Classic, savoury and buttery indulgence

Quiche Lorraine aisling larkin quiche recipe

Quiche Lorraine

A modern classic savoury flaky indulgence
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Main Course
aisling larkin quiche recipe
french inspired recipes
quiche lorraine
Prep Time: 15 minutes
Cook Time: 35 minutes


  • 1 x 320 g sheet shortcrust pastry
  • 4 eggs
  • 200 ml cream
  • 300 g unsmoked ham fillet cooked and shredded
  • 75 g gruyere cheese
  • 75 g parmesan cheese
  • 75 g vintage white cheddar
  • Sea salt and black pepper


  • Cook the ham ahead of time according to packet instructions, depending on the weight.
  • Take pastry out of fridge 30 minutes before use, as it will be easier to roll.
  • Preheat oven to 180℃.
  • Lightly grease a 20cm loose base fluted quiche tin, roll out pastry and lay into tin, push into the edges.
  • Place parchment paper and a weight in and bake blind for 15 minutes.
  • To make the filling, whisk together the eggs and cream with salt and pepper. Shred or finely dice the ham and grate the cheeses.
  • Once the pastry is blind baked, remove from oven.
  • Lay the ham and ¾ of the cheese into the pastry case, pour over the egg mixture. Sprinkle the remaining cheese on top of the quiche.
  • Bake for 30-35 minutes until barely set. Cool for 30 minutes before eating.