Quiche Lorraine ๐Ÿ‡ซ๐Ÿ‡ท


The traditional French quiche Lorraine. It’s super easy, quick and everyone like it! ๐Ÿ‡ซ๐Ÿ‡ท Perfect for brunch!


  • For the shortcrust pastry ( you can also use ready puff pastry if you prefer puff pastry): for a small tart pan
    • 200 g flour
    • 100 g butter – soft, not melted!
    • a tiny bit of water, just few tsp
  • 200 g small bacon pieces
  • 3 eggs
  • 20 cl sour cream or crรจme fraรฎche
  • 20 cl milk
  • 50 g grated cheese – I like it with cheddar but you can also use grated mozzarella
  • A bit of nutmeg
  • Salt & pepper


  1. Prepare the dough by mixing the soft butter and the flour together in a bowl. Add a bit of water if needed (if the dough is too dry, like sand and you cannot form a ball with it). Knead the dough by hand then form a ball. Roll it out and place in a tart pan covered with baking paper. Optional: Let it in the fridge for 20 min.
  2. Preheat your oven to 180 ยฐ C.
  3. Heat the bacon pieces in a frying pan until they are golden.
  4. Beat eggs, cream and milk together in a mixing bowl.
  5. Add bacons to the mix, salt, pepper and nutmeg.
  6. Finally add the grated cheese.
  7. Pour the filling on top of the dough and then sprinkle a bit of grated cheese on top.
  8. Bake in the oven for 45 min.
  9. Remove from the oven when the top is golden, let it set for 5min.
  10. Serve with a salad!