French Quiche Lorraine with a Crisp Crust and Creamy Egg Filling
Quiche is an elegant French savory tart, perfect for a light dinner, a picnic or a party buffet. A crisp pastry shell cradles a creamy filling of eggs, cheese and turkey; it’s just as good warm as it is cold, and delicious either way.
The secret to a crisp base is to blind-bake it briefly before adding the filling, so it doesn’t go soggy. As for the filling, be careful not to overbake it so it stays soft and creamy.
French Quiche Lorraine with a Crisp Crust and Creamy Egg Filling
A French savory tart built on a crisp pastry base, filled with a creamy mix of eggs, cream, cheese and smoked turkey, then baked until just set.
المقادير
Method
- Work the flour with the cold butter, salt and water until a dough comes together, then wrap it and chill for half an hour.
- Roll out the dough into a quiche tin, prick it all over with a fork and blind-bake it on its own at 180°C for about 12 minutes.
- Whisk the eggs with the cream, milk, salt, pepper and nutmeg.
- Scatter the turkey and cheese over the pastry base.
- Pour the egg mixture on top.
- Bake the quiche at 180°C for about 25–30 minutes, until set and golden on top. Serve warm or cold.
ملاحظات
Blind-baking the base keeps it from turning soggy.
Don't overbake the filling so it stays creamy.
You can vary the filling with spinach, mushrooms or vegetables.
Don't overbake the filling so it stays creamy.
You can vary the filling with spinach, mushrooms or vegetables.
Frequently asked questions
What is blind-baking?
It means baking the pastry base on its own, before adding the filling, so it sets and stays crisp.
Can I use ready-made pastry?
Yes, store-bought shortcrust pastry saves time and gives a great result.
Can quiche be eaten cold?
Yes, it stays delicious cold and is perfect for picnics and lunch boxes.
Photo: Wikimedia Commons — CC BY-SA
