Quiche Lorraine

A classic french dish that would perfectly fit for breakfast, brunch or even dinner, with a fresh salad. It’s a shortcrust pastry filled with bacon  a savory custard and cheese. My version contains also mushrooms, Dijon seed mustard and ComptĂ© cheese, it’s more Carbonara style đź™‚ 


For the shortcrust pastry:

  • 2 cups all-purpose flour
  • 125 g cold butter
  • 3 Tb vegetable oil
  • 5 Tb  very cold water
  • ½ ts salt
  • 1 pinch of sugar

  For the filling:    

  • 200 g lardons (or lean bacon)
  • 200 g sliced mushrooms
  • 3 eggs
  • 200 ml cream
  • 200 ml milk
  • 1 Tb Dijon seed mustard
  • 200 g grated ComptĂ© (Parmesan or Cheddar)
  • 1  pinch nutmeg
  • salt, pepper


For the pastry:

  1. Preheat the oven to 180°C. Sieve the flour in a large clean bowl, put the salt, sugar, the oil and the cold butter chopped in bits. Rub the flour and the fat, until you get a breadcrumbs consistency.
  2. Add the cold water and work it  together until you get a ball of dough. Start kneading the dough on a  floured  surface until it gets smooth and firm. Wrap the dough in clingfilm and let it in the fridge for one hour.
  3. Roll out the dough in to get a 0,5 cm thick and 4 cm larger all around than the  buttered cake tin. Prick the bottom of the pastry with a fork, place brown-paper into the form and fill it with dry beans (it will keep the pastry from bubbling).   Bake it for 10 minutes, then take away the beans and the brown-paper and bake it 5 more minutes.

For the filling:

  1.  In a non-adhesive pan, grill the bacon and the mushrooms on medium-high heat until roasted, add the mustard, stir and switch off the heat. Reserve.
  2. Mix in a bowl the eggs with the cream,  add the milk the nutmeg, salt and pepper.

Assembling the quiche:

  1. Put the lardons and mushrooms on the bottom of the precooked pastry and pour in gently the appareil (savory custard) and  sprinkle the ComptĂ© on top.
  2. Bake for 30 minutes, until the appareil is set and the top is golden-brown.  Wait 5-10 minutes before taking off the ring.

Serve it hot or cold, with a green salad.

Bon appĂ©tit!