We think we can master it with our eyes closed, yet quiche Lorraine still holds plenty of surprises.
The secret to a perfect texture lies in the number of eggs—and it’s not the one you think!
“Quiche Lorraine” : we all think we know how to make it. A pastry shell, a bit of cream, some bacon, voilà: two or three eggs and into the oven. And yet! More often than not, we end up with a so-so quiche—nothing truly amazing.
Or worse, with a texture that leaves much to be desired: too soft, too runny, not golden enough, or on the contrary, completely dry.
Easy to make, yes. But even easier to mess up!
This classic of French home cooking actually hides more subtleties than it seems. And in Paris, a great name in gastronomy has made it his mission: to create quiches worthy of the grandest tables!
The secrets of a famous french Chef
In his quiche bar, open for a year, Chef Christophe Haton reinvents the quiche with precision and passion.
The chef shares all his advice in the french TV show e=M6, where the mistakes of a few enthusiasts also allow us to improve.
And you probably didn’t know it, but you’re not using the right number of eggs! It’s one of the chef’s best-kept secrets.
The heart of the matter: texture
Take Elina, one of the show’s participants. Her quiche looked nice, but when cut, disaster: the center stayed wobbly while the edges were overcooked.
Of course, the problem can come from the baking, or from the pastry not being prepared correctly, as the chef points out.
But the filling can also be at fault: you have to find the right balance between cream and eggs.
Because even with a flawless crust, if you don’t use the correct number of eggs, the quiche will be disappointing.
The winning number
It may surprise you, but to achieve a quiche Lorraine worthy of the name, Chef Haton uses no fewer than six eggs. Why this number?
“Four whole eggs and two yolks. The whole eggs for binding, the yolks to give a little extra egg flavor. And this will give us a perfect quiche with the right texture,” explains the chef.
And there you have it: that’s the number of eggs to use to obtain a golden, flavorful quiche—neither too firm nor too runny—with a well-set center and delicately crispy edges.
Just thinking about it makes you hungry! And you, how many eggs do you put in your quiches?
