Delia Smith Quiche Lorraine Recipe

This classic Quiche Lorraine is the kind of recipe you make once, then keep in your regular rotation for years. It has a crisp, buttery pastry case and a silky custard filling dotted with smoky bacon and melted cheese, set to a gentle wobble. It is very doable for beginners if you take it step by step, especially the short blind-bake that keeps the base perfectly crisp. Total time is about 1 hour 30 minutes, including chilling and cooling.

Ingredients

For the shortcrust pastry

• 175g plain flour
• Pinch of fine salt
• 85g unsalted butter, cold and cut into small cubes
• 1 large egg yolk
• 2 to 3 tbsp cold water (add gradually, only as needed)

For the filling

• 200g bacon lardons, or streaky bacon chopped into small pieces
• 1 tsp butter or oil (only if your pan needs it)
• 100g Gruyère or mature Cheddar, grated (save a small handful for the top)
• 3 large eggs
• 200ml double cream
• 100ml whole milk
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg (optional, but lovely)

For blind baking

• Baking parchment
• Baking beans (or uncooked rice/dried beans)

How to Make Delia Smith Quiche Lorraine Recipe

Prepare the oven and tin

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the quiche cooks evenly.
• Ready the tin: Use a 23cm (9-inch) loose-bottomed tart tin. This makes it much easier to lift the quiche out cleanly once baked.

Make and chill the pastry

• Rub in the butter: Put the flour and salt into a bowl, add the cold butter, and rub together with your fingertips until it looks like fine breadcrumbs.
• Bring it together: Stir in the egg yolk, then add cold water a little at a time until the dough just comes together. It should look smooth, not sticky.
• Chill: Flatten the pastry into a disc, wrap, and chill for 20 minutes. This helps prevent shrinkage in the oven.

Roll, line, and blind bake the crust

• Roll and line: Roll the chilled pastry on a lightly floured surface and use it to line the tart tin. Press it gently into the corners without stretching. Trim the edge neatly.
• Chill again: Pop the lined tin into the fridge for 10 minutes while the oven finishes heating. This quick chill helps the sides hold their shape.
• Blind bake: Line the pastry with parchment and fill with baking beans. Bake for 15 minutes, then remove the parchment and beans and bake for 5 minutes more, until the base looks dry and lightly biscuity.

Cook the bacon and mix the custard

• Fry the bacon: While the pastry bakes, cook the bacon in a frying pan over medium heat until golden and lightly crisp. Drain well on kitchen paper so it does not oil the custard.
• Whisk the custard: In a jug or bowl, whisk the eggs, double cream, milk, black pepper, and nutmeg (if using) until smooth.
• Add the cheese: Stir most of the grated cheese into the custard, keeping a small handful back for the top.

Assemble and bake

• Lower the oven: Reduce the temperature to 180°C or 160°C fan.
• Fill the case: Scatter the bacon evenly over the warm pastry base. Place the tart tin on a baking tray (easier and safer to move).
• Pour and top: Pour the custard in slowly, then sprinkle over the remaining cheese.
• Bake: Bake for 25 to 30 minutes, until the edges are set and the centre has a gentle wobble. It will continue to firm up as it cools.

Cool and slice

• Rest before cutting: Leave the quiche in the tin for 10 to 15 minutes. This makes slicing much cleaner and keeps the custard from spilling.
• Serve: Lift out of the tin, slice into wedges, and serve warm or at room temperature.

Tips

How do I stop a soggy bottom?

Blind bake the pastry until it looks dry and slightly sandy, not pale and raw. That last 5 minutes without parchment and beans is what truly dries the base. Also, keep the filling additions (especially bacon) well drained.

Why is my quiche watery?

Watery quiche usually comes from excess moisture or underbaking. Drain the bacon, avoid adding wet ingredients, and bake until the custard is set at the edges with only a slight wobble in the centre.

How do I prevent the pastry from shrinking?

Do not stretch the dough when you line the tin, and make sure you chill it before baking. If your kitchen is warm, that second short chill in the tin makes a big difference.

How can I tell when it is perfectly baked?

Look for a lightly golden top and set edges. The centre should tremble slightly when you nudge the tin. If it sloshes like liquid, it needs longer.

Serving Suggestions

• Simple green salad with a sharp mustard vinaigrette
• Roasted tomatoes or garlicky sautéed greens
• New potatoes with butter and chopped herbs
• A cup of tomato soup for an easy lunch

Storage

Room temperature

Keep the quiche at room temperature for up to 2 hours, then refrigerate. It is ideal slightly warm or at cool room temperature, but do not leave it out all day.

Refrigerator

Store in an airtight container for up to 3 to 4 days. Reheat slices in a 160°C oven for 10 to 12 minutes, or enjoy cold for picnics and lunchboxes.

Freezing

Freeze cooled slices (or the whole quiche) well wrapped for up to 2 months. Defrost overnight in the fridge, then reheat in the oven until hot throughout. For the best texture, avoid microwaving from frozen.

Nutrition

• Calories: 465 kcal
• Carbohydrates: 20 g
• Protein: 15 g
• Fat: 35 g
• Saturated Fat: 18 g
• Sodium: 620 mg

Nutrition values are estimates and will vary depending on the ingredients you use.

FAQs

Classic Quiche Lorraine

0.0 from 0 votes

Course: Lunch, BrunchCuisine: French, BritishDifficulty: Medium

Servings

8

slices

Prep time

30

minutes

Cooking time

45

minutes

Total time

90

minutes

Calories

465

kcal

1

hour 

15

minutes

A crisp shortcrust pastry case filled with smoky bacon, cheese, and a rich, silky egg custard. A timeless Quiche Lorraine that slices cleanly and tastes even better slightly warm.

Ingredients

• 175g plain flour

• Pinch of fine salt

• 85g unsalted butter, cold and cubed

• 1 large egg yolk

• 2–3 tbsp cold water (as needed)

• 200g bacon lardons or chopped streaky bacon

• 1 tsp butter or oil (only if needed for frying)

• 100g Gruyère or mature Cheddar, grated

• 3 large eggs

• 200ml double cream

• 100ml whole milk

• 1/4 tsp freshly grated nutmeg (optional)

• 1/4 tsp freshly ground black pepper

• Baking parchment and baking beans/rice (for blind baking)

Directions

• Make the pastry: Rub butter into flour and salt, stir in egg yolk and enough cold water to bring it together. Chill 20 minutes.
• Roll and line a 23cm tart tin. Chill again for 10 minutes while you heat the oven.
• Blind bake at 200°C (180°C fan) for 15 minutes with parchment and beans, then 5 minutes uncovered until lightly biscuity.
• Fry bacon until golden, then drain well.
• Whisk eggs, cream, milk, pepper, and nutmeg. Stir in most of the cheese.
• Scatter bacon over the pastry base, pour in custard, and top with remaining cheese.
• Bake at 180°C (160°C fan) for 25–30 minutes until set with a slight wobble in the centre.
• Cool 10–15 minutes before slicing for the neatest wedges.

Notes

• Drain the bacon well to avoid a greasy filling.
• Blind baking is the key to a crisp base. Do not skip the uncovered final bake.
• Let the quiche rest before slicing so the custard sets cleanly.