A quiche is an open-faced tart with a savoury custard filling. It was originally made with bread dough but short pastry has been substituted in modern recipes.
The pastry should be rolled as thinly as possible…there should be a lot of creamy filling on very little pastry.
– Margaret Fulton
Both of these look pretty good. But I am very fond of a quiche so more is pretty much more for me!!! But I totally understand why most people would prefer the understated elegance of the modern photo
Here’s the recipe!
Hope your week is fabulous.
7 Comments on The Margaret Fulton Cookbook 10 – Quiche Lorraine
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I buy pre-made pie shells if I get the hankering for a quiche.
Yeah, me too. But I am going to try a bread base. That sounds awesome!
I prefer the large amount of quiche in the older photo. I’m adding this too my menu for next week-it’s been far too long since I last had it.
Love it. Please let me know how it was! xx
By the way, this turned out very nicely. Good crust, with a creamy, custard-y filling contrasting with crispy bacon. My husband refused it eat it though, insisting he didn’t like quiche. What a weirdo.
Has anyone got Margaret Fultons Wholefoods Cookbook? I can’t find mine and there is a spinach quiche/tart recipe in it that is great and wonder if someone wouldn’t mind giving me the recipe. Thank you. Jenny
Hi Jenny, I don’t have the Wholefoods Cookbook but I checked through the three Margaret Fulton cookbooks that I have for you and there is no recipe for spinach quiche or tart in any of them. If anyone else out there has the book, please let me know so I can pass on to Jenny.