The ultimate quiche Lorraine

Name: The ultimate quiche Lorraine
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 20 g unsalted butter; 3 sprig/s fresh thyme; 1 clove/s small clove garlic, crushed; 2 echalion shallots, finely chopped; 200 g pack No.1 British Free Range Beech Smoked Bacon Lardons; 3 large free range eggs; 200 ml tub Isigny Ste Mère Crème Fraîche; 100 ml double cream; 2 tsp Dijon mustard; ¼ tsp ground nutmeg; 80 g Gruyère, grated; 20 g pack chives, finely chopped

Flaky, thyme-flecked pastry, sweet shallots, smoky bacon and nutty Gruyère… This is traditional quiche as the French intended. Serve with a salad or seasonal slaw and let your summer dreams come true.

5 out of 5 stars(4) Rate this recipe

Serves8
CourseMain meal
Prepare35 mins
Cook50 mins
Total time1 hr 25 mins
Pluschilling and cooling

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20g unsalted butter
3 sprig/s fresh thyme
1 clove/s small clove garlic, crushed
2 echalion shallots, finely chopped
200g pack No.1 British Free Range Beech Smoked Bacon Lardons
3 large free range eggs
200ml tub Isigny Ste Mère Crème Fraîche
100ml double cream
2 tsp Dijon mustard
¼ tsp ground nutmeg
80g Gruyère, grated
½ x 20g pack chives, finely chopped

For the pastry

200g plain flour, plus extra for dusting
80g unsalted butter, cubed and chilled
50g vegetable shortening (such as Trex) or lard, cubed and chilled
1 large free range egg
¼ tsp fine salt
Few sprigs thyme, leaves picked (about 1 tsp)

To make the pastry, put the flour, butter and shortening (or lard) in a large bowl and rub together using your fingertips until it resembles breadcrumbs (or pulse the mixture in a food processor). Add the egg, 1 tbsp cold water, the salt and thyme leaves; mix with a table knife or pulse in, then use your hands to bring together into a dough (be careful not to overwork the pastry). Shape into a flat disc, wrap in a food bag or baking parchment and chill for at least 30 minutes.
Roll the dough out on a lightly floured surface to 0.2-0.3cm thick. Use to line a 23cm-diameter fluted tart tin, pressing it into the edges and leaving the excess overhanging. Prick all over with a fork, then chill for at least 30 minutes.
To blind bake the pastry, preheat the oven to 200ºC, gas mark 6 and put a large baking tray in to heat up. Scrunch a sheet of baking parchment, then open out and use to line the chilled case. Fill with baking beans or rice. Put on the preheated tray and bake for 15 minutes. Remove the beans or rice and parchment and bake for 10 minutes more until pale golden.
While the pastry is baking, put the butter, thyme sprigs, garlic and shallots into a large frying pan over a medium heat and cook for about 10 minutes, stirring occasionally, until the shallots are soft and slightly caramelised. Tip into a bowl, remove the thyme (discard) and set aside to cool slightly. In the same pan, cook the lardons over a medium-high heat until golden and the fat has rendered (5-7 minutes).
For the custard, in a large jug or bowl, whisk the eggs, crème fraîche, cream, mustard and nutmeg until combined, then season with black pepper. Briefly whisk in the shallot mixture and set aside.
To assemble the quiche, use a serrated knife to trim any overhanging pastry from the tart case, then tip in the lardons and spread around evenly. Sprinkle over the cheese and half the chives.
Pour in the custard, making sure it’s evenly distributed. Sprinkle over the remaining chives and bake for 20-25 minutes, or until the middle of the quiche looks softly set (wobbling slightly) and the top is golden. Leave to cool for about 30 minutes, then remove from the tin.

Typical values per serving when made using specific products in recipe