Anne Willan

Quiche Lorraine

Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Quiche was originally made with bread dough, but now most people use pie pastry. On May Day, quiche was traditionally served in Lorraine following a dish of sucking pig in aspic.

Ingredients

Flaky Pie Pastry

250 g flour

Method

Make the pie pastry: sift the flour on to a marble slab or board and lay the butter in the centre. Bring the flour over the butter, lightly squeeze them together, and rub the butter and flour between your fingers until they form particles the size of peas. Make a well in this mixture and add the salt and water to the centre. Using your fingertips, draw the butter-flour mixture into the well and