The Best Quiche Lorraine Recipe

Today’s Best Quiche Lorraine Recipe is one of my personal favorites. Quiches are traditional savory open tarts that can be served warm or cold. This little slice of heaven is strongly associated with French Cuisine. They are also done similarly in several other countries.

If you like this meal, you should definitely check out some more of ChefXChange‘s recipes, such as this Slow Cooked Beef Bourguignon Recipe and this Creamy French Lentils With Mushroom And Kale Recipe.

Also, if you lack the skills to cook such meals or just don’t have the time to prepare them, take a look at Mama’s Kitchen, our weekly homey meal service in Dubai.

Quiche Lorraine Recipe

Best Quiche Lorraine Recipe

Start by adding all the pastry ingredients to a food processor

Pre heat the oven 200C (fan on)

Pulse until the mix blends

On a floured surface fold the dough mix

Roll it thin

Line a 23cm quiche tin with the rolled pastry

Trim the pastry edges (keep the trimmings)

Prick the base with a fork

Blind bake for 15 minutes 

Remove the baking beans

Bake for a further 5 minutes or until the pastry is light golden 

Remove from the oven

If there are any small roles after baking, use the trimmings to cover it up

While the pastry is cooling down you can start working on the filling

Saute the smoked pancetta for a couple of minutes until they start to get a little color

Remove any excess liquid and reserve

Saute the leeks, drain and reserve

Add the lardons (pancetta), leek and half of the grated Gruyere to the bottom of the pastry

Make sure the mixture is spread evenly

Add the creme fraiche to a mixing bowl and beat it to loose it up

Incorporate the double cream

Beat the eggs separately and incorporate into the mixture

Add the nutmeg and season to taste

Pour over the pastry case

Bake in the oven 190C for 25 minutes

The top should be golden brown and middle should be slightly firm 

Bake for longer if necessary

Let it rest for 10 minutes


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Best Quiche Lorraine Recipe
8 slices
8 slices
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