Name: Quiche Lorraine with Tomatoes
Prep time: 5 min
Cook time: 40 min
Total time: 105 min
Ingredients: 2.25 ounces butter; 4.5 ounces all-purpose flour; 2.5 eggs; 1/2 teaspoon salt; 3 ounces pancetta (cut in small pieces); 1/2 tablespoon oil; 1/3 cup milk; 4 ounces creme fraiche; 2 ounces Gruyere cheese (grated); 3 grape tomatoes; 1/2 tablespoon parsley (chopped); salt and pepper; nutmeg

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_{Updated 03.22.25}

Any pie, savory or sweet, begins with the dough, the base of the pie and when it comes to pies, I am usually a lazy pie dough maker. More often than not I buy pre-made pie crusts, but not this time, I did take the time to make it myself.

The bottom of this pie is somewhat crumbly; it falls apart easily; because of the ratio flour:butter = 2:1. The addition of egg, does keep the dough together, but it is still vulnerable to breaking. What I like about this ratio is after the quiche is done; it give a certain dryness to the dough. The cheese part is rather rich and a dry pie bottom complement each other very nicely.

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Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

Butter
All-purpose flour
Eggs
Pancetta – pancetta adds more flavor than bacon to the quiche. I used thinly sliced pancetta, because I like it widely dispersed rather than chunks of bacon in just a few places; but of course you can change that to your liking.
Olive oil
Milk
Creme fraiche
Gruyere cheese – cave-aged Gruyere or Comte, instead of Gruyere cheese, if you want to keep it in the Alpine Cheese family.
Grape tomatoes
Parsley
Nutmeg

Watch the process come together, in this short video, step by step before you start cooking.

How to Make Quiche Lorraine with Tomatoes

Step 1 – Transfer the flour to a bowl and add the butter. Cut the butter into tiny dice, add 1/2 egg, salt and water and knead into a supple dough. Wrap in foil and allow to rest for a min. of 1 hour in the fridge.
Step 2 – Cook the pancetta in a skillet with olive oil and cook crisp in approx. 5 minutes. Transfer bacon to a plate covered with kitchen towel and drain.

Step 3 – Combine milk, creme fraiche, grated Gruyere cheese, eggs in a bowl and mix. Add pepper and nutmeg to taste. Be sparse with the salt, as pancetta is a salty bacon. Add chopped parsley and mix.

Step 4 – Grease a 6-inch quiche-form or any other from with butter and dust with flour. Take the dough out of the fridge and roll it on a flour dusted counter into a circle of approx. 7.5 inches and transfer it to the 6-inch quiche form, covering bottom and sides. With a fork punch some tiny holes in the bottom to prevent that from rising.

Step 5 – Transfer pancetta into the quiche form, divide evenly over the bottom.

Step 6 – Pour milk/creme/cheese mixture in the quiche-form.

Step 7 – Divide tomato-halves over the quiche form and place a parsley sprig on top as well (optional).

Step 8 – Place quiche in the middle of the oven (400°F) and bake for approx. 40 minutes or until a toothpick comes out clean.

I decided to make a Quiche Lorraine with Tomatoes because of a slightly lighter touch and the addition of the parsley is mostly because of the color. Tiny green speckles all over the quiche, will give it just a little extra color.

Quiche Lorraine with Tomatoes is a perfect lunch dish, or serve it at dinner time with a salad. You can eat it cold or warm. Really great!

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