Quiche Lorraine

I love quiche. There are so many different versions, with vegetables or fish, but the classic is still my favourite: quiche Lorraine. Thanks to Wikipedia, I now know that:

“The word “quiche” comes from French, which ultimately borrowed the word from Lorraine Franconian “Küeche” (meaning “cake”). Central Franconian typically unrounded the “ü” [y] and shifted the fricative “ch” [ç] to “sh” [ʃ], resulting in [kiʃ], which in standard French spelling gives “quiche”. Although known as a classic French dish, the quiche originated in Germany. The word quiche means “cake” which came from the German word Kuchen. Today, quiche is considered as typically French.”

So I started making it myself almost 6 months ago to the day (it was my birthday) so here I share the best recipe I have.



A roll of Puff Pastry (or Shortcrust, either works well). Of course you can make your pastry yourself, but I haven’t gotten to that part yet 😉
200g of cooking bacon or Pancetta
150g of cheese (Gruyère is what the recipe calls for, and it’s much stronger, but if you’re low on cash, go for emmental or similar stuff)
50g flour
200ml double cream
4 eggs plus 1 yolk (or milk)
Nutmeg (optional)
a slab of butter
Salt and pepper


Roll out the pastry. They tend to be square-ish, so you might have to cut bits and pieces off the edges and add them somewhere else so the entire dish is covered when you put it in (don’t forget to butter it first, or use baking paper). I like making a bit of a roll at the top of the pastry dish so it doesn’t spill out while cooking.


Put a little butter in a pan then fry the bacon or Pancetta. Make sure it doesn’t go brown, or your quiche will end up tasting quite roasty.


Separate egg whites from yolk and blend the yolk in with the flour using a mixer, adding a pinch of salt and pepper, and add the nutmeg if you want.


Mix in the cream bit by bit.


Dice the cheese in small bites and spread at the bottom of the base along with the bacon.


Beat the eggs stiffly and then fold them into the quiche mixture. You want the whole thing to be ultra fluffy.


Pour into the base and stick into the pre-heated oven at 180°C for 30min.


Just before the time is over, brush the top of the quiche with the egg yolk or milk, then return to oven until the time is up.



One thought on “Quiche Lorraine

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.