James Martin’s quiche Lorraine has a buttery, flaky shortbread pastry shell with a rich, tasty custard filling. It takes only 40 minutes to prepare this delectable and gratifying succulent dish.
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💗 Why You’ll Love This Quiche Lorraine Recipe:
- Rich and Creamy: The custard filling made with cream and eggs is wonderfully creamy.
- Versatile: Enjoy it hot or cold, making it a flexible dish for any occasion.
- Homemade Goodness: Making your own pastry crust adds a special touch to this classic recipe.
- Great for Sharing: Serve it as a main course or at gatherings for a crowd-pleasing dish.
❓ What Is James Martin’s Quiche Lorraine Recipe?
James Martin’s Quiche Lorraine is a savory tart made with a buttery shortcrust pastry and stuffed with caramelized onions, ham, tomatoes, and a creamy cus tard. An adaptable and tasty savory quiche.
📜 James Martin Quiche Lorraine Ingredients
Short Crust Pastry:
- 200g plain flour
- 100g butter
- 1 egg
- Water if needed
Custard:
- 125ml double cream
- 125ml milk
- 3 eggs
- 3 egg yolks
- Salt and pepper
Filling:
- 2 onions, peeled and sliced
- 2 tomatoes sliced
- 200g grated cheddar
- 3 slices thick ham
- A few sprigs of thyme
👩🍳 How To Make James Martin Quiche Lorraine
- Turn the oven temperature up to 180 degrees Celsius.
- Combine the flour, butter, and salt in a bowl, and work the mixture together with your fingers until it resembles coarse breadcrumbs.
- Put in the egg and stir it around with your hands. Roll out on a floured surface and knead until smooth. Wrap in plastic and chill for 30 minutes.
- Roll out the crust on a lightly floured surface to fit a 24cm tart tin, and then grease the tin. Blind bake for 15–20 minutes.
- Prepare the tart’s base by cooking onions in a bit of butter until they’re caramelized, then spreading them in a cool layer at the bottom of the tart shell.
- Combine the filling ingredients (eggs, cream, and milk) and season with a whisk.
- Fill the tart tin with the custard, then layer in the ham, cheese, and tomatoes.
- After 40–50 minutes in the oven, when sprinkled with thyme, the center should still be slightly jiggly.
- To prepare the salad, cut the tomatoes in half or quarters, then toss them with the olive oil and balsamic vinegar.
- Allow the quiche to rest for 5 minutes before trimming the pastry crust.
- Serve with salad, whether hot, warm, or cold.
💭 Recipe Tips
- Use Cold Butter: When making the pastry, ensure your butter is cold for a flaky crust.
- Prebake the Crust: Blind-baking the crust helps prevent it from becoming soggy when the custard is added.
- Caramelize Onions: Take your time caramelizing the onions for a sweet and rich flavor.
- Experiment with Fillings: Get creative with fillings like bacon, spinach, or mushrooms to personalize the quiche.
🥗 What Pairs Nicely With Quiche Lorraine?
You can’t go wrong with quiche Lorraine with a side of sweet potato hash, green salad, turkey breakfast sausage patties, banana blueberry muffins, strawberries cream scones, and focaccia.
🎚 How To Store Leftover Quiche Lorraine?
- In The Fridge: You may keep leftover quiche Lorraine in the fridge for 3 to 5 days if you wrap it snugly in plastic wrap or put it in a sealed container.
- In The Freezer: Leftover quiche can be frozen for up to 3 months if slices are individually wrapped in foil and kept in a freezer bag. Let it defrost in the fridge overnight.
🥵 How To Reheat Quiche Lorraine?
- Oven: Prepare a 350F oven then set quiche Lorraine on a baking sheet and heat for about 30 to 35 minutes.
- Microwave: Transfer quiche Lorraine to a microwave-safe plate and heat for 2 to 3 minutes on medium power.
FAQs
Should I Prebake my crust for quiche Lorraine?
Yes, it’s important to blind-bake the crust for quiche Lorraine to prevent it from becoming soggy when the custard filling is added.
Why did my quiche Lorraine have a soggy bottom?
If the bottom crust doesn’t set before the filling soaks in, it’s going to be gummy, resulting in a soggy bottom in your quiche.
Why isn’t my quiche Lorraine creamy?
Your quiche Lorraine might not be creamy because it contains too little dairy, such as cream and milk, which are essential for a creamy custard.
Why does my quiche Lorraine fall apart?
Your quiche Lorraine may fall apart due to excess moisture from the filling ingredients, which can cause the structure of the quiche to weaken and crumble.
Try More James Martin Recipes:
James Martin Quiche Lorraine Nutrition Facts
Amount Per Serving
- Calories 713
- Total Fat 60g
- Saturated Fat 29g
- Trans Fat 0.1g
- Cholesterol 268mg
- Sodium 1375mg
- Potassium 388.3mg
- Total Carbohydrates 19g
- Dietary Fiber 0.9g
- Sugars 3.7g
- Protein 24g
James Martin Quiche Lorraine
Description
James Martin’s quiche Lorraine has a buttery, flaky shortbread pastry shell with a rich, tasty custard filling. It takes only 40 minutes to prepare this delectable and gratifying succulent dish.
Ingredients
Short Crust Pastry:
Custard:
Filling:
Instructions
- Turn the oven temperature up to 180 degrees Celsius.
- Combine the flour, butter, and salt in a bowl, and work the mixture together with your fingers until it resembles coarse breadcrumbs.
- Put in the egg and stir it around with your hands. Roll out on a floured surface and knead until smooth. Wrap in plastic and chill for 30 minutes.
- Roll out the crust on a lightly floured surface to fit a 24cm tart tin, and then grease the tin. Blind bake for 15–20 minutes.
- Prepare the tart’s base by cooking onions in a bit of butter until they’re caramelized, then spreading them in a cool layer at the bottom of the tart shell.
- Combine the filling ingredients (eggs, cream, and milk) and season with a whisk.
- Fill the tart tin with the custard, then layer in the ham, cheese, and tomatoes.
- After 40–50 minutes in the oven, when sprinkled with thyme, the center should still be slightly jiggly.
- To prepare the salad, cut the tomatoes in half or quarters, then toss them with the olive oil and balsamic vinegar.
- Allow the quiche to rest for 5 minutes before trimming the pastry crust.
- Serve with salad, whether hot, warm, or cold.
Notes
- Use Cold Butter: When making the pastry, ensure your butter is cold for a flaky crust.
- Prebake the Crust: Blind-baking the crust helps prevent it from becoming soggy when the custard is added.
- Caramelize Onions: Take your time caramelizing the onions for a sweet and rich flavor.
- Experiment with Fillings: Get creative with fillings like bacon, spinach, or mushrooms to personalize the quiche.