Quiche Lorraine

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in

The French Kitchen: A Cookbook

The French Kitchen

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 g lard, cut into small pieces
  • 2 egg yolks, lightly beaten with 2 tbsp cold water


    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.

    Heat the oven to 180°C/gas 4.

    Roll out the pastry and line a 30cm push-up-bottom flan tin. Heat a little olive oil in a frying pan and cook the bacon for 5 minutes. In a bowl, beat the eggs, cream and seasoning until blended, then add the bacon. Pour into the pastry case. Bake for 35 minutes, reduce the temperature to 160°C/gas 3, and bake for a further 15 minutes. Serve warm.