How to make Quiche Lorraine -

A gratinated Continental dish.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour, Eggs (अंडे)

Cuisine : French

Course : Snacks and Starters

Quiche Lorraine

Quiche Lorraine Recipe Card


French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Quiche Lorraine Recipe

  • Refined Flour

  • Eggs 2 1/2 cups

  • Butter frozen 1 cup


  • Butter 2 tablespoons

  • Leeks sliced 3

  • Onions sliced 2 medium

  • Mushrooms sliced 6-8

  • Green capsicum thin strips 1 medium

  • Salt to taste

  • Black pepper powder 1/4 teaspoon

  • Cheese grated 1 cup


  • Cream 300 millil millilitres

  • Eggs 3


Step 1

Grease an eight inch pie dish. Sieve flour into a bowl, cut frozen butter into it and rub lightly with fingertips so that the mixture resembles bread crumbs. Add one fourth cup of chilled water and gather the flour mixture to form a dough. Do not over handle it.

Step 2

Pack the dough in butter paper and refrigerate for fifteen to twenty minutes. Preheat oven to 180°C. Remove dough from the refrigerator and roll out into half inch thick chapatti. Place the chappati on the greased pie dish and press lightly. Roll the rolling pin over the edges of the pie dish to remove excess dough. Prick all over lightly with a fork.

Step 3

Place the pie dish in the preheated oven and blind bake the pie till the crust is firm. Remove from oven and set aside. For filling heat butter in a pan, add onion and leeks and sauté on medium heat till transluscent.

Step 4

Add mushrooms and green capsicums and cook for two to three minutes. Add salt and black pepper powder. Mix well. Remove from pan and set aside to cool. For custard, whisk together cream and egg till well blended. Spread the onion-leeks mixture over the pie and top it with the grated cheese .

Step 5

Pour the custard over and bake in the preheated oven at 180°C for fifteen to twenty minutes. Once done remove from oven, cut into wedges and serve immediately.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.