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Quiches

The Quiche Lorraine, along with its many variations, is one of the best known French foods around the world. As French bakers, we pride ourselves on the quality of the fresh quiches that we serve in our PAUL bakeries every day. Pop in and pick up a delicious meat, fish or vegetarian quiche for a really tasty lunch.

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Quiches

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Flamiche or flamique is a specialty of Picardy in the north of France: a puff pastry tart made with leeks and cream. PAUL’s Leek Tart (Flamiche Poireaux) has a pastry is made of a brioche type dough laminated with butter. It is a rich and buttery savoury redolent of the rich yellow cream for which the North of France is famed. Quiche Lorraine is a savoury, open-faced pastry crust with a rich filling of cream and cheese, usually Gruyère, onion and parsley set with eggs. The whole is flavoured with smoked bacon, for which the area of Alsace Lorraine is well known. The PAUL Quiche Lorraine is made with Emmental cheese rather than Gruyère, and is equally delicious. Conventionally, tourte, from the Latin ‘torta’ meaning twisted or folded, is a closed savoury pastry. This has broadened out to cover open savoury tarts as well. The Salmon and Spinach Tart (Tourte Saumon Épinard) is a well-known savoury from northern France where both spinach and smoked salmon are in abundance and make a truly delicious morsel when baked in PAUL’s flaky buttery pastry with eggs and cream.

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