• Individual quiche Lorraine (John Laurie)Source: John Laurie

The original quiche (an open tart filled with a mixture of beaten eggs, crème fraéche and pieces of bacon) is believed to have been created in the 16th century in Lorraine, which shares a border with Germany (hence the word quiche stems from the German term for cake, kuchen). Originally made with a bread dough casing, rather than shortcrust pastry, a classic quiche Lorraine contains no cheese, but non-traditionalists often add gruyère to the savoury tart. You will need 6 x 12cm shallow tart pans.






Skill level

Average: 3.7 (41 votes)


  • 300 g (2 cups) plain flour
  • 150 g cold unsalted butter, chopped
  • 200 g lightly smoked speck (see Note), cut into lardons
  • 8 eggs
  • 60 g (¼ cup) crème fraîche or sour cream
  • green salad, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 15 minutes

Cooling time: 10 minutes

To make pastry, process flour, butter and ½ tsp salt in a food processor until mixture resembles crumbs. Add 2 tbsp iced water and process again until the mixture just comes together, adding more water if necessary Turn out onto a lightly floured work surface and shape into 2 discs. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 190°C. Dust work surface with extra flour. Working with one pastry disc at a time, roll out pastry until 3 mm thick. Using a 16 cm pastry cutter, cut out 3 rounds. Repeat rolling and cutting with remaining pastry disc. Line the base and side of 6 x 12 cm shallow tart pans with pastry, ensuring there are no holes or cracks. Using your fingers, press top edge of pastry to form a thick, flat edge, and refrigerate for 15 minutes.

Cover pastry with baking paper and fill with dried beans or rice. Bake for 10 minutes, then remove beans and paper, and bake for a further 5 minutes or until base is dry. Cool.

Place speck in a saucepan and cover with water. Bring to the boil, then drain. Whisk eggs and crème fraîche with ½ tsp salt in a bowl until combined. Season with pepper.

Place tart pans on an oven tray. Scatter pastry bases with speck, then pour over egg mixture. Bake for 15 minutes or until puffed and golden. Cool quiches for 10 minutes, then serve with green salad.


Speck, available from selected delis, butchers and supermarkets, is a variety of salted and smoked pork. Darker-coloured, firm speck indicates a heavier smoking.

As seen in Feast Magazine, Issue 13, pg65.

Photography by John Laurie