Saturday, May 2, 2009

Quiche Lorraine

This is my daughter's absolute fave. She can eat almost the entire quiche on her own! Well, so can I ... haha! It's delectably creamy and savoury, a wonderful comfort food. On days when she doesn't feel like eating rice, I make this for her. She'll down it with a nice, cold glass of chocolate milk.

Quiche Lorraine
- 3 eggs
- 4 or 5 pieces of back bacon (I find streaky bacon too fat)
- White onions, diced
- Creme Fraiche (get the organic version from Carrefour)
- Puff pastry (frozen, store bought)
- Salt and pepper to taste

1. Line a 6-inch baking pan with the thawed pastry sheet, as if making a pie crust. Poke holes with a fork all over the pastry and blind bake it for 10mins at 160 degrees celsius.

2. Saute some diced sweet onions with your bacon until onions turn translucent. You hardly need any oil because the fat from the bacon is oily enough. Leave to cool.

3. In a big bowl, combine 3 eggs with a tub of Creme Fraiche, add minimal pepper and salt, and whisk till you get a smooth batter. Remember, bacon is salty!

4. Open up the oven and get your puff pastry out. It should be semi-baked by now. Put in the bacon bits. Spread them evenly so that they cover the base of the crust (see picture above).

5. Slowly pour in the eggy mixture. Continue baking at 140 degrees celsius, till the egg mixture sets. The top should look golden brown (as seen in my photos). Baking on low heat prevents the eggy mixture from rising into a 'dome' and cracking.

Take it out of the oven and cool on a rack. You don't want the bottom of the pastry to be "steamed"! A cold, refreshing salad would be the perfect accompaniment ... something to balance the grease and savouriness of the quiche.


  1. Having had the *honour* of tasting your Quiche Lorraine a few years ago, I absolutely refuse to eat those from Delifrance or elsewhere. Quiche Lorraine in your hands is a work of art.