Quiche Lorraine stands out as a timeless classic among French Food Recipes, celebrated for its rich flavors and comforting textures. This savory pie, originating from the Lorraine region of France, is more than just a dish; it’s a culinary experience that embodies the heart of French home cooking. While quiches can be wonderfully versatile with countless fillings, today we delve into the authentic Quiche Lorraine recipe, a true testament to French culinary heritage.
In France, Quiche Lorraine gracefully transitions from lunch and dinner tables to elegant appetizer platters. Interestingly, in English-speaking countries, particularly America, it has found a beloved spot in breakfast and brunch spreads. Regardless of when you choose to savor it, this classic French recipe is guaranteed to be a delightful experience any time of day. Its simple preparation makes it an enjoyable cooking activity, even for beginners. Reflecting the convivial spirit of French cuisine, Quiche Lorraine is a perfect dish to share, truly earning its place in the realm of cherished family recipes.
The term “quiche” itself is believed to stem from the German word “kuchen,” meaning “cake,” a nod to the dish’s historical roots in the German-bordering region of Lorraine. Dating back to the 16th century, the original Quiche Lorraine was a rustic creation made with bread dough, smoked pork belly, eggs, and cream. Over time, the recipe evolved, with the bread dough eventually being replaced by a more delicate pâte brisée, or shortcrust pastry, refining the texture and elevating the dish to the classic we know and love today.
Speaking of pastry, while a store-bought pie crust can save time, crafting a homemade pâte brisée truly elevates this Quiche Lorraine recipe. The flaky, buttery crust provides the perfect foundation for the creamy, savory filling. For those looking to explore more savory French food recipes, especially pies, this Quiche Lorraine serves as an excellent starting point. The basic recipe is incredibly adaptable, inviting you to experiment with your own choice of fillings and create personalized variations. We encourage you to discover your favorite combinations!
We hope you and your family relish this recipe as much as we do. Should you decide to bake this Quiche Lorraine, we’d love to see your culinary creations! Feel free to share a picture and tag us on Instagram. Also, your comments and feedback are always welcome – let us know what you think of this quintessential French dish!
Bon appétit!
Close-up of a slice of Quiche Lorraine with visible layers of crust, filling, and bacon, showcasing its texture and ingredients.
Quiche Lorraine Recipe
Yields: 6 servings
Prep time: 20 minutes
Cook time: 1 hour
Ingredients:
For the Pâte Brisée (Shortcrust Pastry):
- 300g all-purpose flour
- 150g salted butter, melted
- 1 teaspoon coarse salt
- 5.5 tablespoons warm milk or water
For the Filling:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 medium onion, diced
- 200g bacon, chopped into half-inch strips (or cubed ham)
- 3 large whole eggs
- 200ml sour cream
- 200ml milk
- 1 pinch ground nutmeg
- Salt and pepper to taste
Equipment:
- 9-inch pie pan
- Large mixing bowl
- Frying pan
- Medium mixing bowl
- Parchment paper
- Baking beans or pie weights
Instructions
Making the Pâte Brisée (Shortcrust Pastry):
- Preheat your oven to 385°F (190°C). In a large mixing bowl, combine the flour and salt.
- Pour the melted butter into the flour mixture and mix with your fingertips or a pastry blender until the mixture resembles coarse crumbs.
- Gradually add the warm milk or water, kneading until the dough comes together into a ball. Be careful not to overwork the dough.
- On a lightly floured surface, roll out the dough to fit your 9-inch pie pan. Gently place the dough into the pan and trim any excess. Crimp the edges as desired.
- Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with baking beans or pie weights.
- Pre-bake the crust for 15 minutes. Remove from the oven, carefully remove the parchment paper and baking beans, and let the crust cool slightly while you prepare the filling.
Preparing the Filling:
- Lightly butter the bottom of the pre-baked crust. This adds a layer of flavor and helps prevent a soggy bottom.
- In a frying pan, melt the tablespoon of butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and bacon (or ham) and cook until the bacon is crispy and the garlic is fragrant, about 5-7 minutes. Season with a pinch of black pepper if desired.
- In a medium bowl, whisk together the eggs, sour cream, and milk until well combined. Season with nutmeg, salt, and pepper to taste.
- Add the cooked onion, bacon, and garlic mixture to the egg mixture and stir gently to combine.
- Pour the filling into the pre-baked pie crust, spreading it evenly.
Baking the Quiche Lorraine:
- Bake in the preheated oven for 45 minutes to 1 hour, or until the quiche is golden brown and set. To check for doneness, insert a knife into the center of the quiche, about an inch from the edge. If the knife comes out clean, the quiche is cooked through.
- Let the Quiche Lorraine cool slightly before slicing and serving. It can be enjoyed warm or at room temperature.
