Quiche Lorraine

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

This is the original quiche, and once you have tasted the home-made variety you will never want to buy another one again. It is best served just warm (not hot), to bring out the creaminess of the filling and the contrast of textures.


For the pastry

  • 250 g flour
  • 70 g butter, cut into small pieces
  • 55


To make the pastry, put the flour in a bowl, add the butter and lard, and rub together with your fingertips until the mixture resembles breadcrumbs. Using a round-bladed knife in a cutting motion, combine the beaten egg yolks with the mix until a pastry ball forms. Turn out on a lightly floured surface and quickly knead until the pastry is even and smooth, then wrap and chill for 30 minutes.