Description
Silky French Quiche Lorraine dances with crisp bacon, creamy eggs, and flaky pastry, creating a brunch masterpiece that whisks diners straight to Parisian cafés. Savor each luxurious bite, and discover why this classic dish continues to charm palates with its rich, comforting elegance.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 200 milliliters (6.8 fluid ounces) double cream
- 110 grams (3.9 ounces) feta cheese
Vegetables and Aromatics:
- 1 x 320 grams (11.3 ounces) shortcrust pastry
- 2 small courgettes
- 150 grams (5.3 ounces) cherry tomatoes
- 2 spring onions
- Fresh thyme
Seasonings and Garnish:
- 2 tablespoons toasted pine nuts
- Sea salt
- Pepper
Instructions
- Prepare pastry by carefully draping it into a 22cm tart dish, ensuring smooth coverage with no air pockets.
- Refrigerate pastry for 15 minutes to firm up, then blind bake at 180°C for 12-15 minutes until lightly golden.
- Whisk eggs and cream together in a large mixing bowl, creating a smooth, uniform liquid base.
- Crumble most of the feta cheese into the egg mixture, stirring to distribute evenly throughout the liquid.
- Incorporate finely chopped spring onions, fresh thyme leaves, salt, and cracked black pepper into the egg mixture.
- Arrange roasted or sautéed vegetables across the pre-baked pastry shell in an even layer.
- Pour egg and cream mixture carefully over the vegetables, allowing it to settle naturally.
- Sprinkle remaining feta chunks and toasted pine nuts across the top of the quiche.
- Bake at 180°C for 30-35 minutes until the center is set and the surface develops a rich golden-brown color.
- Remove from oven and let rest for 10-15 minutes to allow filling to stabilize before slicing and serving.
Notes
- Ensure pastry is chilled before blind baking to prevent shrinkage and maintain a crisp texture.
- Use room temperature eggs and cream for a smoother, more even custard mixture.
- Crumble feta unevenly for pockets of tangy cheese throughout the quiche.
- Toast pine nuts briefly before adding to enhance their nutty flavor and prevent burning during baking.
- For a gluten-free version, swap traditional pastry with a nut-based or gluten-free alternative crust.
- Experiment with different herbs like basil or dill to customize the flavor profile.
- Let quiche rest for 10-15 minutes after baking to allow the filling to set completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 470 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 37 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 190 mg