This is the humble quiche, but not as you know it.

Each region of France has its own version of the classic savoury tart, but Quiche Lorraine is the mother, or should we say mère, of them all. This recipe features in Oceania Cruises‘ cooking classes in The Culinary Center, but it’ll taste almost as good as a working from home lunch until we can get back onboard.



  • 185g plain flour
  • Pinch of salt
  • 10tbsp butter, cubed
  • 1 egg yolk
  • 2 tablespoons ice water


  • 450g pancetta, cubed
  • 4 eggs
  • 180ml heavy cream
  • Pinch of nutmeg
  • 175g grated Emmental



In a food processor, combine the flour and salt and pulse to mix. Add the butter cubes and pulse until the mixture becomes coarse. While pulsing, add the egg yolk followed by the ice water. The dough should be crumbly but hold together when pressed between your hands. Remove from the food processor, wrap tightly in plastic and refrigerate for 1 hour.

Preheat the oven to 190°c. Place the dough between two sheets of floured parchment paper and roll until 12 inches in diameter. Drape the dough over a rolling pin and unroll into a ceramic quiche dish, crimping the edges and poking the bottom of the dough with a fork. Place one of the pieces of parchment on top of the dough and cover with an even layer of dried beans or pastry weights. Blind bake the dough until a toasty colour just begins to form, about 10 to 12 minutes. Remove from the oven and let cool.


In a small pan over high heat, sear the pancetta until crispy. Transfer onto paper towels to drain. In a medium bowl, whisk together the eggs, cream and nutmeg.


Decrease the oven temperature to 120°C. Scatter the pancetta and cheese evenly on the baked and cooled dough. Pour the egg mixture into the dough. Bake until the centre is cooked, about 30 to 45 minutes. Serve warm.