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Quiche Lorraine — traditional dish from Lorraine, France
Main course Meat

Food Flavour DNA

Nutritional Values

🔥450kcal
💪15gProtein
🌾45gCarbs
🥑25gFat
🌿2gFibre
⚖️250 gServing

* Per serving · 250 g. May vary.

Allergens

🌾 Gluten 🥛 Dairy 🥚 Eggs

Quiche Lorraine

How to order / say it
Say it Quiche Lorraine — [keesh loh-REHN]
Order I'll take a slice of quiche Lorraine, please.
Locally Je prendrai une part de quiche Lorraine, s'il vous plaît.
Say locally

A savory open tart filled with a custard of eggs, cream, and lardons.

Why try it?

A French brunch staple, this dish encapsulates the French skill in pastry-making and love for indulgent, comforting flavors, representing Paris in its embrace of regional culinary treasures.

How it tastes

The velvety custard melts with the crispy, buttery crust, while the smoky, salty lardons contrast delightfully with the creamy filling.

Origin & History — first documented: 1550

Quiche Lorraine hails from the Lorraine region, emerging in the 16th century as a simple custard pie; its simplicity allowed it to spread quickly, becoming a French classic.

Recipe

Ingredients

  • 🌾 200 g shortcrust pastry
  • 🥚 4 eggs
  • 🥛 200 ml cream
  • 🥩 150 g lardons
  • 🥛 100 g Gruyère cheese
  • 🧂 1/4 tsp nutmeg

Method

  1. 1 Roll out pastry and line a tart tin.
  2. 2 Fry lardons until crispy, set aside.
  3. 3 Whisk eggs with cream and season with nutmeg.
  4. 4 Layer lardons and cheese in pastry; pour over egg mix, bake until golden.

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All Europe recipes — France — Paris — Quiche Lorraine
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