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!
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:
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: