Go Back

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.
طباعة الوصفة احفظها على Pinterest
مدة التحضير 30 minutes
مدة الطهي 40 minutes
الوقت الكلي 1 hour 10 minutes
عدد الحصص: 6 people
Ingredients Method Notes

المقادير
  

  • For the pastry: 250 g flour + 125 g cold butter + water + a pinch of salt
  • 4 eggs
  • 1 cup cooking cream
  • 1/2 cup milk
  • Grated cheese (Gruyère or Edam)
  • Smoked turkey, chopped (or beef)
  • Salt, pepper and nutmeg

Method
 

  1. Work the flour with the cold butter, salt and water until a dough comes together, then wrap it and chill for half an hour.
  2. 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.
  3. Whisk the eggs with the cream, milk, salt, pepper and nutmeg.
  4. Scatter the turkey and cheese over the pastry base.
  5. Pour the egg mixture on top.
  6. 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.