And for vegan readers out there, you too can enjoy this dish with a few easy swaps. Here's everything you need to know to ...

Trim the pastry edges to get a perfect edge and then serve in wedges. To freeze the quiche Lorraine: Allow to cool completely after step 8, then wrap in cling film. Freeze for up to 3 months.

Trim the pastry edges to get a perfect edge and then serve in wedges. To freeze the quiche Lorraine: Allow to cool completely after step 8, then wrap in cling film. Freeze for up to 3 months.

The earliest versions of Quiche Lorraine date back to the 16th century, when it was a bread dough pie filled with an egg and cream custard, often seasoned with smoked bacon.

In this episode of Sam Choy’s in the Kitchen, Sam and John bring you a selection of “quick and easy” dishes that anyone can ...