The authentic quiche Lorraine recipe

The recipe for a real quiche lorraine

Ingredients for an authentic quiche lorraine

The real quiche lorraine has only a few simple ingredients:

• 3 eggs + 1 yolk

• 20 cl milk (or 40 cl crème fraîche and forget the milk).

• 20 cl fresh cream

• 200 g smoked bacon

• 30 g de beurre

• 1 shortcrust pastry

• Salt (a little), pepper,

• Some add a hint of nutmeg

To remember: there's no cheese in the original quiche lorraine, unlike modern versions that are often au gratin.

Step-by-step preparation

1. Preheat oven to 180°C.

2. Prepare the pastry: lightly butter a baking tin and roll out the shortcrust pastry. Prick with a fork.

3. Cook the lardons: fry in a pan without fat, then drain well.

4. Beat the mixture: whisk the eggs and yolk with the milk and cream, seasoning with salt and pepper (and nutmeg if desired).

5. Assemble: arrange the lardons on the pastry and cover with the mixture.

6. Bake: 45-50 minutes. For a browner quiche, raise the temperature to 220°C for 5 minutes, then lower it again.

Quiche Lorraine / Image by SGM/Shutterstock.com 

Tips for a successful quiche lorraine

• Drain the bacon to avoid a greasy quiche.
• Bake at 180°C for a soft, melting texture.
• Add a touch of freshly grated nutmeg for a sublime finish.
• Let the quiche cool ten minutes before serving to stabilize the flavours.

What to serve with quiche lorraine?

Quiche Lorraine can be served warm or hot, with a crisp green salad. As for wine, we recommend a white Lorraine wine (Côtes de Toul, Auxerrois) or a light, fruity wine like Alsace or Beaujolais.

par Amina Boughaba de Pixabay

Quiche Lorraine: a very old-fashioned dish

Quiche lorraine has been mentioned since the Middle Ages. The word derives from Francique, the language of the Frankish warriors, and would have given "küche" (cuisine) in German. It has long been very flat the quiche lorraine.

It had to resemble this  "flammeküche" which is the specialty of the nearby Alsatians .  In 1845, we speak of galette lorraine rather than quiche lorraine.  It's the 19th century that changes everything. 

By this time, the quiche had taken on its present thick shape.

Right from the start, quiche Lorraine lent itself to every kind of improvisation, since there was a sweet version reminiscent of clafoutis, with mirabelle plums;

A trend towards improvisation that continues to this day, with tuna and leek quiches, among others;

In fact, it's becoming increasingly rare to come across genuine quiches from Lorraine, as more and more people are putting cheese in them, which the original recipe doesn't allow for.

FAQ

What ingredients are used in real quiche lorraine?

The traditional recipe includes eggs, an additional egg yolk, milk, cream, butter, shortcrust pastry, smoked bacon, pepper and little or no salt.

How to prepare quiche lorraine according to this recipe?

Preheat the oven to 180°C, roll out the pastry, brown the lardons without juices, beat the eggs with milk and cream, pour over the lardons and bake for 45-50 minutes.

Can the quiche lorraine be cooked at a higher temperature at the end?

Yes, the article suggests raising the temperature to 220°C for 5 minutes, then lowering it to 180°C for a light gratin.

Does the original quiche lorraine contain cheese?

No, according to the article, "genuine" quiche lorraine does not include cheese, whereas many modern versions do.

How long has quiche lorraine been around?

It is mentioned as far back as the Middle Ages; in the XIXᵉ century, it took on its current form, changing from a flat galette to a thicker preparation.

3 quiche recipes 

Leek and smoked salmon quiche

Ingredients (6 people)

• 1 puff pastry

• 3 leeks

• 150 g smoked salmon

• 3 eggs

• 20 cl liquid cream

• 10 cl milk

• 50 g grated cheese

• Salt and pepper

Preparation

1. Clean and chop the leeks, then gently melt them in a frying pan with a little butter.

2. Roll out the puff pastry in a tart tin.

3. Cut the smoked salmon into strips.

4. In a bowl, combine eggs, cream, milk, salt and pepper.

5. Garnish the tart base with the leeks and salmon. Pour over the mixture and sprinkle with grated cheese.

6. Bake for 35 minutes at 180°C.

👉 A melt-in-your-mouth quiche perfect with a glass of dry white wine.

Zucchini and goat's cheese quiche

Ingredients (6 people)

• 1 shortcrust pastry

• 2 zucchini

• 1 log of goat's cheese

• 3 eggs

• 20 cl liquid cream

• 10 cl milk

• 1 onion

• Olive oil, salt, pepper, herbes de Provence

Preparation

1. Wash and slice the zucchinis. Chop the onion and fry in a pan with a drizzle of olive oil.

2. Roll out the shortcrust pastry in a baking tin.

3. Arrange the zucchinis and onion on the tart base. Add slices of goat's cheese.

4. Whisk eggs, cream and milk in a bowl. Season with salt, pepper and herbes de Provence.

5. Pour over the filling and bake for 35 to 40 minutes at 180°C.

👉 A light and gourmet vegetarian quiche, ideal with an arugula salad.

Tuna and tomato quiche

Ingredients (6 people)

• 1 puff pastry

• 1 can tuna au naturel (200 g drained)

• 2 tomates

• 3 eggs

• 20 cl liquid cream

• 10 cl milk

• 50 g grated Gruyère cheese

• 1 onion

• Salt, pepper, herbes de Provence

Preparation

1. Preheat oven to 180°C.

2. Slice the onion and fry lightly.

3. Roll out the puff pastry in a tart tin.

4. Crumble the tuna and place on the tart shell. Add the onion and tomato slices.

5. Whisk eggs, cream and milk in a bowl. Season with salt, pepper and herbes de Provence.

6. Pour over the filling and sprinkle with grated Gruyère.

7. Bake for 35 to 40 minutes, until the quiche is golden brown.

👉 A tasty quiche that can be enjoyed hot or cold, perfect for a picnic.