Recipe of the week: French quiche Lauren

The story keisha has its origins in the French province, which was on the border with Germany. And although the dish is originally French, it was invented by the people of Germany. Thrifty Germans living on the territory of Lorraine, could not calmly watch as the debris was thrown out the remnants of bread dough, and therefore came up with a special recipe of extra products, which gained enormous popularity in France, and later in the rest of the world.

Quiche is a versatile dish that is perfect for any occasion, whether a family lunch or a romantic evening for two. It is eaten both cold and hot, and served to the table at any time of the day.

The structure of this dish is like a mixture of cake, sprinkled and meat casseroles, but the French insist that quiche is a pie.

Quiche recipes there are many – many like to experiment with the filling, adding sorrel, blue cheese, mushrooms, spinach, tomatoes, peppers and even fish, there are also vegetarian-only recipes, but we decided to talk about the classic version of cooking which is still used by French chefs.


  • Shortcrust pastry 250 g
  • Dry-cured pork belly (you can substitute bacon) 200 g
  • Olive oil 25 ml
  • Sour cream 250 g
  • Egg 3 PCs.
  • Hard cheese 100 g
  • Leeks 200 g
  • Salt
  • Pepper

Method of preparation

Bacon cut into small strips, finely chopped leeks (white part) and send the ingredients on a heated pan with olive oil. While the meat is roasting, RUB the cheese. Then in a deep casserole, mix the sour cream, eggs and half the grated cheese, pepper and salt. Add to the resulting weight of the finished brisket.

After you prepare the dough. For this you need to roll it and send in a round baking dish, with your fingers to form bumpers. Next, you need to pour the resulting basis of the filling, sprinkle with remaining cheese and put in a preheated 180 degree oven for 30 minutes.

If desired, the finished dish can be decorated with fresh greenery.

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