It’s simple homemade is always healthiest. Regardless of skill level or time constraints, anyone can cook nourishing and delicious food they are proud to serve and share - as long as you have the right recipes, quality ingredients and accessories! And that’s where we come in.

Quiche Lorraine

Quiche Lorraine

To our knowledge most French people know how to make a quiche.  It’s a classic dish in France that is commonly made.  Growing up we learned that quiche originated from the Lorraine region of France; subsequently, we heard at a gathering that quiche originated in Germany.  Who knows at this point! 

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But oh well – whether it originates from Germany or France, we love this classic dish and the best part is that it’s very easy to make.  It can be served as a breakfast or lunch. For lunch you can add a small green salad.  One of the great things about quiche is that it is so easy to change the recipe by altering the filling to your tastes. Please feel free to change your quiche to your liking.  It can be made in several varieties using the basic recipe below.  We are sharing the traditional recipe with you.  It usually contains pancetta, crème fraiche, eggs and nutmeg. 

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We are making the traditional quiche Lorraine.  This means we don’t want you to use store bought dough.  (Don't even think about it) We know you thought about it.  We want you to make your own.  Check the blog for instructions on how to make the dough. It’s very easy and you will be satisfied with the final product. 

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  • 1 homemade tart dough

  • 200 g of Pancetta

  • 4 eggs (room temperature)

  • 20 cl of crème fraiche

  • 20 cl of milk

  • 1 pinch of salt

  • 1 pinch of black pepper

  • 1 pinch of nutmeg


  1. Preheat the oven to 180°C (350°F).

  2. On medium heat, sauté pancetta in a non-stick pan until slightly golden.

  3. Drain the grease from the cooked pancetta on paper towels.

  4. In a mixing bowl, whisk crème and milk.

  5. Add salt, black pepper, and nutmeg to crème and milk mixture. Stir to combine.

  6. Stir in the cooked pancetta.

  7. Pour the mixture into the tart pan.

  8. Bake for 45 to 50 minutes until set.

  9. Once cooked, let it cool down for 10 mins. Serve with a nice green salad and enjoy!

Jambon Beurre

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