Quiche Lorraine

A French Favorite, quiche lorraine is easier than ever to make with de Buyer products. 

Serves 4-6 people                  Made for 11" pie dish or tart ring



  • 1 3/4 cup of wheat flour
  • 1 stick and 5 Tbsp unsalted butter
  • 1 1/4 tbsp of caster sugar
  • Half an egg yolk
  • 1 tsp fine salt
  • 1/4 cup whole milk


  • 2 small whole eggs 
  • 1 egg yolk 
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1 cup chopped smoked bacon
  • 1/2 cup grated Gruyere
  • fine salt
  • freshly ground pepper


Preparation of the dough

Combine the flour with the butter in a mixer at low speed. Dissolve the salt and sugar in the milk, and then add it to the flour and butter. Finish by adding the egg yolk until a homogeneous dough is obtained. Leave the dough for at least 2 hours in the refrigerator. Roll out to a thickness of about 3 mm and line your mold.

Preparations of the quiche

On your pastry base, evenly spread the bacon and grated Gruyere.
 Mix the eggs and the yolks together. Season and mix with a whisk. Add the cream and milk. Pour over the pie shell.

Bake immediately in your oven preheated to 220 ° C, cook for 10 min, then lower your oven to 175 ° C and bake for another 30 min.

More Blogs