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


  • 1Pulse the flour, salt and butter until it 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 together.
  • 3Turn onto a sheet of plastic wrap and shape into a disc, wrap and refrigerate for 2 hours. Meanwhile, continue to the next step.
    Tip: The dough can be made up to 2 days in advance, or frozen for up to 3 months.
  • 4Heat the oil in a 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 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 during cooking. Trim the excess and refrigerate for 30 minutes.
  • 9Insert the wire rack into position 6. Meanwhile, continue to the next step.
  • 10Line 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 and start the timer.
  • 12Adjust the oven temperature. 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.
  • 13Spread the onion and pancetta mixture over the base. Pour in half the custard and sprinkle with half the cheese.
  • 14Place 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 start the timer.
  • 15The quiche should be browned. If not, give it a bit more.
  • 16Cool for 30 minutes. Sprinkle with chives and serve.