Quiche Lorraine a la Pierre’s Mom

Pierre cycling
Pierre was one of the lovely French students that stayed with us this summer (he gets a mention the curry extravaganza post too) – that’s him in the photo, cycling the hills around our farm. We met his equally lovely Mother and sisters and they very kindly gave me their secret family recipe for Quiche Lorraine with a twist. Unlike the original, this one contains mushrooms and is also no longer a secret! I have promised my ultra special pizza dough recipe in exchange, so watch this space Pierre as it will soon be posted…

The proportions are approximate as it is a recipe that has been handed down from their grandmother. Fell free to adapt to your taste!


1 puff pastry case, bought or homemade
4 eggs
500ml / 2 cups milk
2 tbsp cream or crème fraiche
2 handfuls grated cheese, gruyere or emmental
1 tbsp oil
1 pkt mushrooms, 250-500g
1 pkt ham cubes, about 250g / 1 cup


1. Place the puff pastry into a pie dish or baking tin of about 26cm. Sauté the mushrooms in the oil for about 5min, cool slightly then place in the pastry case along with the ham cubes.
2. Break the eggs into a bowl and beat them well. Add the milk and cream and mix in well. Add the grated cheese.
3. Pour over the mushrooms and ham. Bake in a preheated oven (180C/325F) for about 30 minutes.
4. Enjoy!

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Just what I was looking for

I loved this Quiche. I particularly liked the way of writing really easy to understand. This would be a good alternative to onion pie I know how to make. Thank you very much. I will make it this weekend and will report what came out.


I always love a good Quiche Lorraine and as someone who is a tweaker to conventional recipes, the addition of mushrooms sounds lovely. I am way behind on my reading and look forward to catching up. Hope all is well.

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