This creamy Hairy Bikers Quiche Lorraine Recipe is made with a homemade buttery shortcrust pastry filled with smoky bacon, nutty Gruyère cheese, eggs, and rich double cream. This recipe creates a timeless classic with a crisp, flaky pastry and a savory, wobbly custard filling. It’s perfect for a light summer lunch, a picnic, or a simple dinner as it’s delicious served warm or at room temperature, serving 6-8 people.
Hairy Bikers Quiche Lorraine Recipe Ingredients
For the Shortcrust Pastry:
- 250g (about 2 cups) plain flour, plus extra for dusting
- 150g (about 2/3 cup) cold unsalted butter, cut into cubes
- 1 large egg, beaten
For the Filling:
- 1 tbsp olive oil
- 1 onion, finely sliced
- 200g (about 7 oz) smoked streaky bacon or lardons, cut into pieces
- 300ml (about 1 1/4 cups) double cream
- 200ml (about 3/4 cup) crème fraîche
- 3 large eggs
- 75g (about 3/4 cup) Gruyère cheese, grated
- Salt and freshly ground black pepper
How To Make The Hairy Bikers Quiche Lorraine
- Make the pastry: In a food processor, pulse the flour and cold butter until the mixture resembles fine breadcrumbs. Add the beaten egg and pulse again until the dough just starts to come together. Tip onto a surface, form into a ball, and wrap in cling film. Chill in the refrigerator for 30 minutes.
- Line the tart tin: On a lightly floured surface, roll out the chilled pastry until it is about 3mm thick. Carefully use it to line a 23cm (9-inch) loose-bottomed flan or quiche tin, pressing it well into the sides. Trim the excess pastry from the edges.
- Chill and blind bake the pastry: Prick the base of the pastry with a fork and chill it in the fridge for another 30 minutes. Meanwhile, preheat the oven to 200°C (180°C Fan) / 400°F / Gas Mark 6. Line the chilled pastry case with baking paper and fill with ceramic baking beans or dried rice. This is called blind baking, and it pre-bakes the pastry to ensure it stays crisp.
- Finish the blind bake: Place the tin on a baking tray and bake for 25 minutes. Carefully remove the paper and beans, then return the pastry case to the oven for another 5-10 minutes until it is pale golden and dry.
- Prepare the filling: While the pastry bakes, heat the olive oil in a frying pan. Gently fry the sliced onion and bacon pieces together until the onion is soft and the bacon is lightly browned. Tip onto a plate to cool slightly. Reduce the oven temperature to 170°C (150°C Fan) / 325°F / Gas Mark 3.
- Mix the custard: In a large jug or bowl, whisk together the double cream, crème fraîche, and the 3 large eggs. Season generously with salt and freshly ground black pepper.
- Assemble the quiche: Spread the cooled bacon and onion mixture evenly over the bottom of the baked pastry case. Sprinkle the grated Gruyère cheese on top.
- Bake the quiche: Slowly pour the egg and cream mixture into the pastry case. Bake for 35-40 minutes, or until the filling is golden brown and set, with just a slight wobble in the very center.
- Cool and serve: Remove the quiche from the oven and let it cool in the tin for at least 15 minutes. This allows the filling to set fully, making it easier to slice. Serve warm or at room temperature.
Recipe Tips
- Keep Your Pastry Cold: The secret to flaky, tender shortcrust pastry is to keep your ingredients and the dough itself as cold as possible. This prevents the butter from melting too early and ensures a perfect, crisp texture.
- Don’t Skip Blind Baking: This is the most important step to prevent a “soggy bottom.” Blind baking the pastry case first ensures it is fully cooked and forms a crisp barrier against the wet custard filling.
- Cook the Fillings First: Frying the bacon and onions before adding them to the quiche is essential. It renders out the excess fat from the bacon, makes it crispy, and softens the onions, adding a layer of savory flavor.
- Don’t Overbake the Custard: A perfect quiche should have a slight jiggle in the center when you remove it from the oven. The residual heat will continue to cook it as it cools, resulting in a silky, smooth custard, not a rubbery one.
What To Serve With Quiche Lorraine
This Hairy Bikers Quiche Lorraine is a wonderfully satisfying dish on its own. It is perfectly served with a simple side salad of mixed greens tossed in a sharp vinaigrette, which helps to cut through the richness of the creamy filling. For a more substantial lunch or dinner, serve it with a side of buttered new potatoes and a spoonful of chutney. It is also fantastic served cold in slices as part of a picnic or buffet.
How To Store Quiche Lorraine Leftovers
- Refrigerate: Store any leftover quiche covered in the refrigerator for up to 3 days. It can be enjoyed cold straight from the fridge, allowed to come to room temperature, or gently reheated.
- To Reheat: For the best results, place a slice on a baking tray in an oven preheated to 160°C (325°F) for about 15 minutes, or until warmed through. This method helps to keep the pastry nice and crisp. Microwaving is not recommended as it can make the pastry soft.
Hairy Bikers Quiche Lorraine Recipe Nutrition Facts
- Serving Size: 1 slice (1/8th of the quiche)
- Calories: 560 kcal
- Total Fat: 48g
- Saturated Fat: 27g
- Total Carbohydrate: 22g
- Sugars: 2g
- Protein: 14g
Frequently Asked Questions
- Can I use store-bought pastry to save time? Yes, absolutely. A good quality ready-made shortcrust pastry, either in a block or a pre-rolled sheet, will work perfectly well. You will still need to follow the instructions for lining the tin and, most importantly, blind baking the case before adding the filling.
- My quiche had a soggy bottom, what did I do wrong? A soggy bottom is the classic quiche problem! It’s almost always caused by not blind baking the pastry case correctly or for long enough. Ensuring the pastry is fully cooked and sealed before the wet filling goes in is the key to a perfectly crisp base.
- Can I add other ingredients to this quiche? While this is a classic Quiche Lorraine, you can certainly add other ingredients. Sautéed leeks, spinach (well-drained), or mushrooms would be delicious additions. Just be sure to cook them first to remove excess moisture.
- Can I freeze Quiche Lorraine? Yes, this quiche freezes very well. Allow it to cool completely after baking, then wrap it securely in a layer of cling film and a layer of foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator and reheat gently in the oven until warmed through.
Try More Recipes:
- Hairy Bikers Pork Belly Recipe
- Hairy Bikers Porchetta Recipe
- Hairy Bikers Halloumi Tray Bake Recipe
Hairy Bikers Quiche Lorraine Recipe
Description
The classic Hairy Bikers Quiche Lorraine recipe is foolproof and delicious. It features a rich, homemade shortcrust pastry, which is blind-baked for a perfectly crisp base. The savory custard filling is made with smoked bacon, soft onions, Gruyère cheese, and a luxurious mixture of double cream and crème fraîche.
Ingredients
For the Pastry:
For the Filling:
Instructions
- Make and chill pastry: Pulse flour and butter in a food processor to breadcrumbs. Add egg to form a dough. Chill for 30 minutes.
Line and blind bake: Roll out the pastry and line a 23cm (9-inch) quiche tin. Chill for 30 minutes. Preheat oven to 200°C (180°C Fan). Line the pastry with baking paper, fill with baking beans, and bake for 25 minutes. Remove beans and bake for another 5-10 minutes until golden.- Prepare filling: Reduce oven to 170°C (150°C Fan). Fry the onion and bacon until soft and lightly browned; let cool. In a jug, whisk the creams and eggs, and season.
- Assemble and bake: Scatter the bacon, onion, and cheese into the pastry case. Pour over the cream mixture. Bake for 35-40 minutes until set with a slight wobble.
- Cool and serve: Let the quiche cool in the tin for at least 15 minutes before slicing and serving.
