James Martin Quiche Lorraine

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James Martin Quiche Lorraine is made with a buttery shortcrust pastry, crispy smoked bacon, grated cheddar cheese, eggs, and double cream. The result is a rich, savory tart with a wobbly, custardy center and a golden, flaky crust. It is a perfect centerpiece for a light lunch or brunch, and serves six people.

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Why You Will Love This Quiche Lorraine:

It’s Rich and Creamy: This recipe uses a decadent combination of five eggs, double cream, and whole milk. This creates a luxurious, smooth, and wobbly custard that is never dry or rubbery.
Flaky, Homemade Crust: While you can use store-bought, the simple homemade pastry in this recipe is buttery and flaky, providing the perfect sturdy base for the rich filling.
The “Trim Trick”: James Martin’s technique of baking the quiche with the pastry overhanging and trimming it after it bakes is a professional secret. It prevents the crust from shrinking and guarantees a perfect, neat edge every time.
Perfect for Any Meal: This quiche is incredibly versatile. It’s a wonderful main course for lunch, a hearty brunch dish, or a sophisticated appetizer. It tastes just as delicious served warm as it does at room temperature.

James Martin Quiche Lorraine Ingredients

For the Shortcrust Pastry:

175g (1 1/4 cups) plain flour, plus extra for dusting
A pinch of salt
75g (5 1/2 tbsp) unsalted butter, cold and cubed
2-3 tablespoons cold water

For the Filling:

200g (7 oz) smoked streaky bacon, chopped
250g (9 oz) strong cheddar cheese, grated
5 large eggs
100ml (3.5 fl oz) whole milk
200ml (7 fl oz) double cream (heavy cream)
2 sprigs of fresh thyme, leaves picked
Salt and freshly ground black pepper

How To Make James Martin Quiche Lorraine

Make the pastry: Sift the flour and salt into a large bowl. Add the cold cubed butter. Rub the butter into the flour with your fingertips until the mixture looks like fine breadcrumbs. Add the cold water, one tablespoon at a time, until the dough just comes together.
Chill the pastry: Knead the dough gently on a lightly floured surface, then form it into a flat disc. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Line the tin: Preheat your oven to 375°F (190°C). Grease a 22cm (8.5-inch) deep flan dish or tart tin. Roll out the chilled pastry on a floured surface until it is large enough to line the tin with some overhang.
Blind bake the crust: Line the pastry case with parchment paper and fill it with baking beans or uncooked rice. Bake for 20 minutes. Remove the paper and beans, then return the pastry to the oven for 5 more minutes to cook the base.
Cook the bacon: While the pastry bakes, fry the chopped bacon in a dry skillet over medium heat until crisp. Drain the bacon on a paper towel to remove excess fat.
Prepare the custard: In a large bowl or jug, whisk together the 5 eggs, whole milk, and double cream. Season well with salt, pepper, and the fresh thyme leaves.
Assemble the quiche: Reduce the oven temperature to 325°F (160°C). Sprinkle the grated cheddar cheese evenly over the base of the baked pastry case. Top with the crispy bacon pieces.
Bake the quiche: Carefully pour the egg and cream mixture over the bacon and cheese. Bake for 30 to 40 minutes, or until the filling is just set and has a slight wobble in the center.
Rest and serve: Remove the quiche from the oven and let it cool for at least 10 minutes. Use a sharp knife to trim the excess pastry from the edges for a neat finish. Serve warm or at room temperature.

Recipe Tips

Keep Pastry Cold: The secret to flaky pastry is keeping the butter cold. If your hands are warm, mix the dough quickly, and don’t skip the 30-minute chilling step.
Don’t Trim the Pastry (Yet!): Bake the quiche with the excess pastry hanging over the edge. This prevents the crust from shrinking down the sides. Trimming it after baking gives a perfect, professional finish.
Drain the Bacon: Make sure your bacon is well-drained. If it is too greasy, the fat can pool in the quiche and make the custard separate or taste oily.
The “Wobble” Test: The quiche is done when the edges are set, but the very center still has a slight jiggle. It will continue to cook from the residual heat as it rests.

What To Serve With Quiche Lorraine?

This rich quiche pairs perfectly with a light, acidic side dish to cut through the creaminess serve it with a simple green salad tossed in a sharp lemon vinaigrette. It is also delicious with buttered new potatoes, a crunchy coleslawor a serving of roasted asparagus.

How To Store Leftovers Quiche Lorraine?

Refrigerate: Once the quiche has cooled completely, cover it tightly with plastic wrap or store slices in an airtight container. It will keep in the refrigerator for up to 3 days.
Freeze: Quiche freezes very well. Let it cool completely, then wrap individual slices in plastic wrap and then foil freeze for up to 3 months. You can reheat it directly from frozen in the oven.

How To Reheat Leftovers Quiche Lorraine?

The goal is to warm the creamy custard all the way through without drying it out, while also keeping the pastry crust flaky and crisp.

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Important: Avoid the microwave if at all possible. It will make the pastry soft and soggy, and it can overcook the egg custard, making it rubbery.

1. In the Oven (The Best Method) This method works perfectly for a single slice or the entire remaining quiche.

Preheat: Set your oven to 350°F (175°C).
Prep: Place the quiche slices on a baking sheet lined with foil or parchment paper.
Cover: Loosely cover the quiche with a piece of aluminum foil. This traps just enough steam to heat the custard gently while preventing the top from burning.
Bake: Heat for 15 to 20 minutes. If reheating a whole quiche, it may take 25-30 minutes. Remove the foil for the last 5 minutes to ensure the crust is crisp. It is ready when the center is hot.

2. In an Air Fryer (Fastest for a Single Slice) This is a fantastic, quick way to get a crispy crust and a warm center.

Preheat: Set your air fryer to 325°F (160°C).
Heat: Place a slice of quiche in the air fryer basket.
Cook: Heat for 5 to 7 minutes, or until it is warmed through and the crust is crisp.

FAQs

Can I use store-bought pastry for Quiche Lorraine?

Yes, absolutely to save time, a store-bought, ready-rolled shortcrust pastry sheet will work perfectly. Just make sure to blind bake it as directed.

Why is my Quiche Lorraine watery or scrambled?

This usually happens if the quiche is overcooked or baked at too high a temperature, causing the eggs to curdle. Always bake at a lower temperature (325°F / 160°C) and remove it from the oven when the center is just set.

Can I add onions for Quiche Lorraine?

A traditional Quiche Lorraine does not contain onions, but James Martin often adds them to his quiches. If you like, you can caramelize one sliced onion and add it to the base with the bacon and cheese.

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Quiche Lorraine Nutrition Facts

Serving Size: 1 slice (1/6 of quiche)

Calories: 698 kcal
Total Fat: 54g
Saturated Fat: 30g
Cholesterol: 250mg
Sodium: 950mg
Total Carbohydrate: 25g
Dietary Fiber: 2g
Sugars: 3g
Protein: 27g

Recipe by Ella ThompsonCourse: Dinner, Lunch, BrunchCuisine: American, British, FrenchDifficulty: Beginner

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

698

kcal

Ingredients

175g (1 1/4 cups) plain flour, plus extra for dusting
A pinch of salt
75g (5 1/2 tbsp) unsalted butter, cold and cubed
2-3 tablespoons cold water
For the Filling:
200g (7 oz) smoked streaky bacon, chopped
250g (9 oz) strong cheddar cheese, grated
5 large eggs
100ml (3.5 fl oz) whole milk
200ml (7 fl oz) double cream (heavy cream)
2 sprigs of fresh thyme, leaves picked
Salt and freshly ground black pepper

Directions

Make the pastry: Sift the flour and salt into a large bowl. Add the cold cubed butter. Rub the butter into the flour with your fingertips until the mixture looks like fine breadcrumbs. Add the cold water, one tablespoon at a time, until the dough just comes together.
Chill the pastry: Knead the dough gently on a lightly floured surface, then form it into a flat disc. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Line the tin: Preheat your oven to 375°F (190°C). Grease a 22cm (8.5-inch) deep flan dish or tart tin. Roll out the chilled pastry on a floured surface until it is large enough to line the tin with some overhang.
Blind bake the crust: Line the pastry case with parchment paper and fill it with baking beans or uncooked rice. Bake for 20 minutes. Remove the paper and beans, then return the pastry to the oven for 5 more minutes to cook the base.
Cook the bacon: While the pastry bakes, fry the chopped bacon in a dry skillet over medium heat until crisp. Drain the bacon on a paper towel to remove excess fat.
Prepare the custard: In a large bowl or jug, whisk together the 5 eggs, whole milk, and double cream. Season well with salt, pepper, and the fresh thyme leaves.
Assemble the quiche: Reduce the oven temperature to 325°F (160°C). Sprinkle the grated cheddar cheese evenly over the base of the baked pastry case. Top with the crispy bacon pieces.
Bake the quiche: Carefully pour the egg and cream mixture over the bacon and cheese. Bake for 30 to 40 minutes, or until the filling is just set and has a slight wobble in the center.
Rest and serve: Remove the quiche from the oven and let it cool for at least 10 minutes. Use a sharp knife to trim the excess pastry from the edges for a neat finish. Serve warm or at room temperature.

Notes

Keep Pastry Cold: The secret to flaky pastry is keeping the butter cold. If your hands are warm, mix the dough quickly, and don’t skip the 30-minute chilling step.
Don’t Trim the Pastry (Yet!): Bake the quiche with the excess pastry hanging over the edge. This prevents the crust from shrinking down the sides. Trimming it after baking gives a perfect, professional finish.
Drain the Bacon: Make sure your bacon is well-drained. If it is too greasy, the fat can pool in the quiche and make the custard separate or taste oily.
The “Wobble” Test: The quiche is done when the edges are set, but the very center still has a slight jiggle. It will continue to cook from the residual heat as it rests.