This Delia Smith Quiche Lorraine Recipe is a timeless French-inspired classic featuring crisp buttery pastry filled with smoky bacon, creamy custard, and nutty melted cheese. The texture is beautifully balanced with a flaky base and a soft, silky filling that slices cleanly while remaining rich and comforting. Despite its elegant appearance, it is surprisingly simple to prepare, making it ideal for both beginners and confident home cooks. The total time is around 1 hour 30 minutes, including baking and resting.
Ingredients
For the Shortcrust Pastry
- 175g plain flour
- 75g cold unsalted butter, cubed
- Pinch of salt
- 3–4 tbsp cold water
For the Filling
- 200g streaky bacon, chopped
- 1 small onion, finely chopped
- 150g Gruyère cheese, grated
- 3 large eggs
- 200ml double cream
- 100ml whole milk
- Salt and freshly ground black pepper
- Freshly grated nutmeg, a pinch
How to Make Delia Smith Quiche Lorraine Recipe
- 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 and the pastry crisps properly.
- Make the pastry: Rub the butter into the flour and salt using your fingertips until the mixture resembles breadcrumbs. Add cold water gradually and bring together into a dough. Wrap and chill for 20 minutes.
- Line the tin: Roll out the pastry and use it to line a 23cm loose-bottomed tart tin. Press gently into the edges and trim excess pastry.
- Blind bake: Line the pastry with baking parchment and baking beans. Bake for 15 minutes, remove the beans, then bake for another 5 minutes until lightly golden.
- Cook the filling: Fry the bacon in a pan until lightly crisp. Add the onion and cook gently until softened. Allow to cool slightly.
- Prepare the custard: In a bowl, whisk together the eggs, cream, and milk. Season with salt, pepper, and a pinch of nutmeg.
- Assemble the quiche: Spread the bacon and onion evenly over the pastry base, sprinkle with grated cheese, then carefully pour over the custard mixture.
- Bake: Reduce oven temperature to 180°C or 160°C fan and bake for 30 to 35 minutes until the filling is just set with a slight wobble in the centre.
- Cool before serving: Leave the quiche to rest for at least 15 minutes before slicing so the filling firms up and cuts neatly.
Tips
Why is my pastry soggy?
Blind baking is essential. Make sure the base is lightly golden before adding the filling to prevent moisture soaking into the pastry.
How do I know when the quiche is cooked?
The centre should wobble slightly but not look liquid. It will continue setting as it cools.
Can I make the pastry ahead?
Yes, the dough can be prepared up to two days in advance and kept chilled in the refrigerator.
How do I avoid overcooked custard?
Bake at a moderate temperature and remove once just set. Overbaking causes a rubbery texture.
Serving Suggestions
- Serve warm with a crisp green salad
- Pair with roasted new potatoes
- Add a light vinaigrette-dressed tomato salad
- Perfect for brunch, lunch, or picnic spreads
Storage
Room Temperature
Leave the quiche out for up to 2 hours after baking. After that, refrigerate to maintain freshness.
Refrigerator
Store covered in the fridge for up to 3 days. Reheat gently in the oven at 160°C to restore texture.
Freezing
Freeze fully cooled slices wrapped tightly for up to 2 months. Defrost overnight in the fridge before reheating.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 22g
- Protein: 16g
- Fat: 30g
- Saturated Fat: 16g
- Sodium: 620mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make Quiche Lorraine without pastry?
Yes, you can bake the filling in a greased dish without pastry for a crustless version. Reduce baking time slightly and check for a firm centre.
What cheese works best in Quiche Lorraine?
Gruyère is traditional because it melts smoothly and adds a nutty flavour, but mature Cheddar also works well.
Can I prepare the quiche in advance?
Yes, bake it earlier in the day and reheat gently before serving. It also tastes excellent served at room temperature.
Why did my quiche crack on top?
Cracking usually happens from overbaking or too high an oven temperature. Bake until just set for a smooth finish.
Delia Smith Quiche Lorraine Recipe
Course: Main CourseCuisine: French, BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA classic Delia Smith Quiche Lorraine with crisp shortcrust pastry, smoky bacon, creamy egg custard and melted Gruyère cheese. Perfect for lunch, picnics or light dinners.
Ingredients
175g plain flour
75g cold unsalted butter, cubed
Pinch of salt
3–4 tbsp cold water
200g streaky bacon, chopped
1 small onion, finely chopped
150g Gruyère cheese, grated
3 large eggs
200ml double cream
100ml whole milk
Freshly grated nutmeg, salt and pepper
Directions
- Preheat oven to 200°C (180°C fan).
- Prepare shortcrust pastry, roll out and line a 23cm tart tin.
- Blind bake pastry for 15 minutes, then 5 minutes uncovered.
- Cook bacon and onion gently until softened.
- Whisk eggs, cream and milk with seasoning and nutmeg.
- Spread bacon mixture and cheese over pastry base.
- Pour custard carefully into the tart shell.
- Bake at 180°C for 30–35 minutes until just set.
- Cool slightly before slicing and serving.
Notes
- Blind baking prevents a soggy base.
- Allow quiche to rest before slicing for clean portions.
- Delicious served warm or at room temperature.
