International Recipes and Cooking Around the World

Quiche Lorraine

Quiche lorraine with a slice missing

(French bacon and egg tart)

Image by _nezemnaya_

Average: 4 (7 votes)

Quiche lorraine is the classic quiche from the Lorraine region of eastern France. It makes a nice brunch or picnic dish and goes well with a salad and a glass of chilled white wine or rosé.

4 to 6 servings


  • Pâte brisée or pre-made pie crust - 1
  • Bacon, chopped -- 6 to 8 slices
  • Cream or half-and-half -- 1 1/2 cups
  • Eggs, beaten -- 3
  • Nutmeg -- pinch
  • Salt and pepper -- to taste
  • Butter -- 1 or 2 tablespoons


  1. Preheat oven to 400°F. If using pâte brisée, roll it out into a circle large enough to line a lightly greased 8-inch or 10-inch tart pan, spring-form pan or pie pan. The pastry should come at least 1 inch up the sides of the pan. Chill well while preparing remaining ingredients.
  2. Bring about 1 quart of water to a boil. Add the bacon and blanch for 1 or 2 minutes. Drain well and saute until browned in a skillet over medium-high heat. Drain on paper towels and sprinkle over the bottom of the chilled crust.
  3. In a large bowl, beat together the cream or half-and-half, eggs, nutmeg, salt and pepper. Pour the cream mixture into chilled crust, taking care not to fill it more than 3/4 full. The quiche will puff up as it bakes.
  4. Set the quiche on a baking sheet and then in the oven. Bake until the quiche puffs and the crust is a light brown, about 25 to 30 minutes. A knife inserted into the middle of the quiche should come out clean.
  5. Cool slightly and then remove from the tart pan to a serving dish. If you use a pie pan, serve the quiche from the pan without removing it. The sloping sides will not support the weight of the quiche.

Quiche Variations

  • Quiche Alsacienne: Add some sautéed onions.
  • Classic quiche lorraine does not contain cheese, but many recipes call for shredded Gruyère. Use about 1 cup and spread it over the bottom of the chilled crust along with the bacon.
  • Use a pre-made pie crust only if you have to. It's just not the same.
  • Blanching the bacon removes the excess smokiness of the bacon. You can skip this step if you want.


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