The mother of all quiches…. A homemade Quiche Lorraine is one of those things reserved for special occasions that puts store bought to shame. Surprise yourself with how easy it is to make a homemade quiche crust – or make life easy using frozen pastry or a pre prepared pie crust.
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?
Did you know…
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!
Let’s talk pastry!!!
3 years ago when I first published this Quiche Lorraine recipe, I stated honestly that I usually make quiche with store bought frozen pastry.
Times have changed. Being a full time food blogger rather than a time poor corporate gal has brought a new appreciation for the beauty of homemade.
In the 5 years since I left corporate, I’ve had the luxury of more time to make and compare homemade pastry to store bought. And there is simply no comparison.
Homemade 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.
After chilling. Chill = butter in dough firms up again = the flaky quiche crust you know and love.
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
PS Pictured below with this Kale and Quinoa Salad which I happened to have in the fridge because it’s one of the few salads I know that keeps well for days and days.
A classic Quiche Lorraine with a gorgeous smooth filling loaded with bacon. Make this with my EASY shortcrust pastry (recipe below) or use store bought – your choice! The measures in this recipe work with both US and metric (rest of world!) measures.
- 3 years ago when I first published this Quiche Lorraine recipe, I stated honestly that I usually make quiche with store bought frozen pastry.
- 1 quiche crust, homemade or store bought (see separate recipe below)
- 1 garlic clove (, minced)
- 1/2 onion, finely chopped (~1/2 cup)
- 4 eggs (~55- 65g / 2 oz each)