Quiche lorraine

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Preparation info
  • Serves

    4-6

    • Difficulty

      Medium

    • Ready in

      1 hr 35

Appears in
Quiches & Pastries: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

This open tart originated in the Lorraine region around the sixteenth century. The name quiche comes from the German word ‘küchen’, meaning cake. A quiche can contain many fillings, but a quiche lorraine is traditionally made with cream, eggs and smoked bacon, and is considered a classic of French cuisine.

Ingredients

Method

  1. Lightly grease a 22 x 3.5 cm (8¾ x 1¼ inch) loose-bottomed flan tin. Roll out the dough on a lightly floured surface to a thickness of 3 mm (⅛ inch) and line the prepared tin (see Chef’s techniques). Preheat the oven to moderate 180°C (350°F/Gas 4)