Traditional homemade Quiche Lorraine with Pierre Koffmann | Meet Your Maestro | BBC Maestro

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Gruyère cheese

🥗Healthier: Emmental cheese

💰Cheaper: cheddar cheese

Emmental offers a similar flavor profile at a lower cost.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon is leaner, while smoked ham is often more affordable.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber, while store-bought saves time.

Make a well in 500 g of flour and add a pinch of salt, 4 eggs, and 100 g of cold water.

Mix the ingredients by breaking the eggs and absorbing the flour gradually.

Add 400 g of butter and mix until all the butter absorbs the flour, ensuring no flour remains on the table.

Chill the pastry in the fridge to solidify before rolling it out.

Flour the table and the rolling pin, then roll the pastry to about 1.5 mm thick.

Transfer the rolled pastry to a pie dish, ensuring it fits well into the corners.

Trim excess pastry and use a fork to poke holes in the bottom of the pastry to prevent it from rising during baking.

Prepare a cartouche (parchment paper cut to shape) and place it over the pastry, adding rice to weigh it down for blind baking.

Part bake the pastry in an oven at 160°C for roughly 20 minutes.

While the pastry is baking, cook the bacon in a skillet until browned and fragrant.

In a bowl, mix 3 whole eggs, 3 egg yolks, 375 g of milk, and 375 g of double cream together.

Season the mixture with salt, black pepper, and a little nutmeg, then add the cooked bacon and grated Gruyère cheese.

Check if the pastry is ready, then pour the filling into the prepared pastry shell.

Bake the quiche until set and golden on top, checking for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens