Everyday Quiche Lorraine

Quiche Lor­raine, named after the French region of Lor­raine where it orig­i­nat­ed, is prob­a­bly the most pop­u­lar of all quich­es. You will find it in almost all cafés in Paris, and most French fam­i­lies will eat it fre­quent­ly. Quiche Lor­raine is easy to make and loved by every­body, includ­ing kids. It is a sim­ple, easy meal, that pleas­es the entire fam­i­ly!

quiche lorraine

Finding the Ingredients

A Quiche Lor­raine requires lar­dons, which is essen­tial­ly bacon cut in small cubes. Unfor­tu­nate­ly, it is impos­si­ble to find lar­dons in the US. How­ev­er, you can find pancetta, which is very sim­i­lar to lar­dons. If you are not famil­iar with pancetta, this is what it looks like:

pancetta

You should be able to find it in your local gro­cery store. If not, Trad­er Joe’s sells it. Alter­na­tive­ly, you could cut bacon in small cubes your­self.

The sug­ar­free “pâte brisée” is usu­al­ly the crust of choice for quiche. If you do not have time to make it, you can use an Amer­i­can sug­ar­free “pie crust,” which is the clos­est sub­sti­tute. To make a French pâte brisée, which I rec­om­mend, please refer to the recipe I post­ed here, as part of my salmon leek quiche recipe.

This is my recipe for quiche lor­raine:

Print Recipe
Every­day Quiche Lor­raine
quiche lorraine
Course Main Dish
Prep Time 10 min­utes
Cook Time 45–55 min­utes
Serv­ings
peo­ple
Ingre­di­ents
Course Main Dish
Prep Time 10 min­utes
Cook Time 45–55 min­utes
Serv­ings
peo­ple
Ingre­di­ents
quiche lorraine
Instruc­tions
  1. Pre­heat oven to 350 degrees Fahren­heit.
  2. In a skil­let, brown the pancetta (this should take about 5 min­utes). Stir from time to time to ensure you don’t burn the pancetta.
    browning pancetta
  3. In a big sal­ad bowl, mix the eggs, cream, and milk. Sea­son with pep­per and nut­meg. Add the browned pancetta and the shred­ded cheese. Mix.
    quiche lorraine mix
  4. Roll out your pâte brisée or pie crust to fit your tart pan. Using a fork, make lit­tle holes on the crust. Pour the mix­ture you just pre­pared over the tart crust. (Note: if you have a small tart pan, you might end up with too much mix­ture. In that case, don’t use all the mix­ture).
  5. Bake in oven for about 45 to 55 min­utes, depend­ing on your oven. It is ready when the top becomes slight­ly brown.
    quiche lorraine
  6. Eat warm with a sal­ad on the side. Enjoy!
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Bon Appétit!

French Mom

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