Rosa Jackson

"Of the bakeries in Paris, Gérard Mulot probably does the most outstanding classic quiche. For him, there should be just enough cheese (Comté in this case) to bring a nice golden colour to the filling; he labels quiche with too much cheese “quiche lorraine parisienne”."

Kate Boyle

"On first mouth full, it was love at first bite. Salty bacon, an egg and cream mixture which was light and fluffy and pastry that oozed buttery, flaky goodness."

Aileen Tse

"The quiche lorraine was beyond anything I've ever dreamed of - velvety smooth and delicately baked."