Classic Quiche Lorraine

Classic Quiche Lorraine

Sour cream used in the dough produces a beautifully light and flaky crust that just melts in your mouth.

4 hrs total time

20 mins active time


Serves 6



For the sour cream dough:

  • 1¾ cups (9 oz) all-purpose flour
  • 1 tsp kosher salt
  • 7 oz chilled salted butter


  • ½ cup (4 oz) sour cream

For the filling:

  • 2 tsp olive oil
  • 1 yellow onion

    finely chopped

  • 8 oz pancetta lardons
  • 4 large eggs
  • 2 cups (16 fl oz) heavy cream
  • ½ tsp kosher salt
  • Freshly ground black pepper

    to season

  • Cooking spray
  • 1 egg yolk
  • ⅔ cup (2½ oz) finely grated Gruyere cheese
  • Chopped chives

    to serve


  • 1Prepare the sour cream dough, place flour, salt and butter in a food processor and pulse until the mixture resembles coarse crumbs.
  • 2Add the sour cream and pulse until it just comes together. Overworking the dough can cause it to shrink and become tough during cooking. Remove the blade and bring the dough together.
  • 3Turn the dough out onto a sheet of plastic wrap and shape into a disc, wrap and refrigerate for 2 hours. The dough can be made up to 2 days in advance, or frozen for up to 3 months.
  • 4Prepare the filling, heat the oil in a frying pan over medium heat. Add the onion and cook stirring, for 3 minutes, or until softened. Add the pancetta and cook, for 3 minutes, or until lightly browned. Transfer to a paper towel lined plate and cool.
  • 5Whisk the eggs, cream, salt and pepper together.
  • 6Grease a 9½-inch round, 1½-inch deep tart pan with a removable base.
  • 7Roll the dough on a lightly floured countertop until large enough to line the pan.
  • 8Gently ease the dough into the pan without stretching to prevent it from shrinking while cooking. Trim the excess and refrigerate for 30 minutes.
  • 9Insert the wire rack into position 6. Select BAKE/CONVECTION/375°F/30 minutes and press START.
  • 10Line the crust with parchment paper and fill with pie weights or dried beans. This prepares the dough for blind baking, which prevents air pockets and a soggy crust.
  • 11Once preheated, place in the oven.
  • 12When the oven signals, carefully remove the parchment paper and pie weights and brush the hot crust with the egg yolk. Brushing while hot ensures the egg yolk cooks and seals the crust.
  • 13Select BAKE/CONVECTION/320°F/35 minutes and press START.
  • 14Meanwhile, spread the onion and pancetta mixture over the base of the crust. Pour in half the custard and sprinkle with half the cheese.
  • 15Place the quiche on the rack and carefully pour in the remaining custard. Sprinkle with the remaining cheese. Slowly slide the rack into the oven and cook until the quiche is browned.
  • 16Cool the quiche on a wire rack for 30 minutes.
  • 17Sprinkle with chives and serve.

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