The ultimate savoury dish: Quiche Lorraine with a homemade crust

The key to making the perfect the quiche is simplicity. You can basically use anything in the filling however a classic quiche Lorriane has always been my favourite.

To celebrate international Quiche Lorraine Day – yes it is real – I thought I would share my favourite quiche recipe. It’s packed with bacon and cheese and perfect with a side salad.

History of the quiche Lorraine

The quiche Lorraine is named after the Lorraine region of France, where it was created as an open pie filled up with savory custard and cubes of pork. These days, bacon is used instead.

Once it became famous in the United States in the 1950’s there was no looking back for the is popular dish.

The humble yet versatile quiche

Quiches come in all kinds of different flavours, you can add any toppings of your choice into the egg mixture. Spinach and feta is another popular variant.

You can serve it hot or cold, for breakfast, lunch or dinner. The possibilities are endless!

You can use ready made pastry for this dish but I would recommend making your own pastry for extra flavour. This crust recipe is quick and easy and does not require a food processor.

his content has been created as part of our freelancer relief programme. We are supporting journalists and freelance writers impacted by the economic slowdown caused by #lockdownlife.

If you are a freelancer looking to contribute to The South African, read more here.