Quiche Lorraine

Most French people in my entourage know how to make a good quiche Lorraine – this dish is as classic as a baguette and is part of the french culinary heritage. I did find out recently that it was originally German, but somehow turned French when cheese was added to the recipe in the Lorraine region. It’s the perfect light lunch to have, some sort of comfort food for most. My father-in-law loves this quiche, and I serve it with a spinach salad, roasted pine nuts, radishes and avocado. Simple and delightful. As I am a busy mom, I use Herta’s pate feuilleutée (ready-rolled puff pastry), the quality is excellent. But when I have time, I will make my own pastry. It is best to use your pastry straight from the fridge when it is still cold – I find the results are better. Nothing beats a home-cooked quiche Lorraine fresh from the oven. And here’s the best part, it takes about 10 minutes to prepare.

Ingredients (for 4-6)

200 grs chopped bacon
4 eggs
150 ml crème fraiche
2 handful or grated Emmenthal or Gruyère
100 ml milk
5 grs ground nutmeg
salt and pepper


230 grs sheet of puff pastry (bought in store)

Pre-heat your oven 220° degrees celsius.

Fry the lardons without any oil until golden and cooked. Place aside on kitchen towel to absorb excess fat. In a bowl, mix the eggs, milk, crème fraiche, nutmeg, salt and pepper. Whisk the mixture till it becomes light and slightly frothy. Roll out your pastry and line your baking dish. Pour the egg/milk mixture, sprinkle the grated cheese and bacon evenly. Bake for 30 minutes and leave to rest 5 minutes before serving.

To serve with spinach salad with roasted pine nuts, radishes and avocado.


200 grs baby spinach leaves
A handful of pine nuts
6 radishes (finely sliced)
1 avocado (chopped)
5 tbps Olive oil
Red wine vinegar
1 tsp mustard
Salt and pepper

Prepare the vinaigrette in a salad bowl, first add olive oil, whisk in the vinegar, then the mustard, followed by salt and pepper. In a frying pan, place the pine nuts and roast for 5 minutes on a low heat or until golden. Leave to cool. Toss in the washed spinach leaves, sliced radishes, chopped avocado and sprinkle with the pine nuts.

5 thoughts on “Quiche Lorraine

  1. Coincidentally, I am serving quiche Lorraine for dinner as well…. I just wanted to point out that for Americans seeking to replicate quiche Lorraine they tasted in France, you might try a good quality ham in place of the “bacon” (unless you are buying bacon straight from a butcher) — ham will be closer to the French ingredient than standard American bacon, which is too salty. I just cut up some Boar’s Head ham into lardons and the quiche is lovely… I also make a couple tart crusts ahead of time and keep them, in their tart pans, in the freezer. I can blind bake one straight out of the freezer in the time it would take to roll out store-bought puff pastry. I brush the tart crust with an egg yolk before the last few minutes of the blind bake, then add that extra white into the quiche (my family prefers a lighter quiche to a wetter, custardy quiche, but that is personal taste!). I also add a couple of tablespoons of minced raw onion to the custard, but I know the use of onion and cheese vary by household…

  2. yummie……hi MiMi, been awhile, I have been having a challenge getting your page opened, I am around though, seeing the pretty ideas for things to cook…..changing the measurements to US measurements, lol, so beautiful there….my dream to live in France ~

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