Next level quiche Lorraine

Contains pork – recipe is for non-Muslims only

Give quiche Lorraine a makeover with spiced pastry, smoked bacon, three types of cheese and an irresistibly light soufflé-style filling. It deserves its status as a summer classic

  • Prep:40 mins
    Cook:1 hrs 15 mins
    Plus chilling and cooling
  • More effort

Nutrition per serving

  • kcal 397
  • fat 33g
  • saturates 19g
  • carbs 14g
  • sugars 1g
  • fibre 1g
  • protein 10g
  • salt 0.8g


  • 200g plain flour
  • 110g cold butter
  • 10g parmesan, finely grated
  • pinch of cayenne pepper
  • 1 tsp nigella seeds, if you have them
  • oil, for frying
  • 200g smoked diced pancettaor smoked bacon lardons
  • 200ml double cream
  • 4 eggs, 4 yolks and 2 whites kept separate
  • 200ml crème fraîche
  • 1 spring onion, finely sliced
  • 100g cheddar, cut into chunks
  • 40g gruyère, grated


  1. To make the pastry, tip the flour, butter and parmesan into a food processor with the cayenne pepper and pulse until the mixture resembles breadcrumbs. Add 2 tbsp cold water and the nigella seeds, then bring everything together using your hands. Roll into a ball and use straight away or chill for up to two days. Can be frozen for up to one month.

  2. Roll the pastry out on a lightly floured surface, about 5cm larger than a 23cm fluted metal tart tin. Use your rolling pin to lift it up, then drape over the tart case so there’s an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge for 30 mins, or, better still, in the freezer for 20 mins. Heat oven to 200C/180C fan/gas 6.

  3. Lightly prick the base of the tart with a fork, line the tart case with a large circle of baking parchment or foil, then fill with baking beans or dried pulses. Bake the tart for 20 mins, remove the paper and beans, then continue to cook for 10 mins or until golden.

  4. Heat a splash of oil in a shallow pan and add the pancetta. Cook over a low heat for 5 mins until golden. Use a slotted spoon to transfer the pancetta to a bowl, leaving the fat in the pan. Season the fat with ground black pepper, let that sizzle, then pour in the double cream, and stir. Bring to the boil, then turn off the heat and leave to cool. Stir the egg yolks and crème fraîche into the bacon-flavoured cream. Whisk the egg whites until light and fluffy and just holding their shape, then fold into the cream mixture with the spring onions.

  5. Scatter the cheddar and pancetta over the base of the tart, then pour over the bacon cream. Top with the grated gruyère. Bake for 30 mins until set and golden. Leave to cool in the case, then trim the edges of the pastry. Remove and serve in slices.

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