quiche lorraine

Unfortunately, nothing will compare to a fresh homemade/handmade one. You might have to travel to a bakery or a some sort of deli style shop, and will have to pay that little bit extra. I'm afraid that you have probably hyped it up in your mind too, and that quiche that you remember will never be topped!

But learn to cook your own, everyone should know a basic pasty and working with eggs in particular is a delight in itself. Good luck!

The canteen made a chicken\beef curries ive never tasted the like since.The beef dinner was lovely.I dont miss the factory though i worked there for 30 years but i miss the canteen.

Agree entirely about quiches.  They should be about 2 inches deep, most you get in a  supermarket is 3/4 inch.

Most supermarket stuff you get like that is made at as low a cost as possible.  Full of artificial flavours.

Leave quiche to the girls, have a slice of pork pie instead.

Locally made, small batch please.

A stall at Kennington market on Saturdays do a lovely goats cheese and spinach quiche, it's absolutely delicious but at £5.50 a slice it ought to be!

£5-50 a slice? They wouldn't be getting that outta me.

Quiches are easy to make. First rule of quiche: bacon, eggs, bacon, cheese, bacon, bacon (you get the message)

you'd imagine a really well made quich lorraine would taste fantastic compared to this supermarket muck

What about the onions

If you're ever in the South of France there's a boulangerie in the Provencal market in Antibes who make delicious quiches, including quiche lorraine and you get a thick slice for €3.50, a great lunch.

Quiches are easy, as Injera say.  But....Quiche Lorraine - NO cheese, NO onion, NO creme fraiche. In fact no anything except...

200g dry cure smoked streaky bacon, chopped
320ml double cream
4 eggs and 2 egg yolks (use 1 egg white for brushing the pastry)

Pastry for preference.  Can be shortcrust or rough puff.