Updated: August 6, 2025 • interactive modules.
Why choose homemade quiche Lorraine?
A symbol of the Lorraine cuisine, the fragrant quiche with bacon and cream offers a seductive contrast: crispy crust and creamy filling. Prepared at home, it shines with its simplicity: homemade shortcrust pastry made with local flour, a generous egg and cream migaine, and a pastry in the oven that browns the surface perfectly. Nutritionally, the protein content provides lasting satisfaction, while the calcium in the cream supports bone density. Culturally, the quiche has traveled the world; yet it is in the kitchens of Lorraine that it retains its rustic soul. By cooking it, you perpetuate centuries-old know-how while adapting the recipe to your tastes: smoked bacon for a woody note, nutmeg for a warm touch, or milk to soften the mixture. In short, a convivial preparation, easily portioned, and perfect for shared meals or impromptu picnics.
Ingredients and secrets of golden dough
Base for six generous portions—each ingredient can be purchased in just a few clicks on Neary. Use our traditional flour for a melt-in-the-mouth crust, and let the emojis simplify the list. Purists ban cheese; if you want a gratin topping, add a touch of finely grated Gruyère. As for the cream, choose thicker: its smoothness prevents the mixture from being too runny and limits overflow.
shortcrust pastry
smoked bacon
farm eggs
heavy cream
whole milk
grated nutmeg
fine salt
pepper mill
Quick substitutions : cream → skyr for a light version; bacon → chicken strips; nutmeg → mild Espelette pepper.
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Step-by-step preparation
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Pre-bake the pastry : line a mold, prick the bottom, cover with baking beads then bake on medium heat until lightly browned.
- Brown the bacon : gently fry it to release the fat and obtain crispy pieces. Drain on absorbent paper.
- Prepare the mixture : whisk the eggs, cream, and milk. Season with salt, pepper, and nutmeg.
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Final cooking : spread the bacon over the mixture, then bake in the fan oven until the center is set and the surface is golden.
- Enjoy : let cool for a few minutes, cut into slices and serve with a crisp green salad.
Lorraine micro-quiz
Lorraine and creative variations
Forest mushrooms : pan-fry sliced mushrooms, dry them then add them to the dough before the mixture for a woody touch.
Summer zucchini : replace half the milk with a brunoise of grilled zucchini; the freshness of the plant balances the fat of the cream.
Appetizer bites : cut out discs of dough in a muffin tin, fill them and reduce the cooking time to obtain mini-quiches perfect for an aperitif.
Conservation and batch cooking
Once cooled, the quiche can be kept for three days in the refrigerator, protected by compostable film. Reheat it for a few minutes in the oven, never in the microwave, to preserve its crispness. In batch cooking, cook two quiches: one for dinner, the other to freeze, cut into slices. A 180-degree heat restores the original texture in less than fifteen minutes.
Service and support ideas
- Serve it with a walnut-flavored endive salad for a crunchy contrast.
- Slip a cold slice into the lunch box, surrounded by a red onion pickle for liveliness.
- Accompany it with a glass of Pinot Gris from Alsace; the smoothness of the cream complements the roundness of the wine.
- Turn leftovers into a croque-quiche: sandwich a slice between two loaves of bread, toast, and enjoy a melt-in-the-mouth snack.
Frequently Asked Questions
Can you use puff pastry?
Yes, but the broken version holds up better to the cream and prevents it from getting soggy.
How to avoid runny filling?
Pre-cook the dough, drain the bacon well and respect the egg-cream ratio; slow cooking will finish setting everything.
Is quiche good cold?
Absolutely; the aromas develop as they rest. Serve it at room temperature to fully appreciate the nutmeg.
Anti-failure tips
- Dry the bacon on paper to avoid excess fat.
- Let the device rest for a few minutes; the air bubbles will disappear for a smooth surface.
- Lightly pinch the edge of the dough: the resulting lace will brown more evenly.
- Place the mold on a hot plate; the crust seizes immediately and remains crisp.
Smart budget and sources
By choosing loose bacon and local cream, the cost drops below three euros per slice, significantly less than a commercial quiche sold in a bakery. Explore other regional specialties in our Lorraine collection . For the complete history of this iconic dish, consult the dedicated encyclopedic page .
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