Here I am with my sister in 2012 at a cooking class in Paris. How dreamy! We were learning to make Quiche Loraine, which I recently made for brunch for some girlfriends.
I THINK you could make this with frozen puff pastry. It would save a lot of time. This was my plan until 2 stores were out of it. So...I made the dough from scratch.
The French cooking school insists you use a scale, and of course the measurements are in the metric system. I thought I did the conversions correctly, but my dough was too watery until I added a lot more flour. I am including the hard way-metric system and scale for you below to be exact. Choose your own adventure for how to tackle this! This week I made without the scale, and the measurements weren't exactly right. I have made with the scale in the past, and it turned out perfectly. Maybe I was just rushed, or maybe the French are correct & you need the scale.
Also, lardon. It's better in France, we can't get it exactly in the US....don't get me started on the things that are legal to buy in the US vs the things that aren't...... just buy some good bacon & do the best you can.
I like making individual quiches in these pans. Perfect size to be served with a salad.
I've also included the photo of the actual recipe for you, so nothing will be lost in translation. Ignore my handwritten notes which were for a time when I was making more.
Link to the cooking school in Paris below. They teach classes in English!