Quiches Lorraine - Individual Size (Ready-to-Bake)

₱ 540

There is nothing quite like the smell of a buttery French tart warming in the oven. Our Individual Quiche Lorraine brings that exact Parisian café experience to your kitchen. It’s a labor of love, hand-crafted by our French Chef using an old-school recipe that honors the traditions of the Alsace region.

The star of the show is the contrast: a crumbly, melt-in-your-mouth pâte brisée (shortcrust) that holds a generous, silky filling of fresh eggs and cream. We don’t skimp on the good stuff—every bite is packed with savory pieces of smoked bacon and the nutty pull of melted Emmental cheese. It’s rich, comforting, and exactly what a quiche should be.

Chef's Tips: How to Get that Perfect Bake

While you might be tempted to rush, the secret to a great quiche is patience. Cooking from frozen ensures the pastry stays crisp while the center stays velvety.

In the Oven: Preheat to 200°C. Bake your quiche on a tray for about 50 minutes. You’re looking for a beautiful golden top and a pastry that feels firm to the touch.
The "Rest" Rule: This is the most important step! Let your quiche sit for 5 minutes after taking it out. It lets the custard set properly so every forkful is perfect.
Air Fryer: If you're in a hurry, 180°C for 20-25 minutes works great, just keep an eye on that golden crust.

Common Questions

Can I just pop this in the microwave?

Honestly? We wouldn't recommend it. A microwave will make that beautiful buttery crust go soft and sad. To get that authentic flaky crunch, the oven is your best friend.

What’s the best way to serve this for lunch?

Because it's so rich and savory, it loves a bit of acidity on the side. A simple bowl of mixed greens with a sharp vinaigrette or a light tomato soup makes it a complete, balanced meal.

Is there cheese in a "real" Quiche Lorraine?

Purists in France might argue that the original recipe was just cream, eggs, and bacon. However, we add Emmental cheese because the way it melts into the custard adds a level of depth and flavor that’s hard to beat!

How to Make Quiche Lorraine

Follow these steps to ensure a perfectly flaky crust and silky center.

Preheat: Set your oven to 200°C (400°F). A hot oven is the secret to "recrisping" the buttery shortcrust.
Bake: Place the quiche on a baking tray directly from the freezer. Bake for 50 minutes until the top is golden and the pastry is firm.
Rest: Let the quiche sit for 5 minutes before serving. This allows the custard to set so you get a clean, perfect slice.

Bacon, ham, emmental, eggs, butter, flour, milk, cream, spices.

*Allergen information: product made in a workshop that uses celery and mustard.

Average Nutritional Values (serving size 85g)	Per 100 g
Calories	200
Total Fat	13 g	20%
Saturated Fat	7 g	35%
Total Carbohydrates	11 g	4%
Protein	9 g
Salt	.37 g	15%

Percent values are based on a 2000 calorie diet.

Prepared by a French chef in the Philippines.

Storage & Shelf Life

Storage: Keep frozen at -18°C until ready to use.
Handling: Never refreeze a thawed product. For best quality, bake directly from frozen.
Shelf Life: Refer to the date indicated on the packaging (typically 12-18 months at -18°C).