Quiche Lorraine

Quiche Lorraine

Taste le Tour

From the Lorraine region by Philippe Mouchel

This is perhaps the best known French dish outside France and can be easily varied by using different cheese, spices and herbs. It’s a very traditional dish.



Quantity Ingredient
125g butter, cut into pieces
1 egg yolk
A pinch salt
2 cups plain flour
3 tablespoons water
1/2 lemon, juiced


Quantity Ingredient
2 egg yolks
2 whole eggs
100ml milk
300ml cream
finely ground black pepper
2 pinches freshly grated nutmeg
1 teaspoon butter
100g bacon, diced
100g grated gruyère cheese


  1. To make the pastry, place the butter, egg yolk, and salt in a food processor and blend to combine. Add the flour, water and lemon juice and blend to form a ball. Remove from the food processor, wrap in plastic film and refrigerate for at least 30 minutes before using.
  2. Preheat the oven to 230°C. Grease and line a 22 cm loose-bottomed flan tin.
  3. Roll out the pastry on a floured surface and use to line the flan tin. Trim the edges and line the pastry with a sheet of foil. Fill with pastry weights, (or use rice or dried beans). Cook for about 12 minutes, then carefully remove the foil and weights.
  4. In a bowl, whisk together the yolks, eggs, milk and cream. Season to taste with salt, pepper and freshly grated nutmeg.
  5. Lower the oven temperature to 180°C.
  6. Melt the butter in a frying pan and cook the bacon for 3 minutes, turning occasionally. Drain the bacon well then scatter over the par-cooked pastry shell. Sprinkle on the cheese then pour in the egg mixture.
  7. Carefully transfer the quiche to the oven and cook for 20–25 minutes, or until the filling is set and the top is golden brown. When cooked, remove from the oven and leave for about 10 minutes before unmoulding.
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