Quiche Lorraine

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

The word quiche comes from the German kuchen, or “cake,” and Quiche Lorraine is the mother of them all. The name gets appropriated by pretenders, but it truly belongs to only one dish: a flat, open tart filled with lardons cut from lean smoked bacon and a combination of crème fraîche and eggs (known in Lorraine as migaine).

The recipe dates back to at least the sixteenth century. Originally Quiche Lorraine was made with bread dough, but today pie pastry is the norm, with puff pas