyme

How to Make It

Get your pastry sorted:

Rub the flour and cold butter together with your fingertips until it looks like breadcrumbs — it’s messy but kind of satisfying. Stir in the egg, bring it into a dough, and add a splash of water if it’s dry. Wrap it up and chill for half an hour.

Roll and blind bake:

Roll the dough out on a floured surface — try not to swear when it tears, just patch it. Line a 24cm tart tin and prick the base with a fork. Chill again for 10 mins if you’ve got time. Line with baking paper and baking beans, and bake at 180°C for 15–20 minutes until it starts to firm up. Take out the beans and bake for 5 more minutes.

Caramelise the onions low and slow:

While the crust is baking, cook your onions in a bit of butter over low heat until golden and sweet — takes about 15 minutes. Don’t rush them. Good onions make the base sing.

Whisk up the custard:

Whisk together the cream, milk, eggs, yolks, salt, and pepper. You want it smooth but not frothy — no bubbles please.

Build your quiche:

Scatter the caramelised onions over the tart base. Add the chopped ham, cheese, and tomato slices in a messy-but-pretty sort of way. Pour the custard over carefully so it doesn’t slosh everywhere. Sprinkle thyme over the top.

Bake and jiggle:

Bake at 180°C for 40–50 minutes until golden and just set. It should still have a slight wobble in the centre — like jelly, not soup.

Let it chill (literally):

Cool in the tin for 5–10 minutes before cutting. This helps it set properly and stops you burning your mouth in a frenzy (guilty).

Common Mistakes and How to Dodge Them

Why did my crust shrink?
You probably skipped chilling it twice — I’ve done it. Be patient with pastry, it’s fussy.

Why’s the bottom soggy?
Did you blind bake? That step makes all the difference. Also, avoid overloading it with wet fillings like juicy tomatoes.

My quiche cracked!
Overbaked. Once it starts puffing like a soufflé, you’ve gone too far. You want a gentle set.

Not creamy enough?
You might’ve cut down on the cream — don’t. Full-fat is the way here. Skimping won’t save you.

Storage and Reheating

• Fridge: Wrap tightly or store in a container. Lasts 3–5 days.
• Freezer: Wrap slices individually and freeze for up to 3 months.
• Reheat in oven: 180°C for 25–30 mins from cold (less if thawed).
• Microwave: 2–3 minutes on medium. Not as crispy, but still tasty.

Frequently Asked Questions

Can I skip blind baking?
Technically yes, but expect a soggy base. Blind baking gives you that crisp bottom — no one wants a damp crust.

Can I use shop-bought pastry?
Absolutely. We don’t always have the energy for homemade, and that’s fine. Go for all-butter shortcrust if you can.

What else can I put in it?
Go wild — spinach, leeks, smoked salmon, roasted peppers. It’s your tart, your rules.

How do I know it’s done?
Give the centre a little shake — it should wobble slightly but not slosh. Set around the edges, soft in the middle.

Nutrition Facts (Per Serving):

• Calories: 713 kcal
• Total Fat: 60g
• Saturated Fat: 29g
• Cholesterol: 268mg
• Sodium: 1375mg
• Potassium: 388mg
• Carbs: 19g
• Fibre: 0.9g
• Sugar: 3.7g
• Protein: 24g

Try More James Martin Recipes:

• James Martin Beef Stroganoff
• James Martin Scrambled Eggs
• James Martin Chicken In Tarragon Sauce