Quiche Lorraine is a classic French savory pie that originates from the Lorraine region in northeastern France. It’s a popular dish known for its rich and creamy filling, encased in a buttery, flaky pastry crust. Here’s a detailed description of Quiche Lorraine:

Ingredients and Components:

  1. Pastry Crust:
    • The crust is typically a shortcrust pastry, made with flour, butter, a pinch of salt, and sometimes a little bit of water to bind it together. It’s pre-baked (a process known as blind baking) to ensure it remains crisp even after the filling is added.
  2. Filling:
    • Eggs and Cream: The base of the filling consists of eggs and heavy cream or crème fraîche. This mixture gives the quiche its characteristic creamy and custard-like texture.
    • Bacon or Lardons: Traditionally, Quiche Lorraine includes smoked bacon or lardons, which are small strips of fatty bacon. They are usually fried until crispy before being added to the quiche.
    • Cheese: While not part of the original recipe, modern versions often include cheese such as Gruyère, Emmental, or Swiss cheese, which adds a rich, savory flavor.
    • Seasonings: The filling is typically seasoned with salt, pepper, and sometimes a pinch of nutmeg for added warmth and depth of flavor.


  1. Crust Preparation:
    • The shortcrust pastry dough is rolled out and placed into a tart or quiche pan. The edges are trimmed and the base is pricked with a fork to prevent bubbling. It’s then blind baked, often with pie weights, to set the crust.
  2. Filling Preparation:
    • The bacon or lardons are fried until crisp and then drained on paper towels.
    • In a bowl, eggs and cream are whisked together until well combined. Seasonings are added at this stage.
    • The bacon (and optional cheese) is spread evenly over the pre-baked crust. The egg and cream mixture is then poured over the top.
  3. Baking:
    • The assembled quiche is baked in an oven at around 375°F (190°C) until the filling is set and the top is golden brown. This typically takes about 25-30 minutes.
    • The quiche is allowed to cool slightly before serving to ensure clean slices.


Quiche Lorraine can be served warm or at room temperature. It’s versatile and can be enjoyed as a main course, often accompanied by a simple green salad, or as part of a brunch spread. It can also be served cold, making it a great option for picnics or buffets.


While the traditional Quiche Lorraine is focused on the egg, cream, and bacon combination, there are many variations that incorporate different ingredients such as onions, leeks, mushrooms, spinach, or even seafood. These variations, while delicious, move away from the classic definition of Quiche Lorraine.

In summary, Quiche Lorraine is a delightful and indulgent dish that highlights the rich, savory flavors of bacon and creamy egg custard, all held together by a perfectly crisp pastry crust.

Image from Once Upon a Chef