Quiche Lorraine
I can’t remember when I made my first quiche, but I can tell you for sure that it was a Quiche Lorraine. Because just as Pork Carnitas are the King of Taco Carts, Quiche Lorraine is surely the Queen of all savoury tarts. Bacon. Surely it’s the bacon. I mean, how could a Zucchini Quiche possibly ever compete? 😉
This is not a REAL Quiche Lorraine. This is Quiche Lorraine as it is known outside of France. 🙂 As with many traditional dishes, once it leaves the country of origin, it tends to evolve. The filling for traditional Quiche Lorraine, very strictly speaking, is made only with bacon, eggs and cream/creme fraiche. If you add anything else to it, the French say it ain’t a Quiche Lorraine anymore! 😂 So basically, I break the rules and the French may be cursing me. But this is the Quiche Lorraine flavour that will be familiar to those who live outside of France, that I have always known and loved. The onion adds more savoury flavour. I can’t help adding garlic to that – because when I sauté onion in butter, I add garlic like I’m on auto pilot. As for adding cheese… I truly cannot image quiche without cheese. I have never had quiche without cheese!
Quiche crust
The pastry for quiche is a simple shortcrust pastry that is buttery and crumbly, crispy yet soft enough to cut your fork through without the needing to jack hammer it. If you are lacking in time, use a pre-prepared pie crust or frozen shortcrust pastry. But if you do have the time, it is truly worth making the effort to make your own pastry. Homemade quiche pastry is buttery and flaky in a way that store bought never will be. And the thing is – it’s so darn easy using a food processor. The dough comes together in mere minutes – flour, butter, salt, water, blitz = ball of soft dough ready for baking. Get the recipe for a easy homemade Quiche Crust.
It’s really hard to capture how buttery and flaky the homemade shortcrust pastry is in a photo, but here’s my attempt. 🙂 The pastry is crispy yet soft enough for the fork to cut through with barely any effort. Just as shortcrust pastry should be!
So here is my Quiche Lorraine recipe. There have been minor improvements since I first published it, streamlining the steps and explaining them more clearly. Most notably, the addition of a recipe video which I hope shows how simply the homemade quiche crust is to make, and how beautifully custardy the filling is! Happy weekend everyone! A great one for a brunch? With……QUICHE?? 😉 Oh…and I believe Mother’s Day is around the corner… 🤔 – Nagi x
MORE GREAT BRUNCH RECIPES
Frittata Spanish Tortilla (egg and potato omelette) Bill Grangers’ Corn Fritters Zucchini Fritters and Broccoli Fritters Hash Brown Crust Quiche Lorraine CRUSTLESS Quiche – custardy, golden and fabulous (plus super speedy & low carb)
TRY THESE ON THE SIDE
Roast Pumpkin, Spinach and Feta Salad Kale and Quinoa Salad – pictured below, keeps well for days and days! Apple Salad with Candied Walnuts and Cranberries – make this when you’re wanting to impress Any fresh garden salad or steamed vegetables with French Vinaigrette, Italian or Balsamic Dressing
The Quiche Extended Family
Quiche Lorraine – the French mother, with the buttery flaky crust Salmon Quiche – the elegant aunt. Made with smoked salmon, save this one for special occasions Italian Sausage Quiche – the cheeky Italian uncle Hash Brown Crust Quiche Lorraine – the flashy cousin with a hash brown crust Frittata with Bacon – the father, made the traditional way (stove then oven) Baked Vegetable Frittata – the uncle,made the easy way (pour and bake!) Frittata Egg Muffins – the healthy sister Spanish Tortilla (Omelette) – the Spanish potato-loving aunt
WATCH HOW TO MAKE IT
Originally published August 2016, updated with new photos, slightly better filling and most importantly, a recipe video!
LIFE OF DOZER
Giving me those “pity” eyes….no Quiche for Dozer!
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