EatAbout Blog | How to make a chevre quiche lorraine

Quiché Lorraine is one of the best-known food specialties from France and it also happens to be one of my favorite recipes. Named after the Lorraine region of northeast France this pie dish is mouth watering delicious and surprisingly easy to make. Follow these very easy steps and make your own Quiché today!

First start pouring about 4 dl of flour into a bowl. I tend to like to mix in some fresh herbs into the crust for some extra flavor. Parsley or chives work particularly well I have found it.

Flour pie mix

herb flour pie mix

Add butter to the mix. A helpful tip is to use liquid butter as it shortens your mixing time considerably.

Butter pie herb crust

Knead out the crust mix.

Herb pie crust quice

Add 3 tablespoons of water to the mix to get all the mixture to join together nicely.

Herb pie crust mix

Place the dough into a container.

Herb crust mixture

Knead out the dough so that you have a 1-2cm layer covering the whole container and its sides. Take a fork and poke some holes in the dough to avoid air bubbles forming during the pre bake.

Herb pie crust

Place the dough into an oven heated to about 200 degrees C for about 4 minutes. The crust should look like the picture below when it is finished pre-baking.

Herb pie crust cooked

Chop some large pieces of ham and goats cheese and place it into the crust.

Quice content

Now with the crust finished it’s time to make the cake filling. Start by cracking 3 eggs into a bowl and mixing them with 3dl of single cream and 1dl of milk.

Quice batter

Pour the mixture into the crust.

Quice cake mix

Add some ground up cheese on the top layer of the pie.

Quice Lorrain before cooking

Put the pie into an oven on 220 degrees C for between 30 to 40 minutes. When the pie has become firm take it out to cool for a couple of minutes before serving.

Chevre quiche Lorraine

Please leave a comment in case you have any questions. If you want to have this fantastic pie cooked and prepared for you why not book a meal with me on EatAbout.