Quiche Lorraine

Probably the most famous French quiche, can be personalized in many ways: use your favorite cheese and try adding vegetables to the filling. You can also use ready-made pastry if you’re in a hurry!”

Ingredients (for 2)

  • 8 tbsp wheat flour
  • 1/3 cup gruyere cheese
  • 2 eggs
  • 1/4 cup bacon (cubes)
  • 1/4 cup milk
  • 2 tbsp cooking cream
  • 2 tbsp butter
  • 1/2 tsp thyme
  • 2 tbsp olive oil
  • salt & black pepper


  • Combine flour, butter and a pinch of salt in a large bowl, and knead to get a breadcrumby texture
  • Add water a little at a time and continue kneading until you have a nice firm dough
  • Let it rest in the fridge for about 30 minutes
  • In the meantime, preheat oven to 180 C° (350 F°)
  • Roll out the dough, using some flour to avoid sticking and place it in an oven-safe container (well buttered)
  • Line the pastry with parchment paper and fill it with dried beans (or other pie weight to avoid crust to bubble) and bake for 15 minutes
  • While the pastry is baking, whisk the eggs with cheese, milk, cream and a pinch of salt and pepper
  • Stir fry the bacon cubes in olive oil until brown, remove from the pan with a slotted spoon and add it to the filling
  • Pour the filling in the pastry and sprinkle with thyme
  • Trim the excess pastry border and bake for about 40 minutes until crust is a nice golden brown
  • Allow to cool before serving