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Quiche Reine-ClaudeLorraine is the land of quiches and Alsace of guiches. Both are names for an open flan with a cream filing combined with sweet or savoury ingredients. This flan is filled with greengages (Reine-Claudes) and served with pâtissière cream.


serves totaltime preptime cookingtime
6 persons 1 hour
10 minutes
40 minutes 30 minutes


{tab Ingredients}

  • 1 Flan Crust
  • 225 grams Greengages
  • 4 tablespoons Greengage Jam
  • 1 tablespoon Lemon Juice
  • 150 ml Cream, double

Pâtissière Cream:

  • 2 medium Eggs
  • 50 grams Caster Sugar
  • 25 grams Plain Flour
  • 300 ml Milk
  • ½ teaspoon Vanilla Essence

{tab Instructions}

  1. Bake or buy a 18 cm flan case, made from sweet shortcrust pastry.
  2. Leave the baked flan to cool completely before assembling the sweet.
  3. Make the pâtissière cream next as this too should not be used until quite cold, put 1 whole egg and 1 egg yolk in a mixing bowl (set aside the remaining egg white).
  4. Whisk the sugar with the eggs until creamy and near white, then whisk the sifted flour into the eggs, and gradually add the milk.
  5. Pour the mixture into a small saucepan and bring to the boil, whisking continuously.
  6. Simmer this custard-cream over very low heat for 2 - 3 minutes to cook the flour.
  7. Flavour to taste with vanilla essence and pour the cream into a shallow dish to cool.
  8. Stir from time to time to prevent a skin from forming.
  9. Spread the cold pâtissière cream over the base of the flan case.
  10. Cut the greengages in half, remove the stones and arrange the fruit over the cream.
  11. Put the greengage jam in a small heavy-based pan, with 3 tablespoons of water and the lemon juice.
  12. Cook over low heat, stirring until the jam has dissolved and the mixture is clear.
  13. Increase the heat and boil rapidly to form a glaze.
  14. Do not over-boil - the glaze is ready when it will coat the back of the spoon and falls off in heavy drops.
  15. Rub the glaze through a coarse sieve.
  16. Spoon the glaze over the greengages, covering them completely, brush the top of the flan with the remaining glaze to give a smooth finish.
  17. Set the flan in a cool place until the glaze has set.
  18. Just before serving, whip the remaining egg white until stiff, but still moist.
  19. Whip the cream into soft peaks and fold in the white, sweeten to taste with a little sugar and serve in a separate bowl to accompany the quiche.


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