Easy English Quiche Lorraine

Easy English Quiche Lorraine
  • PREP TIME
    10 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    4 People
  • VIEWS
    12

Indulge in the timeless elegance of Quiche Lorraine, a symphony of flaky pastry, creamy custard, and savory fillings. This easy-to-follow recipe elevates a classic into a culinary masterpiece, perfect for brunch, lunch, or a light supper.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    33 g
  • Cholesterol
    189 mg
  • Fiber
    2 g
  • Protein
    25 g
  • Saturated Fat
    15 g
  • Sodium
    663 mg
  • Sugar
    5 g
  • Fat
    42 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 450 degrees F (230 degrees C). (5 minutes)

02

Step

Gently press the thawed puff pastry into the bottom and up the sides of a shallow casserole dish or 9-inch pie plate, creating a neat and even crust. (5 minutes)

03

Step

In a mixing bowl, whisk together the milk, eggs, drained spinach, salt, and pepper until well combined and slightly frothy. (3 minutes)

04

Step

Sprinkle a thin, even layer of half of the Gruyère cheese onto the pastry crust in the baking dish. Scatter the diced ham evenly over the cheese. (2 minutes)

05

Step

Carefully pour the egg mixture over the ham and cheese. Sprinkle the remaining Gruyère cheese over the top, ensuring an even distribution. Arrange the tomato slices artfully over the cheese, creating a visually appealing design. (5 minutes)

06

Step

Bake in the preheated oven for 20 minutes. (20 minutes)

07

Step

Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the custard is set, approximately 30 minutes more. A knife inserted into the center should come out clean. (30 minutes)

08

Step

Let the quiche cool slightly before slicing and serving. (10 minutes)

For an even richer flavor, try using crème fraîche instead of milk.
Ensure the spinach is thoroughly drained to prevent a soggy quiche.
Don't overbake the quiche, as this can make the custard dry.
Feel free to experiment with different cheeses and fillings to create your own signature Quiche Lorraine.

Alexis Connelly

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.8/ 5 ( 4 Ratings)
Total Reviews: (8)
  • Marge Stark

    Great recipe. Thank you!

  • Willa Skiles

    This recipe was so easy to follow and the quiche turned out perfectly!

  • Malika Bradtke

    I used Gruyere cheese instead of Swiss and it was amazing!

  • Yasmeen Wisoky

    The crust was perfectly flaky and the filling was creamy and delicious.

  • Johnny Kertzmann

    Turned out better than I expected for my first time making a quiche.

  • Dagmar Hills

    I've made this several times now and it's always a crowd-pleaser.

  • Caesar Donnelly

    Next time I will try adding a bit of onion to the egg mixture.

  • Chester Gusikowski

    My family loved this! I added some mushrooms and it was a hit.

LEAVE A REVIEW

Please Rate