The kitchen is a fascinating place for young children. Even older they might be intrigued by how baked goods and meals come together. French moms appreciate cooking with the kids when possible, during holidays or Wednesday afternoon. Preparing a traditional quiche Lorraine with your children, will seem like fun to them…

Classic-Quiche-Lorraine-Recipe-Beautiful-flaky-pastry-crust-is-paired-with-a-delicious-savory-egg-custard.-Perfect-for-breakfast-or-brunch.-1-5-e1573934073451Ingredients for 6 servings

For the pastry

• 150g plain flour
• 75g warm butter, cut into pieces
• 4 tsp cold water
• 1/2 tsp salt

For the filling

• 150g pack lardon, unsmoked or smoked
• 120ml double cream
• 1 table spoon of milk
• 3 eggs, well beaten
• 1 egg yolk
• 50g gruyere cheese
• Sel poivre

240 F 315085417 uHOCIL2NgdI1TU4Tc9ZSQ32kP73cuXPePreparation 30mn, Cook 45mn

For the hand-made pastry

Pour the flour (shape of a ball) onto a lightly floured surface Design a kind of hole in the center of the flour. Add in the hole, water, butter and egg yolk. Mix the pastry with your fingers and form a smooth ball.

Flour again the surface, then roll out the pastry as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base.
Trim the pastry edges with scissors so it sits slightly above the tin (it shouldn’t go below the level of the tin).

For the filling240 F 335714678 GTEryvWkNeudkCZQRlb8XicijtO3k38q

Heat a small frying pan, tip in the lardons and fry for a couple of minutes. Drain off any liquid that comes out, then continue cooking until the lardons just start to colour, but aren’t crisp. Remove and drain on paper towels.

Beat the crème fraîche, using a spoon, to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season and add nutmeg.

657f5e156e73de37b3d6fcbc6f043a4eGrate one quarter of the gruyère. Cut the rest into small dice.

Add the diced cheese and lardons to the crème fraîche preparation.

Pour the final preparation into the pastry case, until you get it right to the top.

Scatter the grated gruyère over the top, then carefully push the shelf into the oven. 

Bake for about 35 minutes (oven 190C/fan, 170C/gas 5) or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 minutes, then remove from the tin.

Serve freshly baked with a healthy laitue salade!

Bon appétit, Béatrice

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Béatrice - Cooking

Bonjour, my name is Béatrice. Thanks to my grandmother, I developed a love of cooking in early childhood. At her, everything smelled of apple brioche, rhubarb jam and fresh country produces. It’s not always easy to cook in Paris as the number of invitations exceeds the days of the week! So, it’s really necessary to think out the menu in order to have a successful diner at home. The wining recipe: gourmet, seasonal and dietetic dishes. And surprising presentations. No longer possible to serve the traditional Blanquette of veal to make your guests happy…

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Edizione Italiana

Edita da RIZZOLI, Sophie la Parigina è una guida di stile moderna su PARIGI. Illustrata dai disegni di Alessandra Ceriani, completata da un elenco degli indirizzi preferiti dalla parigina e arricchita di ricette gastronomiche.


English Edition

Published by RIZZOLI New York, Sophie the Parisian'sis a modern life style guide about PARIS. Illustrated with color drawings, complemented by a list of Parisians' favorite locations and enriched with gastronomic recipes.

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