The French Lorraine

The French Lorraine: A Classic Quiche with Timeless French Charm

Few dishes say “effortless French entertaining” quite like The French Lorraine. This iconic quiche, with its flaky golden crust and creamy, savory filling of bacon and Gruyère, is a staple in French homes and bistros alike. It hails from the Lorraine region in northeastern France—a place known for hearty, rustic flavours and generous hospitality.

The French Lorraine began as a simple country tart, made with eggs and cream poured into bread dough, baked in a wood-fired oven. Over time, it evolved into the refined quiche we know today, enriched with smoked bacon and aged cheese, typically Gruyère or Emmental. Though variations exist, the original remains a beloved dish, perfect for showcasing the art of simple, honest French cooking.

The French have a special way of turning even the simplest lunch into a memory. Serve The French Lorraine slightly warm or at room temperature, paired with a crisp green salad tossed in Dijon vinaigrette, a bowl of salty olives, and—of course—a glass or two of chilled French white wine. Add a little dessert (perhaps a fruit tart or a small chocolate truffle), and you have a delectable little lunch you'll remember long after the last bite.

Whether you're planning a relaxed weekend brunch, a garden lunch with friends, or a make-ahead dish for guests, The French Lorraine brings warmth, flavour, and that effortless joie de vivre to your table. Make it once, and it might just become your new go-to.

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Course Main Course

Cuisine French

Servings 6 people

Equipment

1 tart form with loose bottom 25 cm diameter
1 kitchen machine

Ingredients

dough:
220 g cake flour
150 g butter, cut into cubes
1 egg yolk
2 g salt
1-3 tsp cold water (optional)
some margarine for greasing the baking form
or you could use 400 g shop-bought shortcrust pastry instead of making your own dough
filling:
250 g back bacon or streaky bacon, cut into thin stripes
200 g smoked ham, cubed
120 ml fresh cream
250 ml milk
3 extra large eggs
60 g freshly grated parmesan cheese or gruyere cheese
5 g salt
1/2 tsp white pepper
1/3 tsp freshly ground nutmeg

Instructions

Make the Shortcrust Pastry:
To prepare the base of your quiche, add flour, cold butter, egg yolk, and salt into your food processor or stand mixer. Mix until the dough starts to come together. If it remains too crumbly, add 1 teaspoon of cold water and mix again. Add another teaspoon if needed—just until the dough forms a ball.
Once the dough is ready, shape it into a ball, wrap it in plastic wrap, and place it in the fridge to rest for 30 minutes.
Prepare the Filling:
While the dough rests, start preparing the filling. Preheat your oven to 200°C (392°F) and grease your tart tin with a little margarine or butter.
In a non-stick pan, cook your bacon strips over medium heat until lightly crispy and golden, about 5 to 10 minutes. Once cooked, transfer the bacon to a plate lined with paper towels to drain any excess fat.
In a mixing bowl, combine cream, milk, eggs, freshly grated parmesan (Gruyère )cheese, salt, pepper, and a pinch of nutmeg. Whisk until smooth and set aside.
Roll Out and Line the Dough:
After the dough has chilled for 30 minutes, remove it from the fridge and roll it out on a lightly floured surface. Check the size by placing the bottom of your tart tin over the dough—you want the dough circle to be 3 to 4 cm larger than the tin’s base to allow for the sides.
Carefully transfer the rolled dough into the greased tin, pressing it gently into the corners and up the sides. Prick the base a few times with a fork to let steam escape during baking.
Blind Bake the Crust:
Line the pastry with parchment paper and fill it with dried beans or uncooked rice for blind baking. Place the tin in the preheated oven and bake for 10 minutes.
Remove the tin from the oven, take out the parchment paper and weights, and return it to the oven for another 5 to 10 minutes. The crust should still be pale but partially cooked.
Fill and Bake the Quiche:
Turn the oven temperature down to 180°C (356°F). Evenly distribute the cooked bacon and ham over the base of the tart shell. Pour the prepared egg and cream mixture on top.
Bake the quiche in the center of the oven for 30 minutes, until the filling is set and lightly golden.
Cool and Serve:
Let your quiche sit for 5 to 10 minutes before removing it from the tin. This helps the filling set further and makes slicing easier.
Serve warm or at room temperature. It pairs beautifully with a fresh green salad and makes a perfect lunch, brunch, or light dinner.
Shortcut Option:
If you're using store-bought shortcrust pastry, simply skip Step 1 and begin from Step 2. Be sure to blind bake the pastry as instructed before adding the filling.

Notes

A classic quiche filling follows a simple and reliable liquid-to-egg ratio for a smooth, set custard:

🥚 Standard Quiche Ratio:

1 large egg per ½ cup of liquid, for example 120ml cream or 125 ml milk

📏 For a 23–25 cm (9–10 inch) tart tin:

A good base formula would be:

3 to 4 large eggs
1½ to 2 cups (360–480 ml) of liquid

Keyword Quiche Lorraine, The French Lorraine

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