Le Pain Quotidien – I Love You

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A Belgian bakery, café Le Pain Quotidien is a new favorite at Fashion Island.  It opened the last month to rave reviews.  It’s super easy to find. Park outside Forever 21, head to the escalator and the restaurant is at the top.   You can smell the bakery in the air when you round the corner.   Remember where Babystyle and the carousel once resided?  The restaurant is located there, with a much different look.

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The inside is communal and cozy.  You may also choose to sit outside to enjoy views of the gorgeous Pacific Ocean. Not bad, not bad at all.

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Le Pain Quotidien’s cuisine features their well-known tartines, salads, cheeses, fruits, nuts, and spreads with their signature bread.  Everything is fresh and tastefully put together.  You can randomly pick anything off the menu and it will be amazing. Above is a Grilled Chicken and Smoked Mozzarella with arugula & basil pesto Tartine at a lunch time visit. A breakfast run, sampling the quiche and omelets, soon followed, to which I fell even more deeply in love. The coffee is also good my friends.

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Would you care for dessert?

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The bakery must also be mentioned. Just look at this eye candy!  All their muffins, tarts, macaroons, and cookies are baked daily.  Lines start around meal times, be sure to plan for a little extra time for take out.

For those of you who don’t have a Le Pain Quotidien in your neighborhood and still wish to try one of their dishes.  The Los Angeles Times featured a Le Pain Quotidien Quiche Lorraine recipe adapted by SOS a while back.  Here it is for you to give it a try and enjoy!

I love my new recipe plugin – hope you like it and it makes printing recipes for the ole blog easier.


A Quiche Lorraine To Remember
Le Pain Quotidien's quiche Lorraine adapted by Los Angeles Times:
  • 1¾ cups diced leeks, white and light green only {about 2 large leeks}
  • ¾ cup diced onion
  • 2½ teaspoons olive oil
  • 1¼ cups flour
  • 1 tablespoon plus 2 teaspoons cornstarch
  • Salt
  • 6 tablespoons butter
  • 4 eggs, divided
  • ½ cup plus 1 tablespoon heavy cream
  • 1 cup plus 2 tablespoons sour cream
  • Pinch nutmeg
  • Pinch pepper
  • 1½ cups diced ham ( ¼ -inch dice)
  • ¾ cup grated Swiss cheese
  1. Heat a large saute pan over medium-low heat. Saute the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.
  2. Meanwhile, in the bowl of a stand mixer (or a mixing bowl), combine the flour, cornstarch and one-fourth teaspoon salt. Add the butter and mix with the paddle attachment (or by hand with a fork) until combined. Add one egg; mix until dough forms.
  3. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.
  4. While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter.
  5. Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.
  6. Bake until puffed and golden, about 25 to 30 minutes in a 350 degree oven. Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.


  1. This is in the old Babystyle location? Isn’t there another bakery of sorts on the corner across the way in front of what used to be Robinsons-May (what’s it now, Bloomingdales? No, that’s not it…hell, I can’t remember – but I do know it was like a La Brea Bakery, maybe?).
    Anyway, that spot at the top of the escalators is one of my favorites in Orange County. Great view of the ocean. Love.
    So, we must meet for coffee and breakfast, yes?
    Wendy recent posted..Professional Head Shots by Dez & Tam

    • It was a cafe before Le Pain. I just do not recall. Since I bought WAY too many baby items from Babystyle, my wallets has made be remember them foremost.

      Yes, to breakfast. Ready to INK it in…. – kat

  2. This place looks DIVINE! I think this is a MUST for brunch.
    Heather @ Cheeky Woman recent posted..Fashion File: Biker Chic

  3. Great post! I’ve been waiting for this place to open–just in time for traveling relatives. I’m going to make the quiche this weekend and will let you know the result. What a great plug-in!
    Jackie Bernardi recent posted..Have Smoother Skin in 20 Minutes with This Easy Homemade Enzyme Exfoliant

  4. i probably shouldn’t have read this before breakfast. now i just HAVE to have quiche! thanks for the review and for the recipe! 😉
    Rory, Chocolate Hair / Vanilla Care recent posted..Washing Your Child’s Natural Hair (An Introduction)

  5. I have so missed Babystyle (and the carousel!) but I think I can be talked into a trying out the new bakery!
    Mama Bub recent posted..To Clarify

    • Mama Bub, the carousel now resides at the Great Park, right next to the Orange Balloon. Check it out! I miss Babystyle too.

  6. UPDATE : Every one is asking about the new Recipe Plugin. I searched long and hard….drum-roll. It is a WordPress Plugin EasyRecipe. Here is the link for more details.


    It was created in August 2011. It has huge functionality within its formatting range. Fingers crossed that it holds up.


  7. I’ve been dying to try this! I passed it on the way to dinner one night at Great Maple and seriously paused for a minute trying to decide if I should ditch that for the bakery. Your photos are making me want to drag the kiddos there for an afternoon snack right now. 🙂
    sharon recent posted..Light up your next event with DPS and The Event Company {Orange County Resources}

  8. Sharon, they would drool over their GIANT chocolate chip cookies. Cookie Monster would even give them at +like.

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