Introduction
Quiche Lorraine is a classic French savory tart made with a crisp, buttery pastry filled with a luscious custard of eggs, cream, smoky bacon, and cheese. Its elegant simplicity has earned it a permanent place on bistro menus and at home brunch tables worldwide.
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Origin and Cultural Significance
The dish originated in the Lorraine region of northeastern France during the Middle Ages. Early versions were baked in bread dough and filled with eggs and cream; bacon was added later. Over time, shortcrust pastry replaced bread, and the quiche became a symbol of refined French country cooking. Today, Quiche Lorraine is celebrated for its versatility — served warm or cold, at festive gatherings, or as a weekday meal accompanied by a light salad.
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Ingredients (for one 23 cm / 9-inch tart, serves 6–8)
Shortcrust pastry (homemade or quality store-bought): enough to line the tart pan (about 250 g)
Thick smoked bacon lardons: 150 g
Gruyère or Emmental cheese, grated: 100 g (traditional recipes may omit cheese; adding it is popular)
Eggs: 3 large
Heavy cream (or crème fraîche): 250 ml
Whole milk: 100 ml
Unsalted butter (for greasing pan): small knob
Salt: ¼ tsp (adjust to taste)
Freshly ground black pepper: ¼ tsp
Freshly grated nutmeg: a pinch
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Optional Additions
Sautéed onions or shallots for a sweet depth
A sprinkle of chopped fresh herbs (chives, parsley) before serving
Substitute part of the cream with milk for a lighter custard
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Tips for Success
Blind bake the crust to keep it crisp: line with parchment, fill with baking beans, and bake before adding the custard.
Cook lardons until just golden — not too crisp — so they stay tender in the custard.
Allow the custard mixture to rest briefly before pouring into the crust to reduce bubbles.
Bake until just set: a gentle wobble in the center ensures a silky texture.
Let the quiche cool slightly (10–15 min) before slicing to prevent a runny filling.
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Instructions
1. Preheat oven to 180 °C (350 °F).
2. Roll out the pastry and line a greased tart pan. Chill for 20 min, then prick the base.
3. Blind bake: line with parchment, add baking beans, bake 15 min. Remove beans and bake 5–7 min more until lightly golden.
4. Meanwhile, sauté the bacon lardons in a skillet over medium heat until lightly browned; drain on paper towels.
5. In a bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg.
6. Scatter bacon (and cheese, if using) evenly over the pastry base.
7. Pour custard over the filling.
8. Bake 30–35 min, or until the center is just set and the top lightly golden.
9. Cool slightly before serving warm or at room temperature.
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Description
Quiche Lorraine presents a golden, gently puffed surface with hints of crisp bacon peeking through. The custard is creamy yet firm, carrying the subtle smokiness of lardons and the nutty depth of Gruyère. Encased in a flaky crust, it’s both rustic and refined.
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Nutritional Information (per serving, ~1/8 quiche)
(Approximate values — will vary by ingredients)
Calories: 340 kcal
Protein: 12 g
Fat: 27 g
Carbohydrates: 14 g
Fiber: 1 g
Sodium: 420 mg
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Conclusion and Recommendation
Quiche Lorraine Traditionnelle embodies the warmth of French hospitality. Serve it with a crisp green salad or seasonal vegetables for brunch, lunch, or a light supper. Its make-ahead nature also makes it perfect for picnics and entertaining.
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Embracing Healthful Indulgence
Enjoy Quiche Lorraine as part of a balanced lifestyle by pairing it with plenty of fresh greens and moderating portion sizes. For a lighter version, use half-and-half instead of heavy cream, trim excess bacon fat, and opt for a whole-wheat crust to add fiber — all without compromising its 
