This Recipe uses:
- Deep pie crust
- Bacon or lardons
- Cheese (gruyère, cheddar, emmental, etc.)
- Heavy cream
- (Optional) Mushrooms
- (Optional) Onions
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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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.
Frequently asked questions
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?
Can you freeze a quiche?
As long as you put in an airtight container, an unbaked quiche should be fine. You can also use an already frozen crust before filling it, so that it won’t absorb as much moisture.
If the quiche is already baked, wait for it to cool to room temperature before freezing it in an airtight container.
- 1 deep dish pie crust
- 3 eggs
- 200g of bacon lardons (or chopped chunks of bacon)
- 3/4 cup of crème fraïche (heavy cream)
- 3/4 of milk
- 1 cup of shredded cheese (emmental, gruyère or cheddar)
- Pinch of salt and pepper
- Pinch of nutmeg
- 200g of sliced mushrooms
- 100g of finely white chopped onions
- 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 738Total Fat: 51gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 231mgSodium: 1341mgCarbohydrates: 34gFiber: 2gSugar: 2gProtein: 35g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for informational purposes only.
If you enjoyed that, check out our other classic French recipes that are easy to prepare. You may also enjoy my spinach quiche recipe, if you are looking for a version with a few more veggies. Bon appétit and à bientôt !