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Savory Pies

Quiche Lorraine

quiche lorraine

Quiche Lorraine is probably the first savory pie I made “as an adult”. It comes from a recipe book that my father gave me as a girl, which was part of a series of a popular Brazilian industry, for which he worked at the time.

After getting to know this popular French savory pie, I happened to eat it in other situations, and then I forgot it for years. Until this Christmas, when I felt like doing it again. This year I needed good, easy, and simple recipes – and this one certainly is.

One of the advantages of this recipe is the ease of preparing the shortcrust pastry. I often buy it ready, but, for this pie, making it yourself really makes the difference. I assure you that it is easy to prepare and spreads easily and it is really worth it to prepare it at home.



shortcrust pastry:

  • 0.44 lb flour
  • 1/4 tsp salt
  • 0.22 lb cold butter in small pieces
  • 1.35 fl oz cold water
  • kitchen film


  • 0.33 lb sliced ​​bacon (bacon)
  • 4 eggs
  • 2 Tbsp flour
  • 16.9 oz cream
  • 1/4 tsp of salt
  • white pepper
  • nutmeg
  • 0.27 lb gruyere type cheese cut into cubes or thin slices
  • 1 mold of 25 cm in diameter
  • greaseproof paper
  • kitchen paper



shortcrust pastry:

  1. Mix flour and salt in a large container or on a work surface. Add the pieces of butter and work the mixture with your fingertips, until it becomes like a grainy flour. Create a cavity in the dough and add the water. Mix with a fork and then with your hands until the dough becomes homogeneous. Do not knead the dough too much. Wrap it in plastic wrap and let it rest for 1:30 h in the fridge.


  1. Put the bacon on a pan, turn on the gas and let the fat melt and the bacon fry until golden. Put it on absorbent paper.
  2. Melt the flour in the cream.
  3. Beat the eggs until they become frothy. Add the cream, salt, nutmeg, and white pepper, considering that the bacon and cheese are already quite salty.
  4. Turn on the oven at 356°F/ 180 ° C.
  5. Take the dough from the fridge and roll it out between two sheets of parchment paper to a thickness of about 0.11 in/3 mm. Spread it on the mold (if it is non-stick you can remove the parchment paper), prick it with a fork and create edges, eliminating the excesses.
  6. Add a sheet of parchment paper and some beans or rice on top to make weight (you can reuse them later) and cook the pasta in a pre-heated oven for 15 minutes.
  7. Remove the beans or rice and the parchment paper, spread the bacon and cheese over the brisé, and finally add the mix of cream and eggs.
  8. Bake in the oven for about 40 minutes or until the filling has recovered and is golden.
  9. Buon appetito!!


quiche lorraine

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