Le Cordon Bleu Recipes/ Pastry

Quiche Lorraine – Back to the French Basics

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There are so many Quiche Lorraine recipes floating around, at first I thought, “Why bother doing another one?” But then I realised that Quiche Lorraine is a French dish, so let’s get down and reveal those basic French techniques that make this recipe such a classic!

To make the pastry crust for a quiche, it’s easy to just pop the flour and butter in a food processor, pulse for a few seconds, add the egg and water and let the machine turn out a ‘perfect dough’ for you. But here are a few techniques I leaned at the Cordon Bleu School in Paris that will help you to make an authentic Quiche Lorraine. In the words of Julia Child, “A good French pastry crust should be tender, crunchy and buttery.”

To make a good French pastry dough, your hands, fingers and arm become active, first rubbing the butter and flour together with your palms, then ‘kneading’ the dough using the heel of your hand, ending with a perfect ball of dough. Almost feels like a gym workout after you’ve finished!

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 Method for Making the Dough for the Quiche Lorraine

Recipe adapted from Le Cordon Bleu school

Ingredients

  • 100 g cold butter, cubed
  • 200 g flour
  • pinch salt
  • 1 egg
  • 2 – 3 tbsp. cold water

Step 1 –  Sabler the butter and flour together

Cut the cold butter into cubes and then add to the flour in a large bowl. Rub the butter and flour together briskly between the palms of your hands and tips of your fingers until it becomes like sand. Since sable is the word for ‘sand’ in French, this technique is called sabler.

 

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The end result: your dough should resemble fine sand.

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Step 2 – Make a well in the middle of the dough and add 1 egg.

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Step 3 – Mix the ingredients and transfer to your work surface

Mix the egg into the flour/butter mixture, then add 2 – 3 tbsp. cold water. The dough should be moist and be able to hold together its shape. Transfer the rough dough mixture onto a floured surface and gather into a mound shape, using the aid of a pastry scraper.

Dough 1

Step 4Fraiser the dough on the work surface.

Using the heel of your hand, push one portion of the dough along the work surface with an outward movement. Regather the dough using the aid of the pastry scraper. Repeat several times until the dough comes together into a firm ball. This technique is called fraiser la pâte or le fraisage (the final blending of flour and butter).

 Fraiser la pâte :  Push a portion of the dough away from you, using the heel of your hand.fraiser

 Repeat several times until you form a firm dough ball.

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Next steps: roll out the dough on a floured surface, turning the dough 1/4 turns as you go. Roll the dough so that it overhangs 2 cm over the edge of the quiche tin.

Next, pass a rolling pin across the top of the quiche mould so that it cuts through the dough and then lift the excess dough away from the mold. Prick the dough with the ends of a fork, add parchment paper and pie weights to the quiche tin, then blind bake for 15 minutes (see instructions for my post on White Chocolate Tart with Cherries in Red Wine Sauce).

You’re now ready to add the quiche filling to complete your delicious authentic Quiche Lorraine!

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5.0 from 4 reviews
Quiche Lorraine - Back to the French Basics
Author: 
Recipe type: Lunch or Dinner
Cuisine: French
Serves: 8
 
Quiche Lorraine recipe using the authentic French techniques for preparing the pastry dough.
Ingredients
  • Shortcrust Pastry
  • 200 g flour
  • 100 g cold butter
  • Pinch salt
  • 1 egg
  • 2 tbsp cold water (more, if required)
  • Filling
  • 180 g smoked speck bacon, cut into cubes
  • 100 g Gruyère cheese, grated
  • 3 eggs
  • 125 ml thickened cream
  • 125 ml whole milk
  • Salt, pepper
  • Nutmeg
Instructions
  1. Pre-heat oven to 180 C.
  2. In a large bowl, add 200 grams of flour. Cut 100 grams of cold butter into small cubes then add to flour mixture. Rub the butter and flour between the palms of your hands until it becomes like sand.
  3. Make a well in centre of the flour mixture- add the egg into well and stir; add the cold water a little at a time.
  4. Form the dough into a ball and then push the dough out away from you on the countertop, using the palm of your hand (le fraisage). Cover the dough with plastic and place in fridge for 15 – 30 minutes.
  5. Roll-out the dough making occasional quarter turns- leave 2 cm margin larger than the quiche mould.
  6. Drape the dough over the mould leaving the 2 cm margin- gently push the dough down to fit the shape of the mould. Prick bottom of crust with a fork.
  7. To blind bake the dough:
  8. Place parchment paper inside of mould and fill with pie weights or raw rice. Bake in oven for 15 minutes. Remove pie weights and let dough cool.
  9. Remove rind and cartilage from the bacon slab- cut into small cubes . Slightly brown the bacon bits with a little butter, over medium high heat and then drain on kitchen paper.
  10. Grate the Gruyère cheese and place it on bottom of baked quiche dough, then add the bacon bits.
  11. Prepare the filling: beat 3 eggs together, then add the cream, milk, salt and pepper to the mixture. Add this to the cooked quiche dough then top with a little more of the grated cheese.
  12. Bake for 30-40 minutes – quiche should be light brown ‘biscuit colour.’
  13. Let the quiche cool then remove the bottom from the quiche tin.
  14. Place chopped parsley garnish on top of quiche and several small pieces of bacon- this will also serve to identify the type of quiche you have just made.

 

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27 Comments

  • Reply
    Joanne T Ferguson
    January 12, 2014 at 7:52 pm

    G’day Fran! Love recipe and love your step by step photos! Inspiration to me, true!
    Wish I could come through the screen and try some right now too!
    Cheers! Joanne
    Joanne T Ferguson recently posted…ThermoFun #Thermomix January ‘Cook Off’ ChallengeMy Profile

  • Reply
    [email protected] Riffs
    January 13, 2014 at 7:38 am

    How I envy you your Cordon Bleu experience! A quiche is pretty easy to make, unless, of course, you’ve never made one before! I remember struggling a bit with the crust the first couple of times I made one. Which reminds me that it’s been years since I’ve made one. And I don’t often see them on restaurant menus any more. Definitely a dish worth bringing back. Thanks for this.
    [email protected] Riffs recently posted…Couscous with Dried FruitMy Profile

  • Reply
    Lorraine @ Not Quite Nigella
    January 14, 2014 at 9:45 am

    I used to not like this quiche because the only experience I had of it was the frozen variety when I was a teen but a fresh home made version is gorgeous! 😀
    Lorraine @ Not Quite Nigella recently posted…The Secrets Behind Restaurant Design. How A Restaurant’s Design Can Make You Stay Longer And Spend MoreMy Profile

  • Reply
    GourmetGetaways
    January 15, 2014 at 10:11 am

    I have made quiche Lorraine so many times, but never from a recipe! I can see a lot of subtle differences in the way I make mine to this recipe so I am really curious to try the “proper” version! Thanks for sharing!
    GourmetGetaways recently posted…Sugar Plum Cakes & DessertsMy Profile

  • Reply
    Juliana
    January 16, 2014 at 6:56 am

    Oh Fran, you make it look so easy that I am tempted to try to make the crust myself…
    I love quiche, but always afraid of the crust, therefore just go for frittata, but I love a good flaky crust.
    Thanks for the recipe and hope you are enjoying your week my dear 😀
    Juliana recently posted…Ciabatta with SemolinaMy Profile

  • Reply
    Louisa
    January 16, 2014 at 8:28 pm

    I ADORE Quiche Lorraine. I’ve recently moved back from France after a few years of living there and struggled to walk past a boulangerie that made it without buying a sneaky slice or two. Definitely my addiction! Love making them too, usually for a family gathering or party as I can’t be trusted on my own not to polish the lot off.
    Louisa recently posted…Easy Peasy Meatballs for Kids (and Grown Ups)My Profile

  • Reply
    Joanne
    January 16, 2014 at 11:08 pm

    This is a beautiful pie crust tutorial! And one that I definitely needed since i usually use the food processor method to make it!
    Joanne recently posted…Wheat Berry and White Bean Soup with Savoy CabbageMy Profile

  • Reply
    [email protected] Creekside Cook
    January 18, 2014 at 5:51 am

    Thank you for the reminders about classic techniques – interesting how this crust is made, when we are so often told to avoid excess handling these days. I will have to give this one a try!
    [email protected] Creekside Cook recently posted…Vanilla Bean Cream Cheese FrostingMy Profile

  • Reply
    Rachel
    January 19, 2014 at 6:36 am

    This quiche looks absolutely delicious, Fran. I’m not too good at making pastry so I am definitely going to try your tips to make mine better. 🙂 xx
    Rachel recently posted…365 project – decemberMy Profile

  • Reply
    Anneli Faiers
    January 20, 2014 at 5:40 am

    Classic French deliciousness! As always, yours looks wonderful. Fabulous pastry 🙂
    Anneli Faiers recently posted…December Four Seasons Food Round Up – Party FoodMy Profile

  • Reply
    Nami | Just One Cookbook
    January 29, 2014 at 3:10 am

    We’re so lucky to get this recipe from you! Saving it. I really appreciate your step by step tutorial on the quiche. I never thought of making Quiche Lorraine at home, but it sounds much more accessible having your tutorial around!
    Nami | Just One Cookbook recently posted…Daikon and Cucumber Salad with Shio Koji 大根ときゅうりの塩麹和えMy Profile

  • Reply
    Claire @ Simply Sweet Justice
    February 3, 2014 at 1:32 pm

    Your tutorial is so helpful, Fran! One day, I hope to take classes at Le Cordon Bleu!
    Claire @ Simply Sweet Justice recently posted…Sweet Potato Pear JuiceMy Profile

  • Reply
    Aaron D'Costa
    November 6, 2014 at 10:26 pm

    Heyy!

    Can I use heavy cream or heavy whipping cream instead of thickened cream?

    • Reply
      Fran
      November 7, 2014 at 12:38 am

      Hi Aaron, yes, you can use heavy cream or heavy whipping cream for the recipe. They are both the same thing as ‘thickened cream.’ Hope you enjoy the recipe!
      Fran recently posted…Albóndigas Mexican MeatballsMy Profile

  • Reply
    Sigrun Isdal
    December 3, 2014 at 10:33 am

    I have never before made Quiche Lorraine but your recipe is so good, easy to follow the step by step. Enjoyed making the pastry, turned out perfect and the filling was delicious! Will be making this at least once a month, excellent both hot and cold.

  • Reply
    Jay Kay
    December 29, 2014 at 11:54 am

    Hey Fran, great instructions, thank you! Can you tell me the size of the quiche pan used please?

    • Reply
      Fran
      December 29, 2014 at 2:34 pm

      Hi Jay, thanks for stopping by. For this recipe I used a 9 inch (23 cm) quiche pan. I hope you enjoy the recipe!
      Fran recently posted…Christmas Black Forest ParfaitMy Profile

  • Reply
    Jacinta
    May 20, 2015 at 1:26 pm

    This was such a great tutorial to follow mine came out perfect and it is tge first time I have made a quiche. Thank you. My daughter is such a fussy eater and she gobbled this up and wanted more I added broccoli in there as well and She didn’t mind at all. ☺

  • Reply
    robert j. walters
    August 23, 2015 at 10:35 pm

    my heritage is from the Alsace and Lorraine area and across the river in the Saarland … Thank You for the authentic French recipe for Quiche Lorraine !!! … Which wine would you serve with it ???

    • Reply
      Fran
      August 24, 2015 at 1:00 pm

      Robert, thanks so much for stopping by! I would serve this quiche with a white wine- either chardonnay or sauvignon blanc. Riesling is also OK but it’s a bit too dry for me. I hope you enjoy the quiche!
      Fran recently posted…Brioche with Lemon Curd FillingMy Profile

  • Reply
    Mimi
    June 23, 2017 at 11:10 am

    Beautiful! I love your pie crust tutorial. I thought real quiche Lorraine didn’t have bacon, but my mother, who is from Nancy, in the province of Lorraine, always used it. So a quiche to me has bacon and cheese in it! Love yours.
    Mimi recently posted…Olive CakeMy Profile

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