A Quiche for Kids

quiche for a kid

Strolling through Paris, we wandered into a little cafe that sold only quiches.

“Quiche” a popular French dish which means “cake” can be found at almost every cafe, bakery (patisserie) or restaurant in France.  Mainly eaten for lunch with a side salad, its filling which contains milk, eggs and cream (not ideal for those who are lactose intolerant) turns into custard (less the sugar).  The Quiche Lorraine, taking its name from the Lorriane region of France, is made with bacon or ham and sometimes cheese.

Since Lou Lou and Jaf never had a quiche, this was the perfect opportunity to introduce this to them.

A quiche for kids

A quiche for kids

We ordered 2 Quiche Lorraine’s for lunch and waited for the verdict.  At first, we couldn’t get both Jaf and Lou Lou to take a bite.  They insisted it “wasn’t custard”.  But after careful persuasion, this was Jaf’s reaction after his first bite.

Jaf's reaction to the first bite!

Jaf’s reaction to the first bite!

Quiches are so easy to make, you can easily do this at home.  Here’s a simple recipe… ENJOY!!

Quiche Lorriane

1 – Pre-Made Pie Crust for 9″ Pie
3 oz – Ham
1 – Onion
3 – Eggs
1 1/2 cups – Milk
1/4 teaspoon – Salt
1 1/2 cups – Shredded Cheddar Cheese
1 tablespoon – All-Purpose Flour


  • Preheat oven to 450 degrees F (230 degrees C). Bake pre-made pastry shell in oven for 8 minutes or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
  • In a large skillet, cook ham. Drain and reserve 2 tablespoons of drippings. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
  • In a large bowl, mix together milk, salt and eggs. Stir in ham and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
  • Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning.
  • Let stand for 15 minutes before serving.

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