Authentic French Quiche Lorraine Everyone Will Love

Authentic Quiche Lorraine

A quiche is a savory tart with a custard-like filling usually made with eggs and cheese. This authentic Quiche Lorraine is a quiche which also has bacon or ham. German in origin, this quiche is popular in the Lorraine Region of France. It is good hot or at room temperature and makes a tasty take-away addition to your picnic lunch. We found a great little traiteur  in Paris at the corner of rue Amelot and rue Saint-Sabin  with a sign in the window that said “Plats a emporter” which means they have food to take-away. They had a different quiche each day and their quiche Lorraine was wonderful!

Quiche Lorraine Ingredients

• 250g (½ pound) shortcrust pastry (A shortcrust pastry contains equal amounts of plain flour and butter rubbed together. Add a small amount of ice cold water to bind together.)
• 250 g (½ pound) lardons (substitution- diced bacon just be sure it is more meat than fat)
• 3 eggs
• 100 g (3½ ounces) grated Emmental cheese
• 250 g double cream
• 15 g (1 heaping tablespoon) butter
• pinch of nutmeg (fresh grated if possible)
• salt and pepper

Directions

• Preheat oven to 200 degrees Celsius (392 degrees Fahrenheit is the exact conversion but I usually set the oven to 400 degrees).
• Line a pie dish with your pastry and prick all over with a fork
• Dice the bacon or lardons into small pieces and blanch in boiling water.
• Drain and pat dry then sprinkle evenly over the pie crust. Whisk together eggs, cream and seasonings.
• Pour over the meat and sprinkle cheese on top. Bake for 30 minutes (or until a knife inserted in the center comes out clean).

Bon Appetit – Post a photo in the comments when you try the recipe~

Note: If you like a bit of trivia with your recipes, you can read about the origins of quiche Lorraine here.