Since 1998

Quiche Lorraine

A French classic for entrée.  To be had with a fresh lettuce and French vinaigrette of course!
Its name comes after La Lorraine, a region located east of the country, with a common border with Luxembourg and Germany, hence its influences.
Time needed 1 h preparation, 1 h baking.


  • 200 g shortcrust pastry (0.44 lb)
  • 160 g ham or diced bacon (0.35 lb)
  • 3 large eggs
  • 130 g sour cream (thick) (0.30 lb)
  • 25 cl whole milk (8.5 ozfl)
  • nutmeg
  • salt, pepper


Put the dough in a baker and bake it for 15 minutes or so.
In a large bowl, whisk the eggs, add the sour cream, salt, pepper and nutmeg.
Mix thoroughly, add the milk, then stir until the mixture is consistent.
Sprinkle the ham over the pie, and spread the mixture.
Put it in the oven at 200°C (400°F).   It’s well done when a knife blade comes out just covered with dew.
created 03 July 2011
revised 11 February 2017 by
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