Quiche Lorraine recipe for the Omnia oven

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Quiche Lorraine in the mobile home

Today there is one Omnia oven recipe for the camper kitchen by Chris from @camper_culinaric. Once again he has outdone himself with his Quiche Lorraine recipe for the Omnia oven. Just looking at his quiche makes my mouth water. We are also happy to prepare the French specialty from Lorraine at home. With Chris' recipe you can also cook Quiche Lorraine quickly and easily on motorhome trips. How to do this, Chris shows us in his recipe and in his Video on YouTube.

Ingredients for the Quiche Lorraine recipe

  • 250 grams of flour
  • five eggs
  • 200 grams of bacon cubes
  • 160 grams butter
  • a bunch of spring onions
  • a stick of leeks
  • 250 milliliters of cream


Quiche Lorraine at Omnia
Quiche Lorraine at Omnia

Preparation in the Omnia oven

First, chop the leeks and onions very finely. Then you wash them. This will make them cleaner than washing them before chopping them up.

Then you melt butter in the pan. Then you add the bacon and fry it in the pan. Then you add the leeks and onions so that they can fry.

When the leek is done, take the pan off the stove and let it cool down.


Quiche Lorraine recipe in the Omnia oven
Quiche Lorraine recipe in the Omnia oven

This is how you prepare the dough

For the dough, mix 160 grams of ice-cold butter, 250 grams of flour, an egg and some salt. The butter must be ice cold. The best way to do this is to put them in the freezer first. Knead the dough until you get a smooth dough.

You then wrap it in cling film and chill it in the fridge.


Good Appetite
Quiche Lorraine recipe

Completion of the quiche Lorraine

Now add four eggs and 250 milliliters of cream to the onion and leek mixture.

Season everything with pepper, salt and nutmeg. You mix it up well.

Now, get the chilled dough out of the fridge and use a rolling pin – or a wine bottle, like Chris does – to roll it out to fit in the Omnia oven.

Now put the dough in the baking pan. Use excess dough to repair torn areas.

Then the filling goes into the Omnia.

Start by baking the Quiche Lorraine on full gas for five minutes. Then you bake them for another hour at half the gas.

Be careful when removing the quiche from the tin. Otherwise it could break.

We would like to thank Chris for this recipe and wish you a good appetite.



Bake Quiche Lorraine in the Omnia
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Source: Recipe by Chris from Camper Culinary

Text: © Copyright Monika Fuchs and TravelWorldOnline
Photos © Copyright Chris of Camper Culinary

Quiche Lorraine recipe for the Omnia oven

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn