Thursday, January 17, 2013

Quiche Lorraine

I always love quiche
Last time before I started being active in the kitchen, I always bought quiche in Delifrance
Very yummy savoury snack but I always found it too pricey
So happy I can make one myself now and it's really surprisingly easy! :)

This recipe received many great reviews and it's in the 5 star category
Now I know why, it's fabulous!

What you need:

For the filling:
170g thick cut bacon, cut into narrow strips
2 large eggs
2 large egg yolks
300ml half and half
1/4 tsp salt
1/4 tsp ground white pepper
a pinch of grated nutmeg
1 cup grated gruyere

For the flaky butter crust:
140g plain flour
1/4 tsp salt
100g unsalted butter, chilled and cut into pieces
2 tbsp ice water


To make the dough:
Combine flour, salt and butter in a medium bowl, and mix with pastry blender on your fingertips til the mixture  resembles coarse crumbs. Add water 1 tbsp at a time and mix til the dough comes together and no longer dry, do not overmix. Form into a disk, wrap in platic wrap and refrigerate for at least an hour
  1. Roll out the dough on a lightly floured surface to 28cm circle, fit into pan (22cm pie pan with removeable bottom), trim the edges and allow to rest again in the refrigerator for at least 30 minutes
  2. Preheat the oven to 190degC
  3. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake til the crust is set, 15 minutes. Remove the paper and beans and bake til golden brown, 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on
  4. In a medium skillet, cook the bacon til crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use
  5. Arrange the bacon evenly over the bottom of the baked crust
  6. In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed and set yet still slightly wiggly in the center, 35 minutes
  7. Remove from the oven and let cool on a wire rack for 15 minutes before serving

Yum yum yum....
I will definitely make this addictive savoury snack again..and again :)


  1. Me get really hungry and salivating, looking at your Quiche Lorraine , Alice.

  2. I love quiche! And yours look delish, so delicious! I was thinking of quiche lately, thought of making it for my kids lunch, but have not got round to it yet! Wish I could have a slice right now! Yuummmy!

    1. Joyce, this recipe is a must try, especially the flaky buttery crust, yum! :)

  3. I happened to love all flavours of quiches. Looks so wonderfully delicious your quiche lorraine.

  4. Hi Alice, this look interesting and yummylicious. Thanks for the recipe, it sure taste heavenly. Best regards.

  5. Hi Alice
    You like quiche? I like it very much. I have one quiche which I make quite often, with tomatoes, ham, courgette, feta cheese and basilicum. An european recipe. I can pm you the recipe if you wish to try :)



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