Tarte Paysanne

Tarte Paysanne

Tarte Paysanne

Tarte Paysanne

I love a quiche and I’m not afraid to say it!

This quiche or "tarte" as it’s known around these parts is a simple “Paysanne” - “Peasant”, tarte that is quick and easy to make and it’s really tasty!

You can modify the ingredients to your preference or just use what you have in the fridge.


Traditionally the peasants who made this tarte used ingredients that they had on hand; lardons from pigs they reared, potatoes and onions that they grew, eggs from their chickens and cheese (which would have been "mountain cheese") from the milk they took from either cows, sheep or goats.

You can use cheddar if you like more zip or chopped dried ham for a slightly different taste. If you prefer a creamier taste you can always substitute some mike with some creme fraiche.


Tarte Paysanne
Tarte Paysanne


125g/40z plain flour
55g/2oz butter cubed
2-3tbsp cold water
pinch of salt


1 packet (250g) smoked bacon pieces/lardons
one med onion – shredded
2 med potatoes cooked, cooled, peeled and sliced into ¼ inch thick rounds
fresh chives snipped into small pieces
emmenthal cheese grated – as much as you like!
2 eggs
½ pint milk
salt and pepper for seasoning 



The Mix: 

Set your oven to 200c/180c fan assisted/gas 6

For the Pastry

Put the flour and salt together in a bowl and add the butter
Using your fingertips rub the butter into the flour until the mixture resembles breadcrumbs
Using a knife add enough water to bind the dough together
Wrap in plastic wrap and chill for 15 min before using
Whack the flour, salt and butter into a food processor, whiz until fat is rubbed in
With the processor running add water in a slow stream until dough is bound together
Wrap in plastic and chill
Buy pre-made, ready rolled pastry!

I used a 23cm diameter deep flan tin for this tarte but use what you have.
Roll out your flour, line the tin and blind bake the pastry case for about 15minutes
Remove your baking beans and cook for another 5 minutes

Reduce the oven temperature to 180c/160c fan/gas 5

In a dry pan fry the lardons until golden then add the onions, cook for a further 5 minutes or until the onions turn transparent
Allow mixture to cool slightly
Once your pastry case is partially cooked (blind baked) you can start layering the tarte.
Start with a layer of potato, season then sprinkle with lardon/onion mixture and a layer of chives and grated cheese
Continue layering until you reach the top of the pastry. Don’t go too high, you’ll need to leave a bit of space for the eggs to rise.
Whisk the eggs into the milk until combined then pour mixture onto the filling until it reaches the same level as your last layer.
Sprinkle with a final bit of grated cheese then bung it in the oven for about 25-30 minutes or until eggs are puffed up and golden

Serve either warm or cold with a crisp green salad tossed with yummy French dressing and have a glass of your favourite wine at hand




Drink This: 

A chilled glass of Provence Rosé

Provence Rose

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