Quiche Lorraine: the French Recipe of the Fabulous Rustic Pie!

Quiche Lorraine is a typical preparation of the French cuisine, ideal to be enjoyed as an appetizer. It is a rustic cake made up of a crunchy shell of shortcrust pastry, in perfect contrast with the soft filling made of eggs, fresh cream, Emmental cheese and bacon. The word quiche literally means "rustic", while the term lorraine indicates the region of origin of the original version, Lorraine.

Bringing it to the table is not at all complicated: the shortcrust pastry is packaged as in school, left to rest in the fridge for an hour and spread out in a thin layer, then transferred into a well-buttered round mould. Spread the bacon on the bottom, browned in a pan without adding fat, add the cheese in pieces and finally pour over the mixture of cream, eggs, salt, pepper and nutmeg.

Once you have cut off the excess edges, all you have to do it bake everything in static mode, at 356°F for about 40 minutes, monitoring the cooking and making sure that the surface does not darken too much: the result is a savory pie with golden edges and with a creamy heart, to be offered cut into wedges for any family lunch or dinner, or for an aperitif with friends.

Quiche Lorraine's Origins

Quiche Lorraine, a classic French dish, originated in the medieval kingdom of Lothringen, which the Germans later called Lorraine. The region’s name forever ties to this savory tart, which showcases the simple, hearty fare favored by its locals. Traditionally, Quiche Lorraine began as a modest, open-faced pie made from bread dough, cream, and eggs. Over time, lardons or bacon strips became a key ingredient, reflecting the dish's evolution into a richer, more flavorful meal. While modern interpretations often incorporate cheese and onions, the classic Quiche Lorraine sticks to its roots with a focus on the custardy texture of eggs mixed with cream and the savory depth of bacon, all encased in a buttery pastry crust. This dish perfectly embodies the culinary heritage of its namesake region, blending simplicity with indulgence.

What's the Difference Between Other Quiches and Quiche Lorraine?

Quiche Lorraine distinguishes itself from other quiches primarily through its specific ingredient list and its cultural heritage rooted in the Lorraine region of France. Unlike many modern quiche variants that incorporate a range of vegetables, cheeses, and even seafood, Quiche Lorraine sticks to a more traditional composition. Its key ingredients are lardons or bacon, eggs, and cream, which offer a rich and savory depth of flavor. Historically, the original Quiche Lorraine did not include cheese; however, contemporary recipes often feature Gruyère or another similar Swiss cheese to add a nutty complexity. This adherence to a simpler, more focused flavor profile centered around the bacon and custard mixture sets Quiche Lorraine apart, showcasing the rustic and robust characteristics of its regional origin.

Can I Use Onion Instead of Leek?

Yes, you can definitely use onions instead of leeks in your quiche recipe. Onions will provide a slightly stronger and sweeter flavor compared to the milder, more delicate taste of leeks. When substituting, use a similar quantity of onions as you would leeks. Be sure to sauté the onions until they are golden and soft, which will bring out their natural sweetness and ensure they blend well into the quiche filling.

Tips and Variations

– To prevent a soggy bottom, consider partially baking the shortcrust pastry before adding the filling. Known as "blind baking," this process involves lining the pastry with parchment paper and filling it with baking beans or rice and baking for about 10 minutes. Remove the weights and bake for another 5 minutes to dry out the base.

– Sautéing your leeks and bacon not only helps them develop a richer flavor but also removes excess moisture that could make the pastry soggy. Let the mixture cool slightly before adding it to the pastry shell to prevent the eggs from cooking prematurely.

– For a richer custard, substitute some of the cream with half-and-half or use a combination of cream and whole milk. This will give the quiche a creamier texture without making it too heavy.

– Replace the bacon with a mix of mushrooms and spinach. Sauté the mushrooms until they are golden and have released all their moisture, then add the spinach until it wilts. This combination offers a delicious and hearty alternative to the meat.

– While Emmental cheese provides a wonderful nuttiness to the quiche, experimenting with other cheeses can change the flavor profile. Gruyère, for instance, can add a more complex flavor, while a softer cheese like goat cheese can introduce a creamy tang.

– Incorporate other vegetables like bell peppers, tomatoes, or artichokes for added texture and flavor. Make sure to cook these vegetables to remove excess water before adding them to the pastry shell.

– Introduce herbs and spices to complement the existing flavors. Chives or parsley can add a fresh note, while a pinch of cayenne pepper can give it a little heat.

– For a different take on the crust, try using puff pastry for a flakier base, or a whole wheat pastry for a nuttier, healthier alternative.

What Can You Serve With Quiche Lorraine

Quiche Lorraine pairs beautifully with a variety of side dishes that complement its rich and savory flavors. A simple green salad dressed with a light vinaigrette offers a fresh, crisp contrast to the creamy texture of the quiche. For a heartier meal, roasted vegetables like asparagus, bell peppers, or brussels sprouts provide a delightful mix of textures and flavors that enhance the quiche's taste. Additionally, a fruit salad can add a sweet and refreshing element to the meal, balancing the salty notes of the bacon in the quiche. For brunch settings, Quiche Lorraine also goes well with soup, such as a classic tomato or a creamy leek and potato soup, rounding out a satisfying and diverse meal.

More Quiche Recipes You Might Love

Broccoli Quiche

Farmer's Market Quiche

Crab Quiche

Mushroom Quiche

How to Store Quiche Lorraine

Quiche Lorraine can be stored into an airtight container, inside of the fridge for up to 3-4 days.  For longer storage, Quiche Lorraine can be frozen, wrapped tightly with plastic wrap and then with aluminum foil for up to three months.

Find out how to prepare Quiche Lorraine by following the step-by-step recipe and advice.

How to Prepare Quiche Lorraine

Place a sheet of shortcrust pastry on a round baking tray. Arrange the shortcrust pastry, pressing the edges and removing the excess.

Prick the pastry with a fork.

Place the bacon strips in a pan with the leek slices and sauté them until golden and crispy.

Add the leek and the bacon mixture to the pricked pastry.

Add the Emmental cheese cubes to the bacon and leek mixture on top of the pastry.

Inside of a glass bowl, pour the five eggs, the fresh cream, add salt, pepper and nutmeg and then mix them together using a hand whisk.

Pour the egg mixture over the the pastry and the bacon, leek and Emmental cheese mixture.

Bake the Quiche Lorraine inside the oven at 356°F (180°C) for about 45 minutes.

Let it cool before serving, then cut it and enjoy!