Quiche Lorraine

From her minuscule Parisian kitchen, cook and food writer Rachel Khoo conjures up a classic quiche Lorraine. Rachel’s simple yet sumptuous recipe uses the minimum of ingredients and produces the maximum of taste.

Using only pastry, bacon, eggs and double cream, trained chef Rachel produces a rich quiche with melt-in-the mouth pastry – ideal for a summer picnic.

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5 minutes

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