Quiche Lorraine (with a super flakey crust!) 🧀🎥 gluten free & keto

12 comments

  1. Brittany says:

    Did you guys mean to write heavy cream instead of cream cheese/creme fraiche?
    The instructions say to whisk the cream with the eggs…… Thanks!

    • Paola says:

      Hi Brittany! I think you read something wrong, the ingredients read creme fraiche or sour cream (not cream cheese!) and the instructions do say whisk the cream with the eggs. I actually prefer to use sour cream MUCH more than heavy cream in quiches. Hope this helps xo!

  2. Kate says:

    this was delicious. Made it crustless this time in a 9in pie pan. Use chopped ham left over from Easter instead of the bacon and added some cooked spinach squeezed dry, otherwise the same as recipe. Couldn’t stop eating it. Thanks so much.

  3. Kim Radcliffe says:

    Finally made this tonight…Delicious! Do you think it possible to treat the crust like a pate brisee and pat it into the pan instead of rolling it out? Perhaps after its first chill? Thanks for the great recipes!

    • Paola says:

      Hi Kim! I’m sorry I missed your comment earlier! I don’t think this one would fair too well with patting, as the fat content is already very high and I’m afraid it would just melt with the heat and pressure form you hands. I’ve noticed it comes out flakier overall the less it’s handled. So happy you loved it though!

  4. Micheline says:

    This was the absolute perfect quiche…..it turned out incredibly moist and flavourful. Psst…my husband thinks I worked all day to make this and we will keep this our little secret.

    • Paola says:

      In all honesty Stephanie I’m not sure as I’ve never attempted it- maybe just google mini quiche recipes to get a feel? 15-20 mins depending on size is my guess xo!

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