A golden, flaky butter-crust tart filled with a silky savoury custard of eggs, cream, Gruyère, and smoked turkey, baked until puffed and bronzed.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: fluted tart pan
Garnishes: fresh thyme, cracked pepper
Accompaniments: green salad, Dijon mustard
Instructions
-
1
Pulse flour, butter, and salt in a processor until crumbly. Add egg yolk and ice water, mix until dough forms. Wrap and chill 30 min.
-
2
Roll dough to 3mm, line a 25cm tart pan, trim edges. Prick base with a fork, chill 15 min.
-
3
Blind-bake lined pastry at 190°C (375°F) for 15 min with baking weights, then 5 min without.
-
4
Scatter smoked turkey and Gruyère over the pastry base.
-
5
Whisk eggs, cream, milk, nutmeg, salt, and pepper. Pour over the filling.
-
6
Bake at 180°C (350°F) for 30-35 min until set with a gentle wobble in the centre. Cool 10 min before slicing.
Did You Know?
The original quiche Lorraine contained no cheese at all — just eggs, cream, and smoked meat in a bread-dough crust.
Chef's Notes
Equipment Tips
- tart pan with removable bottom
- rolling pin
- mixing bowl
- whisk
Garnishing
fresh thyme, cracked pepper
Accompaniments
green salad, Dijon mustard
The Story Behind Quiche Lorraine
Quiche Lorraine originated in the Lorraine region of northeastern France in the 16th century. The word quiche derives from the German Kuchen (cake). Originally made with bread dough, it evolved to use buttery shortcrust pastry and became a symbol of French home cooking worldwide.
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