Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Quiche Lorraine with Turmeric Curry Crust
A twist on the classic French quiche Lorraine featuring a homemade buttery crust colored and flavored with turmeric and Madras curry, filled with a rich custard of eggs, cream, milk, and smoky lardons. Perfect for brunch, lunch, or dinner.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Sabling the butter correctly to achieve a sandy texture.
- • Keeping the dough cold and allowing the 30‑minute chill to prevent shrinkage.
- • Do not over‑knead the dough; it should stay tender.
- • Baking until the custard is just set; over‑baking makes it dry.
Safety Warnings
- • Handle the hot oven and pan with oven mitts to avoid burns.
- • Ensure the custard reaches an internal temperature of at least 70°C to safely cook the eggs.
- • When blanching lardons, watch the pot to prevent boiling over.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Raspberry Tiramisu with Homemade Biscuits
A light and fruity raspberry tiramisu, made with homemade (finger) biscuits, a silky mascarpone cream and a raspberry coulis. Ideal for an elegant dessert without classic ladyfingers.
No-Knead Overnight French Baguettes
A hands-off, no-knead method for making authentic, crusty French baguettes at home with just five minutes of active work. Mix the dough at night, let it rise overnight, shape and bake in the morning for fresh baguettes at breakfast.
Salmon steak with creamy cherry tomato sauce and confit potatoes
An elegant dish of crispy salmon steaks, topped with a creamy cherry tomato sauce, served with giant confit potato fries prepared the day before. Ideal for a refined yet approachable dinner.
Nectarine Entremet with Lychee Mousse
An elegant entremet composed of a lightly tangy nectarine insert, a moist almond dacquoise, an airy lychee mousse and a velvet cocoa butter glaze. Ideal for special occasions or a refined summer dessert.
Chocolate and Carrot Cake without Butter
A moist cake with 60% dark chocolate and carrot purée, without butter and with less sugar. The carrot adds sweetness and moisture, the chocolate gives a melting texture.
Classic Flan (Crème Caramel) with Caramel Sauce
A smooth, glossy flan made with whole eggs, whole milk, and coconut cream, set in a caramel‑lined ramekin and baked in a water bath. The recipe walks you through a wet‑caramel base, gentle tempering of the custard, and the perfect jiggle‑to‑set ratio for a restaurant‑quality dessert.