Quiche Lorraine from World Food: Paris: Heritage Recipes for Classic Cooking (page 135) by James Oseland

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute black pepper for white pepper. You may use the Flaky tart pastry recipe on p. 194.

  • Saltairelife on March 14, 2026

    Heavenly. You will be rewarded for resisting to add cheese! A true example of less is more. The texture is devine and oh-so-light. Don't be surprised by the egg-y smell it dissipated as it cooled. My quiche was done quite a bit sooner than the bake time noted.. variation of oven, and baking dish create variables- so start checking so often after the mid point. I did make the crust recipe in the book it is a good one.

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