Folded Quiche Lorraine

Quiche Lorraine Recipe Yesterday I had the Christmas piano party with my piano teachers and fellow students. As always it was great fun. It was wonderful to see everybody again and listen to all the beautiful pieces we’ve been practicing. We all inspire each other with ideas of pieces we can play next.

Now that its over, I can stop playing Schubert’s Impromptu opus 90 no. 2 non stop and concentrate on potentiating other pieces I’m doing, mostly Chopin and more Schubert.

Our piano parties are always accompanied by great food and cava. Us piano players only drink the cava after playing, because any drop of alcohol really makes your fingers rather clumsy!

This time I made a Quiche Lorraine. I adore quiches, and this variation is one of the most classic French dishes. A few years ago Mr. H. and I were making a gigantic quiche with nearly too much filling. We folded the crust inwards just in case the filling would spill out in the oven. We liked the folded in style so much that we always do it like that now.

Folded Quiche Lorraine


1 quiche pastry

400g smoked bacon

3 eggs

250ml cream

200g Emmental Cheese


black pepper

Preheat the oven to 180°C. Arrange the pastry in a quiche mold. Cut the bacon into little pieces and arrange in the mold. Grate the Emmental cheese. In a big bowl, add the eggs, cream and grated cheese. Add a tiny pinch of salt (the bacon may be already quite salty) and black pepper. Mix. Pour the mixture into the quiche mold on top of the bacon. Fold the pastry inwards. Bake for 45 minutes.

Note: I used ready made quiche pastry because I was in way too much of a rush to make my own.

Thank you for reading!

PS: The Great Australian Meat Pie // Lapin aux Pruneaux Recipe // For Chopin. La Madeleine

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