With a buttery crust, cheese-filled custard and bits of smoky bacon, the Quiche Lorraine is classic French at its best. This recipe is a home cooks’ favorite, as it’s an all-in-one-meal that’s a welcome addition to any table – be it lunch, dinner or brunch. Extra points if you make the pie crust from scratch!
The origin of the Quiche Lorraine
Born in the historical Alsace-Lorraine region in North Eastern France, the Quiche Lorraine is today one of the most highly-sought after French recipes. But like many popular European dishes, it used to be peasant food. It’s said local bakers used to test the heat of their ovens by throwing a disk of bread dough inside and watching it bake. The baked crust would then be garnished with a mixture known as “migaine”, made from eggs, milk and cream, and specked with dots of butter.
It was only in the early 19TH century that local home cooks and chefs started to substitute butter with bits of smoked bacon to give the Quiche Lorraine its signature salty bite.
In 1871, after the Franco-German war, the Alsace-Lorraine territory was ceded by France to Germany. This change pushed a part of the Alsatian population to migrate to Paris and other French cities. Alsatians brought with them their culture and local recipes, including the Quiche Lorraine – contributing to building its national success.
The essentials to a Quiche Lorraine
If you are new to making quiches, know that there is nothing to be afraid of here. A quiche consists of a crust encasing a savory custard made of egg, cream, and extra fixings—namely, bacon and cheese, in the case of a quiche Lorraine.
There are no difficult techniques or special skill sets involved; success relies more on the choice of good ingredients, and how to properly prepare them before you start assembling the quiche.
In essence, an authentic Quiche Lorraine may only contain short crust pastry, eggs, bacon, crème fraiche, black pepper and nutmeg. Modern takes on the quiche Lorraine sometimes use milk as a lighter substitute for crème fraiche, and we often add cheese as well. In my recipe, I opt for a combination of both milk and crème—you can’t skip out on good old crème fraiche, in my opinion—so that the filling isn’t too heavy but still tastes rich and creamy. Good quality Swiss cheese provides the final touch.
That being said, here is a closer look at the essentials you need to make a Classic French Quiche Lorraine at home.
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Make your own crust, if you have time.
Although you can use a store-bought pie crust for convenience, making your pie crust from scratch will go a long way. The recipe below only requires about 15 minutes of time. And, it guarantees a flaky buttery crust that is the perfect vessel for the creamy custard.
This recipe will make enough for a 9-inch (22.9cm) pie crust, plus a little extra if you want to make an individual quiche on the side – or keep it in the freezer for another project (well-wrapped in plastic film). You definitely won’t regret taking the time and little extra effort to make it.
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“Lardons”, or bacon sticks.
In France, home-cooks commonly use “lardons” to make a Quiche Lorraine. Lardons are pieces of thick, smoked bacon sliced into matchsticks. They can be found in any grocery store in France, but are much harder to find in North America. So to make your own, cut bacon strips into ¼” (0.65cm) thick sticks and cook them slowly over medium heat until they have rendered out most of their fat. But don’t go overboard. You want the “lardons” to be cooked but with a tender bite; not as crisp as store-bought bacon bits.
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Crème Fraiche, not sour cream.
Do not mistake French Crème Fraiche for sour cream. Crème fraiche is a soured cream from natural bacterial culture. Compared to sour cream, crème fraiche has a higher fat content (30 to 45%), tastes richer and is less tangy. Sometimes, they are interchangeable – if you plan on using them uncooked to top off a baked potato for instance. But because sour cream has less fat and more protein, it is less stable than crème fraiche when heated and can curdle. In the instance of the Quiche Lorraine, using crème fraiche ensures the filling will be creamy and not separate when baking.
Although it wasn’t easy to find up until a few years ago,crème fraichehas now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Two of my favorite brands I recommend areLiberteandMaison Riviera.
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The Cheese.
Be sure to use a hard Swiss-made cheese such as Gruyère or Emmental – both of which should bear an AOP (Appellation d’Origine Protégée) seal. This sign on the label shows the cheese was made according to strict government mandated rules and quality standards. Both cheeses are subtly salty with lovely nutty notes. They are more pricey than cheddar, but well worth it as the finishing touch to a Quiche Lorraine.
How to store a Quiche Lorraine
After making (and enjoying) this quiche – if you have any leftovers – you can store it in the refrigerator or in the freezer.
- In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. I don’t recommend re-heating it in the microwave, which can make the crust soft. Instead, reheat the quiche in the oven for about 5-10 minutes at 350F (180C).
- In the freezer:store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the quiche thaw in the fridge before heating it through in the oven.
Cooking notes:
- The amount of filling in this recipe is just right forlow-sided 9-inch (22.9cm) tart pan. Do not fill the crust to the rim: the filling will puff up as it bakes, and deflate slightly as it cools down. It is recommended to use a tart pan with a removable bottom, which will support the crust when lifting your tart.
- It is essential to use cold butter and ice cold water to make the pie crust. Cold butter -not at room temperature- will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out, which makes for a flaky crust.
I hope you’ll love this Classic French Quiche Lorraineas much as I do! If you have any questions, please leave a comment.
You may also like:
- Spinach and Cheese Quiche
- Chicken and Mushroom Pie (Tourte)
- Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)
- Classic French Beef Bourguignon
- Belgian Endive and Ham Gratin (Endives Au Jambon)
- Braised Rabbit with Prunes (Lapin aux Pruneaux)
- Braised Chicken Thighs with Garlic and Onion
- Coq au Vin Blanc
Classic French Quiche Lorraine
Print Recipe
Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Ingredients
For the pie crust:
2 cups (260g) all purpose flour
1 tsp salt
2/3 cup (150g) cold unsalted butter, cut into small cubes
4 tbsp (60ml) ice cold water
For the filling:
4 large eggs
½ cup (120g) crème fraiche
½ cup (120ml) whole milk
6 ounces bacon (6 strips/ 175g) cut into ¼" thick sticks
1 cup (4oz/100g) shredded Swiss cheese (ie. Gruyère or Emmental)
¼ tsp salt
1 tsp freshly ground black pepper
1 pinch of grated nutmeg
Instructions
Step 1: make the crust – Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.
Grease and flour a 9-inch (22.9 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the tart pan. Cut any excess crust that hangs over the edges and crimp the edges (optional). Poke the bottom of the crust all over with a fork, to prevent it from “puffing” up when baking. Place the tart pan in the fridge while you prepare the bacon (next step).
Pre-heat your oven to 350°F (180°C) with a rack in the middle.
Step 2: make the filling – In a frying pan, fry the bacon strips for 3 minutes, until just cooked (but not too brown). Drain on paper towel. Take tart pan out of the fridge and scatter a third of the bacon and a third of the shredded cheese evenly onto the pastry crust.
In a separate mixing bowl, whisk together the eggs, the crème fraiche, whole milk, 1/4 tsp salt, 1/2 tsp black pepper and nutmeg. Add another third of the bacon and another third of the shredded cheese into the mixture. Pour the prepared liquid over the crust. Sprinkle evenly with the rest of the bacon and the rest of the cheese (the last thirds). Sprinkle with the remaining 1/2 tsp black pepper.
Bake for about 45-55 minutes. Remove from the oven when the crust is starting to get golden - the middle will be slightly wobbly and puffy, and will firm up and deflate as it cools down. Transfer onto a cooling rack and let cool at least 15 minutes before serving. Enjoy it warm or at room temperature.
Did You Make This Recipe?
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This article was first published in April 2018. It was updated and re-posted in November 2021. I wanted to provide new photos, add step-by-step photos and more recipe instructions – including a home made pie crust.
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Audrey
Bonjour ! I'm Audrey Le Goff, a French cookery writer, photographer, creator of the blog Pardon your French, and cookbook author of Rustic French Cooking Made Easy.
