This easy and delicious Quiche Lorraine by James Martin is a creamy, savory dish that’s perfect for any occasion. With a buttery, crisp pastry and a rich bacon and cheese filling, it’s a simple yet impressive meal. You can easily swap ingredients like tomatoes or cheese to suit your taste.
Ingredients Needed
For the pastry:
- 175g/6oz plain flour (plus extra for dusting)
- 75g/2¾oz butter (plus extra for greasing)
- Pinch of salt
For the filling:
- 250g/9oz cheddar cheese, grated
- 4 tomatoes, sliced (optional)
- 200g/7oz streaky bacon, chopped
- 5 free-range eggs, beaten
- 100ml/3½fl oz milk
- 200ml/7fl oz double cream
- 2 sprigs fresh thyme
- Freshly ground black pepper
How To Make Quiche Lorraine
- Make the pastry: Sift the flour with a pinch of salt into a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Gradually add cold water to form a firm dough. Rest the dough in the fridge for 30 minutes.
- Line the pastry case: Roll out the dough on a lightly floured surface and line a well-buttered 22cm/8½in flan dish. Do not trim the edges yet. Chill the pastry case again.
- Preheat the oven: Set the oven to 190°C/170°C Fan/Gas 5.
- Blind bake the pastry: Line the pastry case with baking parchment and fill with baking beans. Place it on a baking tray and bake for 20 minutes. Afterward, remove the beans and parchment and bake for another 5 minutes to cook the base.
- Reduce the oven temperature: Lower the temperature to 160°C/140°C Fan/Gas 3.
- Assemble the filling: Sprinkle the grated cheese into the pastry base. If using, layer the sliced tomatoes on top. Fry the chopped bacon until crispy, then sprinkle over the cheese and tomatoes.
- Prepare the egg mixture: In a bowl, whisk together the eggs, milk, and cream. Season well with salt and pepper, then pour over the bacon and cheese. Sprinkle fresh thyme on top.
- Bake the quiche: Bake for 30–40 minutes, or until the filling is set and golden. Let it cool to further set.
- Trim and serve: Once cooled, trim the pastry edges for a neat finish. Serve the quiche in wedges.
Recipe Tips
- Use cold butter: Make sure the butter for the pastry is cold. This helps create a flaky, crisp texture.
- Chill the dough: Resting the dough in the fridge for 30 minutes prevents shrinking during baking.
- Don’t skip blind baking: Blind baking the pastry ensures a crisp base and prevents sogginess once the filling is added.
- Fry the bacon first: Crisp the bacon before adding it to the quiche. This keeps it from releasing excess fat into the filling.
- Check the quiche’s set: When baking, make sure the quiche is fully set in the middle. If it’s still wobbly, bake for a few more minutes.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover quiche cool to room temperature before covering and placing it in the fridge. It can be stored in the fridge for up to 3 days.
- Freeze: You can freeze the quiche after it has cooled. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 2 months. To serve, thaw it in the fridge overnight before reheating.
- Reheat: Preheat the oven to 160°C/140°C Fan/Gas 3. Place the quiche on a baking tray and cover loosely with foil. Heat for 10–15 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 slice (192g)
- Calories: 741
- Total Fat: 59.1g
- Saturated Fat: 29.8g
- Cholesterol: 300mg
- Sodium: 1100mg
- Potassium: 340mg
- Total Carbohydrate: 22.7g
- Dietary Fiber: 1.3g
- Sugars: 3.7g
- Protein: 30.3g
Try More James Martin Recipes:
- James Martin Tomato And Red Pepper Soup
- James Martin Pulled Pork Recipe
- James Martin Massaman Curry
- James Martin Scrambled Eggs
James Martin Quiche Lorraine
Description
This easy and delicious Quiche Lorraine by James Martin is a creamy, savory dish that’s perfect for any occasion. With a buttery, crisp pastry and a rich bacon and cheese filling, it’s a simple yet impressive meal. You can easily swap ingredients like tomatoes or cheese to suit your taste.
Ingredients
For the pastry:
For the filling:
Instructions
- Make the pastry: Sift the flour with a pinch of salt into a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Gradually add cold water to form a firm dough. Rest the dough in the fridge for 30 minutes.
- Line the pastry case: Roll out the dough on a lightly floured surface and line a well-buttered 22cm/8½in flan dish. Do not trim the edges yet. Chill the pastry case again.
- Preheat the oven: Set the oven to 190°C/170°C Fan/Gas 5.
- Blind bake the pastry: Line the pastry case with baking parchment and fill with baking beans. Place it on a baking tray and bake for 20 minutes. Afterward, remove the beans and parchment and bake for another 5 minutes to cook the base.
- Reduce the oven temperature: Lower the temperature to 160°C/140°C Fan/Gas 3.
- Assemble the filling: Sprinkle the grated cheese into the pastry base. If using, layer the sliced tomatoes on top. Fry the chopped bacon until crispy, then sprinkle over the cheese and tomatoes.
- Prepare the egg mixture: In a bowl, whisk together the eggs, milk, and cream. Season well with salt and pepper, then pour over the bacon and cheese. Sprinkle fresh thyme on top.
- Bake the quiche: Bake for 30–40 minutes, or until the filling is set and golden. Let it cool to further set.
- Trim and serve: Once cooled, trim the pastry edges for a neat finish. Serve the quiche in wedges.
Notes
- Use cold butter: Make sure the butter for the pastry is cold. This helps create a flaky, crisp texture.
- Chill the dough: Resting the dough in the fridge for 30 minutes prevents shrinking during baking.
- Don’t skip blind baking: Blind baking the pastry ensures a crisp base and prevents sogginess once the filling is added.
- Fry the bacon first: Crisp the bacon before adding it to the quiche. This keeps it from releasing excess fat into the filling.
- Check the quiche’s set: When baking, make sure the quiche is fully set in the middle. If it’s still wobbly, bake for a few more minutes.
James Martin Quiche Lorraine