Recipe Review

Le Pain Quotidien’s Quiche Lorraine Has a Game-Changing Homemade Crust

published Apr 20, 2022
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Credit: Photos: Joe Lingeman; Food Styling: Jesse Szewczyk

If you’ve ever spent time at the fast-casual restaurant chain Le Pain Quotidien, then chances are you’re familiar with their quiche. Paired with salad, it makes for a satisfying lunch. While the restaurant offers a few flavor options, quiche Lorraine is always on the menu.

I came across Le Pain Quotidien’s version on Smitten Kitchen. Deb Pearlman says she found the recipe online but doesn’t link to it — she also mentions a Le Pain Quotidien cookbook, but the book doesn’t contain any quiche recipes (genuinely surprising!). Some further digging led me to an old Los Angeles Times post where a reader requested the recipe. (I also found another link to the recipe via Kathleen Sugar and Spice for those without an L.A. Times subscription.) Regardless of where it came from, it seems legit.

There are a number of small things that set this quiche recipe apart: First, the homemade crust is not par-baked. Second, the recipe begins with caramelizing leeks and onions on the stovetop for extra sticky, oniony goodness. The recipe also uses chopped ham instead of bacon. While either can be used for some quiche Lorraine recipes, most call for bacon. Lastly, the filling contains a good amount of sour cream.

I knew I had to try this fully loaded recipe. Here’s what happened when I prepared Le Pain Quotidien’s quiche Lorraine.

Credit: Photos: Joe Lingeman; Food Styling: Jesse Szewczyk

How to Make Le Pain Quotidien’s Quiche Lorraine

Start by preparing your leeks and onions and heating a large pan over medium-low heat. Sauté them in olive oil for 30 or 40 minutes, letting them wilt and begin to caramelize. I stirred every few minutes to keep anything from sticking or burning. Meanwhile, make the crust. Combine flour, cornstarch, and salt in a mixing bowl or the bowl of a stand mixer. Add cubed, cold butter and mix it into flour using a fork or the mixer. Add one beaten egg and mix just until a dough forms.

Roll out the dough and line the pie pan. This recipe makes a shortcrust pastry, so it will be slightly crumbly but easy to patch and stick back together. Chill the lined pie pan for 30 minutes. While the crust chills, finish up the leeks and onions and put together the filling. Mix heavy cream and sour cream and whisk in eggs. Season with salt, pepper, and nutmeg and preheat the oven.

Add the leeks and onions to the crust, followed by diced ham (I used half a pound) and grated Swiss cheese. Top with the cream mixture and bake until puffed, golden, and set. The recipe calls for 25 to 30 minutes of baking, but mine took 40 minutes. Cool and serve.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

My Honest Review of Le Pain Quotidien’s Quiche Lorraine

I was excited to try this recipe, thanks to the caramelized leeks and the inclusion of sour cream. My mother always made quiche with sour cream, and it definitely added creaminess and flavor. I was a bit wary of the lack of blind baking, since I was worried that I’d end up with a soggy bottom (everyone’s worst nightmare on The Great British Bake Off). But the idea of skipping a step was all too appealing.

The crust turned out to be my favorite part of the recipe. It’s not super flaky, as some pie crusts are, but it is nicely flavored. Surprisingly, it’s crisp, even though it isn’t baked before the filling is added. It’s easier to make than flaky pie crust and doesn’t require a long chill time, but is still incredibly satisfying in the context of a quiche. I’ll be using this crust again for sure.

The filling is, in one word, rich. The combination of heavy cream and lots of sour cream along with plenty of cheese, ham, and caramelized leeks is incredibly decadent. It was a little overboard for me, and didn’t have that characteristic custardy texture I like from quiche. However, if you like your quiche with all of the bells and whistles, then this recipe is for you. It does not hold back.

A Couple of Tips If You’re Making Le Pain Quotidien’s Quiche Lorraine

1. Increase the cook time. I baked my quiche in a 9-inch glass pie pan and it took 40 minutes to cook through. Start checking the quiche every 5 minutes starting at 25 minutes, but be prepared for it to bake for up to 45 minutes.

2. Swap ham for bacon. While the ham was good, I found myself missing the bacon in this recipe. It’s easy to swap the cubed ham for about 1/2 cup of cooked, crumbled bacon.

Rating: 8/10