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Baking

Rich Quiche Lorraine

by chef Nicola Z. & Micheal M.

Difficulty: Moderate
1.5 hr mins  Preparation  50 mins  Cooking
Presenting our take on a classic dish. With flaky shortcrust pastry and a perfectly set savoury custard, there’s something special about a homemade quiche with homemade pastry. In our Cafe, this dish sells out in no time. Add this to your cooking repertoire with our easy video recipe.
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Please preheat your oven to 180°C/  356°F

Make sure you weigh all the ingredients properly.
Metric US/Imperial
  • Bacon Lardons -  50 g
  • Cream -  75 g
  • Gruyere Cheese -  75 g
  • Milk -  125 g
  • Eggs -  100 g
  • Creme Fraiche -  50 g
  • Plain flour -  225 g
  • Diced Cold Butter -  160 g
  • Egg Yolk -  1 yolk
  • Caster sugar -  4 g
  • Salt -  4 g
  • Thyme -  10 g
Non-stick quiche tin with removable base, pastry brush, bowl, rolling pin, baking paper, jug.
The butter needs to be extra cold. Use this shortcrust pastry recipe to prepare different dishes.
Gluten, Dairy, Eggs.

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