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Quiche Lorraine

Quiche or savoury pie makes exceptionally good light meals, starters or side dishes.  A basic crust and custard are used, while the ingredients are variable, e.g. spinach and feta quiche, pear and blue cheese quiche, etc.  Quiche is a classic French dish.  It consists of a open-faced pastry crust with a filling consisting of a savoury custard base and variable ingredients such as cheese, meat, seafood, and/or vegetables.  Quiche Lorraine does not contain any cheese and is named after the Lorraine region of France.

Crust
250 ml cake flour
1 ml salt
2.5 ml baking powder
75 g chilled butter, grated
1 large egg

Filling
250 ml hot full cream milk
250 ml cream
6 large eggs
2.5 ml mixed dried herbs
2.5 ml salt
125 g cooked bacon, cooled and finely chopped

  1. Preheat the oven to 180 °C and grease two 22 cm pie dishes with butter or non-stick cooking spray.
  2. To make the pastry, place the dry ingredients and butter into the bowl of a food processor and process on pulse until crumbly.
  3. Add the water a few drops if necessary until the pastry holds together and is neither dry nor sticky.
  4. Knead the pastry gently on a floured surface just until smooth.
  5. Press the pastry into the pie dish and cover evenly over the base and sides of the dish.
  6. Refrigerate the pie dish while making the filling.
  7. To make the filling, beat together the cream and milk and add the eggs and seasoning and set aside while preparing the filling.
  8. Spoon the bacon evenly over the crust, pour the milk and egg mixture over the bacon.
  9. Bake for about 30 to 40 minutes or until pale golden and firmly set in the centre.
  10. Allow to rest a short while before cutting into neat triangles.
  11. Serve warm with salad or allow to cool, cover and refrigerate until required.

8 servings.

Recipe by Carolié de Koster from Art Of Cooking p. 638.
QuicheLorraine