Quiche Lorraine is a classic French dish that brings comfort and elegance to any table. Over the years, I’ve tirelessly refined this recipe to tackle a common culinary nemesis: the soggy pastry base. Through much trial and error, I’ve developed a method that ensures a perfectly crisp and flaky crust every time, making this Delia Smith Quiche Lorraine not just delicious but also reliable.

How To Make Delia-Inspired Quiche Lorraine Recipe Overview

This Quiche Lorraine recipe serves up a delectable combination of smoky bacon and smooth Gruyère cheese encased in a buttery, flaky pastry. Perfect for brunch, lunch, or a light dinner, it’s a versatile dish that’s sure to impress. The preparation takes approximately 20 minutes, and the cooking time is around 35 minutes. This recipe serves 4-6 people, making it ideal for small gatherings or family meals. The key to its success lies in the preparation of the pastry and the balance of flavors in the filling.

Ingredients

For the pastry:

• 150g plain flour, plus extra for dusting
• Cold water, as needed
• 35g lard, softened for 20 minutes
• A pinch of salt
• 35g butter, softened for 20 minutes

For the filling:

• 100g grated Gruyère cheese
• 170g smoked streaky bacon, grilled until crisp and then chopped
• 370ml double cream
• 3 large eggs plus 1 large yolk
• Salt and freshly milled black pepper to taste

Instructions

1. Prepare the Pastry: Sift the flour and salt into a mixing bowl. The butter and lard should be rubbed into the mixture until it becomes consistent with fine breadcrumbs. Add enough cold water to form a firm dough. Roll out on a floured surface and use it to line a 23cm quiche dish. Chill for 30 minutes.
2. Pre-bake the Pastry: Preheat the oven to 200°C (400°F). Prick the pastry base with a fork, line with baking paper, and fill with baking beans. Bake for 15 minutes. Remove the beans and paper and bake for an additional 5 minutes.
3. Prepare the Filling: Lower the oven temperature to 180°C (355°F). Spread the bacon and cheese evenly over the pastry base.
4. Add the Cream Mixture: Beat the eggs, yolk, cream, salt, and pepper together. Pour this mixture over the bacon and cheese.
5. Bake the Quiche: Bake for 25-30 minutes until set and golden brown. Let it cool slightly before serving.

Also Read: Delia’s Delectable Potatoes Boulangere

Nutritional Value (per serving)

Calories: 480 kcal

Protein: 14g

Carbohydrates: 28g

Fat: 34g

Saturated Fat: 20g

Cholesterol: 195mg

Sodium: 410mg

FAQs

How can I avoid a soggy pastry base?

To avoid a soggy pastry base in your quiche, the key is blind baking. First, roll out your pastry and line it in the dish. Chill it for about 30 minutes. Then, prick the base with a fork. Line it with baking paper and fill with baking beans. Bake like this for 15 minutes. Remove the beans and paper. Bake for another 5 minutes. This process firms up the pastry, making it ready for the wet filling without getting soggy.

Can I substitute the bacon with another ingredient?

Absolutely, you can substitute bacon in your quiche. Try using ham for a similar flavor. If you prefer a vegetarian option, sautéed mushrooms are great. They add a nice texture and earthy taste. Just cook them first to remove excess moisture. This helps keep your quiche from getting soggy. You can also experiment with other ingredients like cooked spinach or asparagus. Just remember to pre-cook any veggies to reduce their water content.

Is there a substitute for Gruyère cheese?

Yes, you can substitute Gruyère cheese in a quiche. Swiss cheese is a good alternative. Both the texture and the flavour are quite similar. Emmental cheese also works well. It’s slightly sweeter but melts nicely. Cheddar is another option for a sharper taste. Just grate it before adding. These cheeses melt well and blend nicely with the other ingredients. Feel free to experiment and find the flavor you like best. Just make sure the cheese you choose melts well for that creamy quiche texture.

Can I make this quiche ahead of time?

Yes, you can definitely make this quiche ahead of time. Bake it as directed, then let it cool. Once cooled, cover it and refrigerate. It has a two-day shelf life in the fridge. Just pop it in a low-temperature oven to warm it up before serving. This way, it warms up evenly and the pastry stays crisp. Making it ahead is great for saving time, especially if you’re planning for a brunch or gathering. It tastes just as delicious reheated!

Is it necessary to use both eggs and an extra yolk?

Using both eggs and an extra yolk in a quiche isn’t strictly necessary, but it’s recommended. The extra yolk adds richness and creaminess to the filling. It helps create a smoother texture. If you prefer, you can just use whole eggs. The quiche will still set, but the texture might be slightly less rich. It’s all about your preference for the filling’s consistency. Experiment and see what suits your taste best. Both ways will give you a delicious quiche!

Conclusion

This Quiche Lorraine is a tried-and-true recipe that balances simplicity with sophistication. The key to its success lies in the quality of ingredients and the method of preparing the pastry. Whether you’re hosting a brunch or looking for a comforting meal, this quiche is sure to delight your palate. Enjoy the blend of crispy bacon, creamy cheese, and rich custard in every bite!

Delia Smith Quiche Lorraine Recipe

For the Pastry:

• 150 g plain flour (plus extra for dusting)
• Cold water (as needed)
• 35 g lard (softened for 20 minutes)
• A pinch of salt
• 35 g butter (softened for 20 minutes)

For the Filling:

• 100 g grated Gruyère cheese
• 170 g smoked streaky bacon (grilled until crisp and then chopped)
• 370 ml double cream
• 3 large eggs plus 1 large yolk
• Salt and freshly milled black pepper to taste

1. Prepare the Pastry: Sift the flour and salt into a mixing bowl. The butter and lard should be rubbed into the mixture until it becomes consistent with fine breadcrumbs. Add enough cold water to form a firm dough. Roll out on a floured surface and use it to line a 23cm quiche dish. Chill for 30 minutes.

2. Pre-bake the Pastry: Preheat the oven to 200°C (400°F). Prick the pastry base with a fork, line with baking paper, and fill with baking beans. Bake for 15 minutes. Remove the beans and paper and bake for an additional 5 minutes.

3. Prepare the Filling: Lower the oven temperature to 180°C (355°F). Spread the bacon and cheese evenly over the pastry base.

4. Add the Cream Mixture: Beat the eggs, yolk, cream, salt, and pepper together. Pour this mixture over the bacon and cheese.

5. Bake the Quiche: Bake for 25-30 minutes until set and golden brown. Let it cool slightly before serving.

French