Quiche Lorraine

A great warm day lunch or light dinner, perfect served with a mesclun or garden salad.

Quiche Lorraine

Traditional French savoury dish

Course Main Course
Cuisine French
Keyword Lunch diah, Spring dish, Summer dish
Servings 6


For the pastry ("Pate brisee")

  • 250 gr Plain flour
  • 125 gr Butter Use either salted or not, but cold from the fridge
  • 1 Egg yolk
  • 50 gr Cold water
  • 5 gr Salt Only if you used unsalted butter

Basic Filling ("appareil a creme prise")

  • 300 ml Pure cream
  • 250 ml Full cream milk
  • 3 Eggs Large
  • 2 Yolks
  • Salt and Pepper


  • 250 gr Ham or bacon
  • 1 Medium onion brown or red
  • 1 clove Garlic
  • 1 tbls EVOO



  1. Put the flour, cold butter (chopped in small cubes) and salt (if using unsalted butter) in the food processor. Pulse till all well mixed together, it should almost feel like a very fine crumb.

  2. Measure the cold water and add the yolk, whisk with a fork till combined. Add to the food processor and pulse till it start to form a dough, being careful to not overwork it (don't wait till it makes a ball). Put it on a floured bench, and gently finish combining it using the hell of your hands.

  3. If not overworked, you can roll it down straight away, to about 3mm thin. Put into your lightly floured quiche pan, press gently and cut to shape. Place in fridge for 30 minutes.

  4. When ready to fill and bake, score the dough a few times with a fork on the bottom of the pan

Filling and Garnish

  1. Whisk eggs and yolks together in a bowl, add milk and cream, then salt and pepper to taste.

  2. In a saucepan on medium heat sweat the finely sliced ham/bacon for 2 minutes, then add sliced onion and minced garlic, sweat without color for another 3-4 minutes.

  3. Pour the egg mixture into quiche pan, spread around the garnish. Place on a tray and cook in the oven for around 30/45 minutes till all golden and puffed up.

    Let cool down for 5 minutes, then serve.

Recipe Notes

So many variations possible… Use smoke salmon (hot or cold smoked), prosciutto, salami, tofu, broccoli, pumpkin, spinach, asparagus, cavolo nero, mushroom, cheese,….Remember that all  vegetables added to the garnish must be precooked first (roasted, boiled, sautéed,…)

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