🥧 Quiche Lorraine
Quiche Lorraine is the classic French savoury tart: a crisp pastry shell filled with a rich custard of eggs and cream, studded with smoky bacon lardons and topped with Gruyère. It bakes to a wobbly, golden filling with a salty, savoury flavour. It is served warm in slices with a green salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 pastry sheet (about 230 g)
- 150 g smoked bacon lardons
- 3 eggs
- 250 ml cream
- 80 g Gruyère, grated
- Nutmeg, salt, pepper
Method
- Line a 24 cm tin with the pastry and blind-bake at 190 °C for 12 minutes.
- Fry the lardons in a dry pan until lightly browned; drain on paper.
- Whisk eggs, cream, nutmeg and pepper; add only a little salt.
- Scatter the bacon in the shell, pour in the custard and sprinkle with Gruyère.
- Bake 30–35 minutes until just set; rest 10 minutes.
How to make it lighter
- Use lean bacon and drain off the rendered fat.
- Replace part of the cream with water.
- Cut 8 slices instead of 6 and serve with salad.
History
The dish comes from Lorraine in north-eastern France, where the original version used only eggs, cream and smoked bacon; cheese was added later. The name quiche is usually linked to the German word Kuchen, meaning cake.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →