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Quiche Lorraine

Quiche Lorraine

Give a French twist to your brunch with this Quiche Lorrain recipe for a mouth-watering pie filled with with savory custard, cheese and ham

14 July, 2012
Average: 2.3 (23 votes)

Type of dish


serves for


total time

0 HR 40 MIN


All purpose flour
250 g
125 g
1 pinch
50 g, slices 1/2 cm thick
Cured ham
100 g, thinly sliced
3 - 4 each
Aromatic herbs
1 bunch, mixed, seasonal
3 cloves
Gruyère cheese
200 g, freshly grated
200 g
To taste
To taste, freshly ground


Put the flour in a heap on the work surface, mix in the salt and make a well in the middle of the flour.

Cut the cold butter into small pieces and scatter around the well.

Break the egg into the middle and chop all ingredients with a knife until they have the consistency of breadcrumbs.

Then quickly knead to a dough using your hands, form into a ball, wrap in foil or clingfilm and chill for about 30 minutes.

Meanwhile for the filling, dice both sorts of ham.

Peel and finely chop the onions.

Wash and dry the herbs and chop very finely.

Mix everything together in a bowl.

Peel the garlic and press into the bowl.

In another bowl, whisk the eggs and stir in the cheese and cream.

Season with salt and pepper.

Roll out the pastry on a work surface dusted with flour and use to line the tart tin (or tartlet tins).

Put into a preheated oven (200°C, middle shelf) and prebake for about 10 minutes. (If using small tartlet tins, prebake for about 8 minutes.)

Spread the filling on the pastry, pour the cheese and cream mixture over and bake for 40 - 45 minutes, or until done.

Serve lukewarm.

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