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Quiche Lorraine with a Twist

Quiche Lorraine with red peppers

Quiche Lorraine is French comfort food at its finest. In France, eggs are not for breakfast but rather lunch; and this recipe served with a simple green salad, really makes a lovely midday feast. 

No one loves a ham and cheese sandwich more than moi, so having the ingredients on hand to make this simple dish at my house, is a given.

I start with a prepared pie crust or sheet of puff pastry as the base for convenience. I love adding vegetables to this traditional French dish and I’ve learned over the years, that it’s important to sauté them first.  Cooking the vegetable will allow some of the moisture to evaporate, otherwise, the eggs may never set properly.

Try my Quiche Lorraine with a twist for lunch or dinner, today, you’ll be glad you did!

Quiche Lorraine with red peppers

Quiche Lorraine

1 prepared pie crust or sheet puff pastry

10 eggs

1/3 cup milk or cream

1 cup grated Gruyere or Swiss cheese

4-6 ounces ham cut into cubes or slices

1 tablespoon butter

1 cup red pepper diced

1/2 cup onion diced

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons grated Parmesan

Preheat oven to 400 degrees.  Place prepared crust or puff pastry in the bottom of a 9-inch pie plate.  Trim any excess pastry and flute the edges with your fingers. Prick the bottom of the pastry with a fork.  Meanwhile, melt the butter in a small chef’s pan and cook the peppers and onions until then are fork tender, about 8 minutes.   Sprinkle the cheese then the ham in the bottom of the prepared pastry.  Next sprinkle on the cooked vegetables.  In a large bowl beat the eggs with the milk, salt and pepper and whisk well.  Pour the eggs into the pie plate over the other ingredients and sprinkle on Parmesan.  Place the pie plate onto a baking sheet and into the oven for 30-35 minutes, eggs will be puffed and golden brown.

Bon Appétit!



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Lorie Fangio | A Taste of Paris

Meet Lorie Fangio

Lorie Fangio is a teaching chef and the founder of A Taste of Paris culinary excursions. She shares her extensive knowledge of French food & culture through cooking classes, regular TV appearances, local publications, and speaking engagements. She is an award-winning food & lifestyle blogger with a zest for gathering people around a table.

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