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Cold Comfort Quiche

quiche-lorraine-rain-btWednesdays have possessed me. They hang over my head, a black pall of apprehension. I dither away the hours unable to work or read or think. Anxious spells stifle my words, numb my mind; the kind Holly Golightly refers to as the “mean reds.” Outdoors grey skies and the muttering of endless rain exacerbates my overwrought nerves. I crave the solace of food to swipe away this unmanageable terror. So I’ve turned on the oven and brought out the mixing bowl to make a hearty dish. Quiche Lorraine has such history that it can afford contemporaneous variety. I keep mine simple with ham, cheese, and a little dash of scallions. When the aroma of the baking egg seeps from the range door I am transported to lustrous summers in Saint Raphael, sitting by the seashore gazing out at the effervescent Mediterranean. The future was devoid of doubt then, no storm clouds upon the horizon. I recapture those halcyon days when I see the steam rising from my cooling quiche. The warm gooey filling infuses confidence to my ribs. The flaky crust chases insecurity out the window. The grip of the tart as my fork slices through tempts possibilities into being. While not prescribed by a physician, there is a comfort born of yesteryear memories I cannot receive from a pill. With each bite I regress into that starry-eyed youngster, certain that tomorrow will be a promising beginning. quiche-lorraine-top-bt


Serves 4-6                Total Time: 1 hour and 15 minutes [Preparation = 15 minutes, Cook = 60 minutes]


8-inch pie dish

1 puff 11-inch pastry sheet

1 cup diced ham

¼ cup diced onion

4 large eggs

5 ounces (150 ml) crème fraîche

3 ounces (100 ml) milk

⅓ cup grated Gruyère cheese

2 tablespoons olive oil

2 teaspoons (5 grams) ground nutmeg

1 teaspoon minced scallion tops

salt and pepper


  1. Preheat oven to 400℉ (204℃).
  2. Heat the olive oil in a medium saucepan over high heat. Sauté onions for 7 minutes or until they are translucent. Do not allow onions to caramelize. Add the ham to the pan and fry for 5 minutes or until ham is browned.* Set onions and ham aside.
  3. Roll out the puff pastry sheet on a lightly floured surface. Press it firmly to line baking dish. Fold excess edges over lip and trim them off. Using a fork prick the crust all over bottom and sides with the tines. Bake for 10 minutes.   
  4. In a bowl combine eggs, milk, crème fraîche, nutmeg, ham and onions, and salt and pepper to taste. Whisk the mixture until it is light and frothy.
  5. Pour the mixture into the pre-baked crust. Sprinkle the grated Gruyère cheese and minced scallion over it.
  6. Place dish in oven and bake for 30 minutes or until the center is set, the edges puffy and the crust browned.
  7. Let quiche cool for 10 minutes before serving.

* BT Tip: If you wish you can add minced green bell peppers for a crisper texture.

33 replies »

  1. My French husband is licking his lips as I read to him about your quiche. He takes his quiche Lorraine very seriously. They are usually too hot and one burns oneself if too impatient he says, the crust is fabulous when flaky, but as you aptly write it is important to stay traditional with one, as otherwise what is the point. Wherever you live I am sure they have a fed ex nearby where you can deliver a quiche lorraine to him in Sri Lanka. We can send you the address 🙂


    • 😁 France is very serious about the proper preparation of food and rightfully so. While I would happily send you my next quiche Lorraine, that fresh out of the oven feeling will be lacking, so it won’t really be the same.

  2. St Raphael… oh those halycon days… here I fell in love with aoli with hard boiled eggs for lunch, , and fresh croissants for breakfast with unsalted butter and home-made apricot jam… I still re-create those flavours on the other side of the world in NZ, sixty years later !!!

    • I love your descriptive details from those days. I hope your recreations perform their magic for you so many years later. Thank you for sharing your memories with me.

  3. I love quiche, but I rarely eat it. Maybe once a year when out somewhere. My husband is allergic to milk and milk products, but I might attempt making one without those ingredients one day! I am just so lazy in the kitchen and enjoy having him do most of the cooking! 🙂 That being said, I made the most delicious batch of chocolate chip cookies over the weekend, finishing our last dark Belgian chocolate chips…

    • 😋 Mmmm…cookies…now you have me craving 🍪. I love eating more than cooking, but can’t have one without the other. I have never tried to make quiche with milk substitutes (almond? Soy?) so am unsure how it would turn out. If you do attempt it, let me know if it is a success!

  4. Loved your writing. It’s funny the associations with have with food and memory. I often cook something because a thought or an aroma has triggered the memory of that particular dish.

    • Thank you. Glad you enjoyed the piece. I am fascinated by how food is so deeply imbedded into our psyche in so many ways. It offers us so much more than a satiation of physical appetites. I believe that food not only triggers memories but, as you shared, also inspires us to create dishes.

    • The winds of change don’t seem to be blowing in my direction. However, life is always a series of ups and downs much like a roller coaster. Hoping comfort food will see me through the downswing. Thanks for all your encouragement and for supporting me. 🙂

  5. Quiches are my favourite go-to dish, so tasty and easy to make. I never use creme fraiche, though, because it’s not easy to find in the US.
    Quiche Lorraine is the most comforting of all!

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