What is quiche Lorraine?

Hailing from Lorraine in France, this classic quiche had very simple beginnings. In fact, the original recipe was so simple that it did away with the bacon and cheese altogether, leaving a simple mix of eggs and cream. Delicious as it was, it wasn't until the recipe was adapted in the 20th century to include bacon and, occasionally, cheese that it became an international hit.

It's all in the crust

No matter what recipe you choose, the one important element for this classic is to ensure you have a great pastry crust. When you're ready to go, here are the tips you need to ensure a crisp pastry shell:

Essential tips for perfecting quiche Lorraine

While quiche Lorraine is a simple dish, here are a few tips that will ensure your success:

  • To avoid soggy pastry, seal the blind baked shell with an egg wash. Simply brush the base of the still warm pastry shell with a little beaten egg white to seal it. The residual heat from the pastry will cook the egg and seal the shell to help keep it stay crispy.
  • When making the custard filling, avoid using low fat products, as their high water content can prevent the quiche from setting properly and can make it too watery.
  • Once in the oven, keep an eye on the shell, and if the edges of the pastry start browning too quickly, wrap them in a little aluminium foil. This will prevent the edges from burning and will ensure that everything is cooked evenly.
  • Take the quiche out of the oven when the centre is still slightly wobbly. This will ensure that it doesn't overcook and will still have its creamy custard texture when you cut into it.

Quiche Lorraine recipes

 

Can't get enough? Get more in our Quiche Recipes collection.