Today I want to talk to you about a classic recipe that everyone has probably heard of — the famous quiche lorraine.

Though there are countless variations of this dish around the world, I decided to make it as close to the original French version as possible.

This recipe celebrates simplicity: a buttery crust, a creamy egg filling, and smoky bacon that together create a perfect balance of flavor and texture.

It’s the kind of dish that brings warmth to the table, whether you serve it for breakfast, brunch, or dinner. Let’s dive into how to make the best quiche recipe at home.

Instructions

• ‍Prepare the dough: Place the flour, cold butter, the egg, buttermilk, and maybe a splash of cold water in a food processor.

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• Pulse briefly, just until the dough starts to come together. Shape into a ball, flatten slightly.

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• Wrap in plastic wrap, and refrigerate for 1 hour.‍
• Blind bake the crust: Preheat the oven to 180°C (350°F). Roll out the dough.

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• Place it into a 20 cm tart pan. Prick the base with a fork.

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• Line it with aluminum foil, and fill it with pie weights, dried beans, or rice. Bake for 20 minutes.

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• Then remove the weights and paper.‍
• Make the filling: In a bowl, whisk the eggs with milk and cream.

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• Season with salt and pepper, then fry the bacon.

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• Assemble and bake: Place the bacon into the pre-baked crust.
• Pour the mixture on top.

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• Bake for 25 minutes at 180°C, until the quiche lorraine is golden and slightly puffed in the center.

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• Let it rest for 10–15 minutes before slicing.‍
• Serving suggestion: Serve warm with a simple green salad and a French vinaigrette — the freshness perfectly balances the richness of the quiche.

Why This Dish Works So Well

The Ingredients and Their Harmony

The secret behind this quiche recipe lies in the balance between rich and light ingredients.

The buttery crust provides a delicate base that contrasts beautifully with the silky egg mixture.

The smoked bacon adds saltiness and depth, while milk and cream give the filling its signature smooth texture.

Together, they create one of the most comforting flavor combinations in French cuisine.

A Bit of History and Cultural Background

Quiche Lorraine originated in the Lorraine region of northeastern France, once part of the German Empire.

The word quiche itself comes from the German word kuchen, meaning cake. Originally, the dish was made without cheese and with bread dough instead of pastry.

Over time, it evolved into the classic quiche lorraine we know today — featuring a buttery crust, eggs, cream, and lardons.

Its fame spread across Europe and beyond, becoming a symbol of elegant simplicity in French cooking.

My Inspiration and Subtle Changes

While the traditional quiche lorraine uses lardons, I chose smoked bacon for accessibility and extra aroma. The addition of buttermilk in the crust makes it slightly tangier and easier to handle.

I also reduced the fat content a bit, keeping the texture luscious but lighter — perfect for modern tastes without losing authenticity.

Nutritional Insights

If you’re curious about quiche lorraine calories, a single serving of this version (about one-sixth of the tart) has around 400–450 kcal, depending on the type of bacon and cream used.

It’s rich in protein and calcium from the eggs and cream, and provides healthy fats from the butter.

You can make a lighter crustless quiche lorraine by skipping the pastry — ideal if you’re looking for a lower-carb option without sacrificing flavor.

Frequently Asked Questions

Before we wrap up, here are a few common questions about this timeless dish:

Q: What is Quiche Lorraine?

A: It’s a traditional French savory tart made with a buttery crust, filled with eggs, cream, and bacon or lardons.

Q: Can Quiche Lorraine be frozen?

A: Yes! Once baked and cooled, wrap it tightly and freeze for up to 2 months. Reheat it in the oven to restore its texture.

Q: How to pronounce Quiche Lorraine?

A: It’s pronounced “keesh loh-REN.”

Q: Where is Quiche Lorraine from?

A: It originates from the Lorraine region in northeastern France, near the border with Germany.

Q: Who invented Quiche Lorraine?

A: The dish was first developed by cooks in the medieval kingdom of Lothringen (Lorraine), and later refined by French chefs into the version we love today.

Conclusion

I hope you’ll try this beautiful quiche lorraine at home and taste the harmony of its simple yet rich flavors. When you do, don’t forget to tag us so we can see your creations!

The full video recipe is available on our YouTube channel — make sure to check it out, and don’t forget to like and subscribe so you never miss a new recipe.

Bon appétit — and stay nerdy in the kitchen!

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