Quiche Lorraine – A French Classic

Quiche Lorraine, a fantastic weeknight dinner. It’s the classic French staple.

Served hot or cold, you will love this classic recipe. A simple and elegant dish that is perfect for entertaining a crowd or just a few, and each time, someone will try to get your recipe. 

From the coziness of a winter night to the warm sunny summer garden, this quiche Lorraine will be your favorite soon.

In this Article

Origins of the Quiche Lorrain

The origination of the Quiche Lorraine can be traced back to the 16th century. 

The word quiche comes from German Kuchen, which can refer to a pie, tart, and simple cake. 

Traditionally from northeastern France and southern Germany, depending on who was in power at that time, thus the German name.

Today it is considered a classic French dish widely enjoyed worldwide.

Quiche Lorraine was introduced to the US in the 1950s. American have fallen in love with it and become famous.

What is Quiche Lorraine

I have been making quiche Lorraine forever and a day. I recollect eating it at home and at a friend’s house.

Our Sunday open fresh market in Paris always had a traiteur, or caterer, which had them for you to take home and just warm. Pair it with a great green salad, we are French, after all, and there you have a great meal to satisfy your Sunday brunch or dinner. 

Of course, you can also easily make this delicious quiche at home and a few ingredients, which, as you know, are fundamental in my refrigerator, as I am sure they are in yours. 

I have made this recipe for most of my life and scribbled the recipes somewhere but never gave it a home. As I prepared to make it for all of you, I searched for my recipe, which was nowhere to be found. 

Therefore, I decided to consult my French cookbooks. To my dismay and shock, no cheese on-site within the recipe. 

Cheese or no cheese?

Six cookbooks. Speaking to my dear French friends and then consulting their two cookbooks later, it was confirmed that I had been making it wrong all those years. Oops!!

No cheese in the original Quiche Lorraine.

As I wanted to stay authentic to my roots, I must admit making it without cheese was a bit odd. My instinct wanted to add all that great cheese to it.

However, as soon as I enjoyed the first bite, I was transported back home to Paris.

My memory buds concurred, and yes, there is no cheese on the quiche. 

Why blanch the bacon?

Bacon has a fair amount of fat. Blanching removes the extra fat and the saltiness of the bacon.

How do you blanch step by step?

The blanching technique requires little time and effort and is relatively easy.

• All you need is a small pan with water that you will bring to a boil.
• Add your bacon and stir it for a minute or less as soon as the water boils. You will notice a white foam forming, which is normal.
• Remove your bacon and set aside until you are ready to use it. 

Blanching is used a lot in cooking, either to remove fat from bacon or used with vegetables to maintain their bright colors as green beans or asparagus. 

When you blanch vegetables, such as green beans, you are always recommended to place the vegetables once blanched in a bath of cold water and ice cubes to stop the cooking process. 

Cooking tips and step-by-step to make this excellent quiche Lorraine.

This will go quickly. Have all your ingredients ready before starting. 

Start by your pie shell:

• Roll it out onto your tart pan by bringing the edges over the pan hedge. You may need a rolling pin to assist you if your dish is too broad. 
• Pick a few light holes with a fork and place the pie tart in the hot oven for 7 to 8 minutes. Remove and set aside. 

While the pie tart is in the oven, handle the bacon

• Slice the bacon into small pieces and blanch it in a small pot of boiling water for less than a minute
• Sautéing for a few seconds on a small dab of butter will bring out the flavor of the bacon, which is what you want with this dish.

Preparing the custard

• Beat together the eggs and then add the heavy cream.
• Season with salt and pepper and a dash of nutmeg. 

Assembling the quiche

• Add the bacon to the bottom of your tart pan and spread the bits around.
• Pour the egg heavy cream mixture over it and place it in the hot oven to bake for 30 minutes. 

What other fillings can be added to your Quiche?

Straying away from the French classic by changing the quiche filling, you can let your imagination go wild and have fun and never have a pie that tastes the same.

Here are a few suggestions for fillings that you can add:

• Petite diced tomatoes with all the seeds removed.
• Gruyere or Emmenthal cheese are the most popular choices. 
• Ham instead of bacon or added to it. 
• Caramelized onions are a great touch as well. 
• Sauteed mushrooms are an excellent combination during the fall months. 
• Spinach sauteed and added alongside the bacon or ham. Make sure the spinach renders all the liquid before adding it to your eggs and cream mixture. 

What can I serve with this delicious Quiche Lorraine recipe?

Your basic quiche is served with a side of Butter lettuce with shallots vinaigrette or a simple green salad.

Perfect for a light lunch, brunch, or dinner. 

Chilled Champagne or white wine goes alongside beautifully. 

Frequently Asked Questions

The equipment needed to make this quiche Lorraine recipe.

Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.

Originally published on December 7, 2019.