James Martin Quiche Lorraine

This James Martin-inspired quiche Lorraine brings together crisp shortcrust pastry, smoky bacon, and a rich, gently set custard. A little Gruyère adds a nutty savouriness that makes each slice especially satisfying. The recipe is approachable for beginners, with straightforward steps for making and blind baking the pastry. Allow about 2 hours 20 minutes, including chilling and resting time.

Ingredients

For the shortcrust pastry

• 250g plain flour, plus extra for dusting
• 125g cold unsalted butter, cubed
• ¼ teaspoon fine salt
• 4 to 5 tablespoons cold water

For the filling

• 200g smoked bacon lardons
• 100g Gruyère cheese, grated
• 3 large eggs
• 200ml double cream
• 100ml whole milk
• ¼ teaspoon freshly ground black pepper
• A small pinch of freshly grated nutmeg

How to Make Quiche Lorraine

• Make the pastry: Put the flour, butter, and salt in a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add 4 tablespoons of cold water and bring the dough together with a table knife, adding the remaining water only if needed.
• Chill the dough: Shape the pastry into a flat disc without kneading it heavily. Wrap and refrigerate for 30 minutes.
• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a baking tray on the middle shelf to heat while you prepare the pastry case.
• Line the tin: Roll the chilled pastry on a lightly floured surface to about 3mm thick. Lift it into the tart tin and gently press it into the base and sides. Trim the excess, leaving a small overhang to allow for shrinkage, and prick the base lightly with a fork.
• Blind bake: Line the pastry with baking parchment and fill with baking beans or uncooked rice. Place the tin on the hot tray and bake for 20 minutes. Remove the parchment and weights, then bake for another 10 minutes, until the base looks dry and lightly golden.
• Cook the bacon: While the pastry bakes, fry the lardons in a dry frying pan over medium heat for 5 to 7 minutes, until lightly golden. Drain on kitchen paper and leave to cool slightly.
• Mix the custard: Whisk the eggs, cream, and milk in a bowl until combined. Stir in the black pepper and nutmeg. The bacon and cheese are salty, so taste the finished quiche before adding any extra salt.
• Assemble the quiche: Reduce the oven to 180°C or 160°C fan. Scatter the bacon and grated Gruyère over the warm pastry base, then carefully pour in the custard. Leave a little space below the pastry rim to prevent spills.
• Bake the filling: Bake on the tray for 30 to 35 minutes, until the top is lightly golden and the centre is just set with a gentle wobble. If the pastry edges brown too quickly, cover them loosely with foil.
• Rest and serve: Leave the quiche in its tin for at least 15 minutes before removing it and slicing. This gives the filling time to settle and makes serving easier.

Tips for the Best Quiche Lorraine

How do I prevent a soggy bottom?

Blind bake the pastry until the base looks dry before adding the filling. Baking the quiche on a preheated tray also helps the bottom cook through.

Why did my pastry shrink?

Pastry can shrink if it is stretched into the tin or worked too much. Keep the dough cool, handle it gently, and leave a small overhang when trimming.

How can I tell when the filling is cooked?

The edges should be set and the centre should have a slight wobble when you gently move the tin. The filling will continue to firm up as it rests. If the centre looks liquid, return it to the oven for a few more minutes.

Can I make the pastry ahead?

Yes. Wrap the pastry dough well and refrigerate it for up to 2 days. Let it sit at room temperature briefly if it is too firm to roll.

Serving Suggestions

• Serve warm with a crisp green salad and a mustard vinaigrette.
• Add sliced tomatoes and cucumber for a simple lunch.
• Pair with new potatoes and steamed green beans for a heartier meal.
• Pack a chilled slice for a picnic with a little chutney on the side.

Storage and Reheating

Room temperature

Do not leave the quiche at room temperature for more than 2 hours, including serving time, or 1 hour if the temperature is above 32°C. Refrigerate any leftovers promptly.

Refrigerator

Once cooled, cover the quiche or transfer slices to an airtight container. Refrigerate for up to 3 to 4 days. Enjoy cold or reheat at 180°C or 160°C fan until piping hot throughout, usually 15 to 20 minutes for a slice.

Freezing

Freeze the cooled quiche whole or in individual slices, wrapped tightly and placed in a freezer-safe container, for up to 2 months. Defrost overnight in the refrigerator, then reheat in the oven until piping hot throughout. The pastry may be a little softer after freezing.

Nutrition

Approximate values per slice, based on 8 servings:

• Calories: 540 kcal
• Carbohydrates: 25g
• Protein: 16g
• Fat: 42g
• Saturated fat: 23g
• Sodium: 600mg

Nutrition values are estimates and will vary depending on the ingredients and portion sizes used.

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