French Quiche Lorraine
This Recipe includes:
 | Deep pie crust |
 | Eggs |
 | Cheese (gruyère, cheddar, goat cheese, etc.) |
 | Chopped bacon, pancetta or lardons |
 | Heavy cream |
 | Milk |
 | Nutmeg |
 | (Optional) Mushrooms |
 | (Optional) Onions |
 | Salt and pepper |
The classic quiche dish comes from the old department of Lorraine in France, on the edge of the French-German border. These days the department of Lorraine may be part of the Alsace region, but that doesn’t mean the dish “quiche lorraine” is going anywhere.
It is similar to the German word “kuchen“, meaning cake. You will notice that the quiche lorraine recipe is also closely related to the “flammekuche“, with the main ingredients in both being bacon lardons, heavy cream, and a pie crust. (These have been adapted into vegetarian flammekuches as well as vegetarian quiches as tastes change.)
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Main Ingredients
The traditional quiche is quite flexible for a traditional French dish. With a base of pie crust and egg, you can then add all types of ingredients you want, such as spinach and cheese, salmon, leeks, etc. But the classic quiche lorraine includes bacon lardons and plenty of it.
Bacon lardons are basically small matchstick-size pieces of bacon. They are uncooked (though sometimes they are smoked) and so it is very important to cook them before putting them in a quiche lorraine. If you can’t find bacon lardons, ordinary bacon will do, just chop it into small pieces.
Other typical ingredients in a quiche lorraine are finely minced white onions or sliced white mushrooms, but those are optional. Again, lightly sauté them in a frying pan before adding to the quiche.
I also like to add a handful of grated cheese into the recipe, for a richer consistency. Typically I suggest such as emmental, gruyère or cheddar, but any sort of hard cheese will do.
Quiche Lorraine Recipe
Equipment
Ingredients
- 1 deep dish pie crust
- 3 eggs
- 200 g of bacon lardons or chopped chunks of bacon
- 3/4 cup of crème fraïche or heavy cream
- 3/4 of milk
- 1 cup of shredded cheese eg. emmental, gruyère or cheddar
- Pinch of salt and pepper
- Pinch of nutmeg
Optional
- 200 g of sliced mushrooms
- 100 g of finely white chopped onions
Instructions
- Preheat the oven at 180C (375F).
- Place the pie crust on a baking pan and pierce lightly all over with a fork (around 2 inches apart).
- Beat the eggs, milk, and heavy cream in a large bowl.
- Cook the bacon in a frying pan for a few minutes.
- If added mushrooms or onions, lightly sauté those in the frying pan as well.
- Add the bacon, cheese, salt, pepper, and any optional ingredients into the egg mixture.
- Spread the mixture across the pie crust.
- Sprinkle across the top a pinch of nutmeg.
- Place in the oven for 45 minutes or until the top crust is browned.
- Cover with lid and serve while warm.
Notes
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
A light salad with vinaigrette and a baguette makes a lovely combination with a quiche lorraine. You could also try a mixed vegetable soup with it, especially in winter.
What drinks to serve with it?
Opt for an Alsacian white wine to keep with the theme, such as an Alsace Pinot Blanc or an Alsace Reisling.
If you prefer reds, try an Alsace Pinot Noir. You can read more about French wines here.
How to store it?
As long as you put in an airtight container, a baked quiche should be fine in the fridge or even in the freezer. Just let it cool, before placing it in.
