First, let’s start with the soul of the dish. Quiche Lorraine is not your average egg pie. It’s a classic French tart that originated in the Lorraine region (yes, hence the name), traditionally made with a rich shortcrust pastry, a filling of smoky lardons (fancy French word for thick-cut bacon) and a custard of eggs and cream. Nigella, with her characteristic British sensibility and unapologetic love of indulgence, leans into the richness-while also making it feel like something you’d whip up on a lazy Saturday when you’re feeling a little ooh la la.
I remember the first time I made Nigella’s version. It was a rainy Sunday and the scent of butter, bacon and nutmeg slowly filled the kitchen while the pastry shell baked blind in the oven. My cat, Clementine, sat on the counter (don’t tell the health inspector) and I had Edith Piaf playing in the background. That moment? Felt like I was in a tiny kitchen in Paris wearing an apron and sipping something bubbly at noon. And that’s exactly what Nigella’s cooking does. it transports you.
Nigella Quiche Lorraine Recipe
Ingredients Needed
One of the reasons I love this dish so much is that it doesn’t ask for anything too exotic. But each ingredient earns its place.
For The Pastry
- 225g plain flour
- 125g cold unsalted butter, diced
- 1 large egg yolk
- 2-3 tablespoons ice water
- A pinch of salt
(You could use store-bought pastry but if you’ve got the time and a little bit of patience, making it from scratch is wildly satisfying-almost meditative.)
For The Filling
- 200g smoked lardons or thick-cut bacon, chopped
- 3 large eggs
- 2 large egg yolks
- 300ml double cream (don’t skimp on the fat. it’s worth it)
- 100g Gruyère cheese, grated
- Freshly ground black pepper
- A grating of fresh nutmeg
Note: Nigella sometimes calls for Gruyère or Emmental. I tried it once with a blend of Gruyère and aged cheddar. Absolute magic.
Equipment Needed
Don’t worry, this isn’t one of those recipes where you need seven appliances and a blowtorch. Just the basics:
- 23cm tart tin (preferably with a loose base)
- Rolling pin
- Mixing bowls
- Whisk
- Frying pan
- Baking parchment
- Baking beans or dried pulses (for blind baking)
- Fine grater (for that precious nutmeg moment)
If you’re like me and get irrationally excited about kitchen gear, there’s something so satisfying about lining your tart tin just right with the pastry. It’s part precision, part art.
Instructions To Make Nigella Lawson’s Quiche Lorraine
Alright, tie your apron strings-here comes the cozy, buttery magic.
1. Make The Pastry
Put the flour and salt in a large bowl. Add the cold, diced butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Don’t overwork it; you want it to stay cool and crumbly. Add the egg yolk and just enough ice water to bring the dough together. Form it into a disc, wrap it in clingfilm and let it chill in the fridge for at least 30 minutes.
Here’s a tip from me: if your hands run warm, rinse them with cold water before rubbing in the butter. It really helps.
2. Roll Out And Blind Bake
Preheat the oven to 190°C (375°F). Roll out the pastry on a lightly floured surface and gently line your tart tin. Prick the base with a fork, line with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the parchment and beans and bake for another 5-7 minutes until the base is just golden.
This is when the kitchen starts to smell heavenly.
3. Prepare The Filling
While the shell is cooling, fry the lardons or bacon until golden and crisp. Drain on paper towels.
In a bowl, whisk together the eggs, yolks, cream, a good pinch of black pepper and a light grating of nutmeg. Stir in the grated cheese and the bacon.
Pour this luscious, creamy mixture into the pastry shell.
4. Bake The Quiche
Bake for 25-30 minutes, until the top is puffed and golden but still has a slight wobble in the center. Let it cool a bit before slicing. it firms up as it sits.
There’s something deeply comforting about pulling a quiche from the oven, all bronzed and gently trembling. Like watching the sunrise after a stormy night.
What I Learnt
Making this quiche taught me two major lessons. First, don’t be afraid of fat. Seriously-cream, butter, cheese, bacon… they all serve a purpose here. I tried once using milk instead of cream. The result? A sad, deflated disappointment. The richness is what gives this dish its velvety, almost silken texture.
Second, pastry doesn’t have to be intimidating. I used to be terrified of making pastry. I’d read too many horror stories about soggy bottoms and crumbly edges. But with this recipe, I realized that a bit of patience and cold butter go a long way. Now I find the process almost therapeutic.
FAQs
How Can I Make Nigella Lawson’s Quiche Lorraine Crust Extra Crispy?
To get that perfect crispy crust, make sure to blind-bake it before adding the filling. You can line the crust with parchment paper and fill it with baking beans or uncooked rice. Bake at 180°C (350°F) for about 15 minutes, then remove the beans and bake for another 5-7 minutes. This little trick will keep your crust from getting soggy when you add the creamy filling.
Can I Substitute The Cream In Nigella’s Quiche Lorraine Recipe?
Definitely! If you’re looking for a lighter version or need a dairy-free alternative, you can swap out the double cream with full-fat coconut milk or a dairy-free cream substitute. If you still want that rich texture, just make sure to use something that has a similar consistency. I’ve made it with half-and-half, and it’s still dreamy.
How Do I Store Leftovers Of Nigella’s Quiche Lorraine?
I always love the thought of leftovers with this one, because the flavors just develop even more overnight. Store your leftover quiche in the fridge, tightly wrapped in foil or plastic wrap. You can easily reheat it in a low oven (around 150°C/300°F) for about 10-15 minutes. I’ll admit, sometimes I eat it cold straight from the fridge-no judgment here!
