Delia Smith Quiche Lorraine Recipe

This definitive Delia Smith Quiche Lorraine Recipe achieves culinary perfection through a traditional shortcrust made with lard for a shatteringly crisp texture. Filled with a luxurious custard of double cream and eggs, and layered with smoky grilled bacon and nutty Gruyère, it is the gold standard of savory tarts, banishing memories of soggy bottoms forever.

Delia Smith Quiche Lorraine Ingredients

The Shortcrust Pastry:

• 110g Plain Flour: Plus extra for dusting.
• 25g Butter & 25g Lard: Both removed from the fridge 20 minutes prior. The mix of fats is Delia’s secret: butter for flavor, lard for crispness.
• Pinch of Salt: For seasoning.
• Cold Water: Just enough to bind the dough.

The Rich Filling:

• 125g Smoked Streaky Bacon: Grilled until crisp, then roughly chopped. Smoking adds essential depth.
• 75g Gruyère Cheese: Grated. A Swiss cheese that melts beautifully without becoming oily.
• 2 Large Eggs + 1 Large Yolk: The extra yolk adds richness to the set custard.
• 275ml Double Cream: Essential for the velvety, luxurious texture (no milk here!).
• Seasoning: Salt and freshly milled black pepper.

How To Make Delia Smith Quiche Lorraine

1. Make the Pastry: Sift the flour and salt into a bowl. Rub in the fats (butter and lard) until the mixture resembles breadcrumbs. Add just enough cold water to form a dough that leaves the bowl clean. Place in a polythene bag and rest in the fridge for 30 minutes.
2. Roll and Line: Roll the dough out to 28cm in diameter. Carefully lift it over the rolling pin and drape it into a loose-bottomed tin (18cm x 4.5cm). Press the pastry gently into the corners and sides. Trim the excess, but use your fingers to press the sides so they stand slightly “proud” (above the rim) of the tin to allow for shrinkage. Prick the base all over with a fork.
3. The Freezer Chill: Pop the lined tin into the freezer for 30 minutes. Delia’s Tip: This relaxes the gluten and freezes the fat, preventing the pastry from shrinking when it hits the hot oven.
4. Blind Bake: Preheat oven to 190°C (Gas Mark 5) with a baking sheet inside. Place a piece of foil over the frozen pastry, pressing it down into the corners and crumbling it over the sides to support the walls. Bake on the hot sheet for 15 minutes.
5. The Egg Seal: Remove the foil carefully. Brush the base and sides of the pastry with a little of the beaten egg (from the filling ingredients). Return to the oven for 8 minutes. This creates a waterproof seal that guarantees a crisp bottom.
6. Prepare Filling: Reduce the oven temperature to 180°C (Gas Mark 4). In a jug, whisk the eggs, yolk, double cream, salt, and pepper.
7. Layer and Bake: Layer the crispy bacon and most of the Gruyère cheese into the pastry case. Pour the egg mixture over the top. Sprinkle with the remaining cheese. Bake for 35 minutes until the top is golden brown and the center feels set but still slightly wobbly to the touch.
8. Serve: Let the quiche rest in the tin for 10 minutes (essential for setting). Slide it out of the tin and serve warm or cold.

Recipe Tips

• Lard vs. Butter: Do not swap the lard for all butter if you want the authentic texture. Lard has a higher melting point and creates flaky layers that butter alone cannot achieve in this specific dough.
• The “Waterproof” Seal: Brushing the blind-baked pastry with egg before adding the wet filling is the most critical step. It creates a lacquer that prevents the cream from soaking into the crust.
• Heating the Baking Sheet: Placing the tin onto a pre-heated baking sheet conducts heat directly to the bottom of the tart, ensuring the base cooks as quickly as the sides.
• Testing Doneness: Use your little finger to gently touch the center of the quiche. It should feel firm and springy, not liquid. It will continue to firm up as it cools.

What To Serve With Quiche Lorraine

• Green Salad: A sharp vinaigrette dressing cuts through the intense richness of the double cream and cheese.
• New Potatoes: Boiled potatoes with mint are a classic side.
• Tomato Salad: The acidity of tomatoes balances the savory bacon.
• Dry White Wine: A chilled Pinot Grigio or Sauvignon Blanc matches the creamy profile perfectly.

How To Store Quiche Lorraine

• Refrigerate: Once cool, store in the fridge for up to 3 days. It is delicious cold, making it perfect for picnics.
• Reheat: To serve warm, heat slices in a 180°C oven for 15 minutes. Microwaving creates a rubbery texture and soggy crust.
• Freeze: You can freeze the whole baked quiche or slices. Wrap well in foil and freeze for up to 1 month. Defrost thoroughly before reheating.

Delia Smith Quiche Lorraine Nutrition Facts

• Calories: 480 kcal
• Fat: 38g
• Carbohydrates: 18g
• Protein: 14g
• Cholesterol: 210mg

Nutrition information is estimated per slice.

FAQs

Try More Recipes:

• Delia Smith Potato Salad Recipe
• Delia Smith Stuffing For Turkey​ Recipe
• Delia Smith​ Toad In The Hole Recipe