Main course, Recipes, Starter

Genuine Quiche Lorraine

Quiche Lorraine, the genuine French recipe

Today it’s snowing in Paris. It’s really winter time and I am frozen. My choice for today’s dinner will be a Quiche Lorraine, a traditional winter regional recipe. This recipe comes from Lorraine in the North-East part of France but today every French loves it. It has became an institution in France: it’s one of French favorite recipes! It’s very easy to prepare and served with a green salad it’s a perfect choice for a family dinner.

Did you know? Quiche comes from the German word “Kuchen” which means cake. It is served since the 16th century! At that time, the Quiche Lorraine was prepared with a bread dough and has been replaced by a shortcrust pastry in the 19th century. It was filled with ingredients easily available in the country: eggs, cream and bacon!

This pie is generally eaten as a starter in France. Personally I prefer to serve it as a main course (it’s a generous pie!)

Quiche Lorraine recipe

 

For 4 servings (as a main course)

Ingredients

  • Shortcrust pastry
  • 7 oz (200g) thick slices of bacon (lardons in French). Better if it’s not smoked
  • 3 eggs
  • 1.25 cup (30 cl) whole double cream
  • Salt and pepper
  • Nutmeg

Instructions

  • Preheat oven to 392°F (200°C)
  • Dice the bacon slices. Brown them during 3 minutes without any oil or butter at high heat into a pan
  • Break eggs into a bowl, add the cream, the salt, the pepper and the nutmeg. Whisk the preparation until getting a smooth and homogeneous texture
  • Roll out the shortcrust pastry in a pie plate. Then, prick pastry all over with a fork.
  • Spread the grilled diced bacon on the pastry and finally cover with the egg and cream preparation
  • Down the temperature of the oven to 338°F (170°C), put the Quiche Lorraine into the bottom part of the oven and bake for about 30 minutes. Could be more or less depending on your oven and size of your pie. Check regularly the baking: the filling of the Quiche Lorraine should be a little bit “shivering”, not overcooked.
  • Serve warm but not hot with a green salad
  • Enjoy!

 

Quiche Lorraine variants

Quiche Lorraine is an old recipe from France and today many recipes exist. I have chosen to share with you the genuine recipe: only bacon, double cream and eggs!  For me it’s the best of all. But if you prefer, you can add other ingredients such as:

  • 1 chopped onion
  • grated cheese like Beaufort, Comté…
  • 1 spoon of mustard
  • use 1/2 milk and 1/2 cream (but the texture will be totally different…)
  • replace bacon by smoked ham

My recommendation: try first the genuine recipe and then, next time try to add something else in your recipe. Trust me, maybe you will decide to keep the original old  recipe! 🙂

Quiche Lorraine wine pairing

Traditionally the Quiche Lorraine was served with a beer. Wine is also an optimal choice. With the salty and creamy taste of the Quiche Lorraine, a dry, light and fresh wine will be perfect. I recommend a white wine from Alsace in France:

  • Alsace Pinot Auxerrois Blanc.
  • Alsace Pinot Blanc – Klevner Blanc.
  • Alsace Sylvaner Blanc.
  • Alsace Pinot Gris Blanc.
  • Alsace Riesling Blanc.

Other choices :

  • Sauvignon from Loire
  • Bourgogne Aligoté

 

 

6 thoughts on “Genuine Quiche Lorraine

  1. Mmm, lovely French Classic and a big favourite of my husband’s. Don’t often make him one, unless we have guests, as I sadly can’t eat it (no dairy, no meat).

  2. I am sorry to hear you cannot eat it. At least you make your husband happy. Have a nice day.

  3. Quiche Lorraine was one of the first dishes I learned to make as a young wife. I used the recipe from my new Betty Crocker cookbook and impressed even myself. I made it often, but haven’t made it in many years now. I’ve thought of it recently and looking at your recipe has motivated me. I will make it this weekend! Thanks!

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