Classic quiche and salad

quicheClick on the top title to open  A rich, classic Quiche Lorraine has always been a favourite at my house. The creamy egg custard in buttery pastry is delicious and a perfect foil to summer salad served with a cold glass of rosé.  There are many recipes for quiche, but this is my favourite and it  is not a diet dish. Eat a small piece with a big salad and take a long walk. Bonne appétit, as Julia Child would say.

Heat oven to 375F/190C

Prepare quiche pan by lightly buttering it or using a bakers’ spray

Pastry (This makes enough for two; save one disk wrapped in plastic and store in a zip-lock bag in the freezer.)

Pate Brisee Sucre

3 cups all-purpose flour

Different brands of flour can change the texture of your pastry. White Lily all-purpose flour is perfect for pastry as it contains soft wheat flour, but if you are using harder wheat flour such as King Arthur or Robin Hood instead of 3 cups: use 2½ of the all-purpose flour and add ½ pastry flour. This adjustment will give you a better texture.

¼ cup sugar

½ tsp salt

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

2 large egg yolks

In the bowl of a food processor, combine flour, salt and sugar.

Add very cold butter and process until mixture resembles coarse meal, about 20 seconds.

In a small bowl, lightly beat egg yolks, add to the mixture, and pulse.

Add ice water and pulse until the dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together. If it is crumbly, add more ice water, one tablespoon at a time.

Divide the dough into two equal balls on top of plastic wrap. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least one hour.

I use this same dough with slightly less sugar for savoury pies (2 tbsp. keeps the dough tender).

I always roll this after 10-15 minutes and then chill the completed pie shell in the freezer for 20 to 30 minutes. It works better for me that way and makes the pie very tender.



Roll with a small amount of flour on wax paper. Roll dough from the middle out in all directions picking up dough and pick it up and turn it a few times to be sure it is not sticking.


Four slices of the best quality bacon, cooked, cooled, and cut in to one inch pieces.

One small onion diced and cooked slowly in 1 tbsp. of olive oil. Do not brown.

Shred 1½  cup of Swiss Ementaler cheese

Beat together in bowl or mixer:

4 eggs large

2 yolks

11/4 (300 mm) cup heavy/whipping cream

1 tsp salt

Fresh nutmeg grated (great about 1 ½  tsp)

Place the onions, bacon, and cheese in the quiche shell.

Place the shell on a foil-covered cookie sheet and fill with egg mixture

Bake 10 minutes

Lower oven to 325 f/ 165 C and bake 45-50 minutes.

Quiche should be firm but jiggle.

Cool on rack

Serve with a salad of fresh tomatoes or peppery arugula.