Quiche lorraine - now, there is a thing we don't see in restaurants so often. Whatever you say, it is one of the tastiest, easiest things to make. We rediscovered it as a result of numerous buffets, school events and so on in France where we are called upon to bring something to eat, that will be shared and enjoyed by all.

At these events food is usually will be eaten by hand, so there is little point in making a chicken tikka masala or a nice vat of soup. Quiche lorraine fits the bill, and most people actually like it. So what's the big secret? There isn't one. Make it yourself, ideally including homemade pastry, and with fresh eggs, cream and milk.

Recipe for quiche lorraine

Shortcrust pastry

To make the pastry: rub 225 grammes of plain flour, a pinch of salt and 100 grammes of butter into 'breadcrumb' type consistency. Add a very small amount of milk, and knead that in (The milk can be replaced by a beaten egg if preferred). Add a tiny bit more milk if necessary but always a very small amount at a time. If you add too much it will suddenly go sticky and unworkable (if this happens add a little more flour).


  • Leave the ball of pastry in the fridge for an hour, then get it out and leave it another half an hour to reach room temperature.
  • You can now roll out the pastry and put in your flan tin. Prick the base of the pastry all over.


  • 100 gm of bacon, chopped small and fried slightly. (In France you can buy 'lardons' - pre-cut and chopped bacon - that are ideal.) Sprinkle this bacon onto the pastry.
  • Beat 2 large eggs and 2 egg yolks together with about 300ml of double cream, some salt and pepper. Pour this mix into the tart. if it looks a bit low you can add a little bit of milk, but don't add too much!
  • If you like, sprinkle some grated cheese - gruyere works well - on the top of the quiche. This gives your quiche lorraine even more excitement! (Note, although gruyere is now commonly added, it apparently was not added to a traditional quiche lorraine recipe.)
  • Cook in a fairly hot pre-heated oven (375 F / 190 C) for 25-30 minutes, remove and allow to cool a while. Eat, warm or cold.

Quiche lorraine is one of those rare times when I don't suggest eating loads of bread at the same time. A few new potatoes, cooked and rolled around in low-salt butter would be good, and salad or whatever green vegetable you can find in your potager, and your lunch is sorted. Of course you are welcome to have bread if you prefer...