A Delightful French Quiche Lorraine Recipe

Written by Luisa Davis on . Posted in food

I have been away for quite a while now and any time I feel homesick or I terribly miss home I prepare a simple meal of quiche Lorraine using the French quiche recipe and I gradually begin to feel a lot better and closer to home as it brings back fun childhood memories from France. It works just like magic.

Growing up in France the quiche Lorraine was more like a traditional food we had most of the time especially in winter. Over the years I have been able to tweak the recipe a couple of time and on each occasion, it usually comes out amazing. For today’s post, I will be sharing one of my numerous quiche recipes that is not only easy to make but also very delicious.

What is a quiche?

Quiche is a piquant dish that basically consists of a thick mixture of eggs, milk, cream and cheese combined with either meat, fish or vegetables wrapped around by a thick protective outer made from pastry dough. It can be served cold or hot depending on how you like it. Quiche is usually perfect for brunch but you can have it any time of the day you like.

Although it is a part of the French cuisine it is also quite common and popular in other countries most especially as food for parties.

It is said that the word quiche was first attested in French at about 1805 although some persons might insist that the origin of the word relates to the Germans (kuchen) meaning cake but try not to say that to a French person to avoid having issues with them.

Quiche is known originally to be a French dish but It may interest you to know the English usage of the word “quiche Lorraine” was recorded in the Indiana evening newspaper in 1925 and also that the usage of eggs and cream in pastry has been in practice in English cuisine for as early as the 14th century. It has also been practiced in Italian cuisine for as early as the 13th century.

Some popular variations of the quiche are the quiche Lorraine (a region in France) which consist originally of the open pie of basically a combination of eggs, cream, and lardons. However, in British and other English-speaking countries they use bacon in place of lardons and also involve the addition of cheese, the cheddar cheese to be precise.

There are also other variations like the quiche with spinach, quiche, mushroom quiche, cheese quiche etc.

How healthy is quiche Lorraine?

Quiche Lorraine is all shades of deliciousness no doubt but have you ever asked yourself how healthy your quiche Lorraine is or how you can make your favorite recipe healthy. Let’s analyze this from three different perspective; ingredients, preparation, and nutrition.

Types of Ingredients used

Generally, quiche is a dish that has not only all the potentials to be healthy but also adversely affects your diet, how you may ask? Let see.

It may interest you to know that the good old traditional French quiche basically contains cheese, eggs, the cream made with pie crust all of which are foods with high level of calorie and fats. Fortunately, though there are so many quiche recipes you can choose from which literally means you can make a healthier quiche Lorraine through the usage of ingredients with low calorie, fat content and also by adding vegetables.

More so it is advisable that you make use of ingredients like crust as crustless quiche is very effective for controlling the fat and calorie that goes into your body when you consume the quiche. Most time I often try to encourage people to make their own homemade quiche Lorraine rather than buying so they don’t miss out on the crust. Also, the usage of egg white in addition to a couple of the egg yolk is an amazing way to make a pretty healthy quiche.

Instead of using processed meat like bacon and ham all the time try alternatives like chicken and vegetables which will not only reduce saturated fats but also increases nutritional content in the body. As for cheese, you should encourage the use of goat cheese instead of cheddar basically because it has a more demanding flavor meaning it allows for less usage which in turn creates room for less calorie and fats.

Method of Preparation

How you prepare your quiche Lorraine goes a long way in determining how healthy it will turn out to be, for instance, you should form the habit of using sautéed vegetables and also ensure that you cook them with cooking spray that will drastically reduce the fat and calorie content in the dish rather than the usage of oil and butter.

For persons that enjoy mixing their eggs with milk before or during preparing the quiche, it is advisable that you use skim milk rather than buttermilk. Try as much as possible to reduce the quantity of high-calorie ingredients you include but and form the habit of increasing the use of spices or herbs that will not only give a flavorful quiche but also a healthy one.

French quiche Lorraine recipe

The recipe I am about to show you guys is one that I have perfected over the years and anytime I use it I tend to make some pretty classic French quiche. I sometimes tweak this recipe to make it healthier. To prepare you will need the following French quiche ingredients.

For the dough

  • 100g of butter preferably cold
  • 170g of flour
  • 1 large egg
  • ½ teaspoon of salt
  • 3 tablespoons of cold water

For the delicious filling

  • 200g of bacon chopped
  • 1 tablespoon of butter
  • 1 ½ cup of cream
  • ½ of cup milk
  • ½ teaspoon of salt
  • ½ teaspoon of pepper
  • 3 large eggs
  • 150g of gruyere cheese, grated
  • Onion, peeled and chopped


Making dough

  1. First things first, preheat the oven to a temperature of 190c.
  2. Pour the flour into a large bowl, add the butter and rub thoroughly in between your palms if possible until a sandy texture is formed.
  3. Add your egg and a little amount of cold water, mix properly and ensure the mixture is sticky. Form a firm dough, cover with a plastic wrap and keep in the refrigerator for about 20-25 minutes.
  4. Roll out the dough and ensure you make occasional quarter turns, create space for 2cm margin wider and larger than the quiche mold.
  5. Carefully arrange the dough over the mold and also ensure you leave the 2cm margin in the process. Gently push the dough down so it properly fits the shape of the mold. Stab lightly the bottom of the dough with a fork.
  6. If you insist on blind baking the dough you can place parchment paper to the inside of the mold and fill gently with the pie weight. Bake for 10-15 minutes, once this is done remove pie weight and allow to cool.

Making delicious fillings

  1. First thing first fry the chopped bacon in a frying pan for about 2 minutes and set aside. Then in another pan placed over low medium heat add butter and use it to fry the onion until it has softened.
  2. Next up whisk thoroughly the eggs, milk, and cream. Add the gruyere cheese to the mixture and season with salt and pepper.
  3. Once the above procedure is completed simply add the mixture to the surface of the dough and add your bacon in the process.
  4. Bake for 23-30 minutes. The dough is baked when the color changes to golden brown and the filling has completely solidified.
  5. Allow cooling for a couple of minutes when you remove from the oven. Garnish with fresh parsley and serve immediately.

Note: when baking the dough, it is important that you blind bake the dough so as to ensure that it dries out a little bit. If you are using vegetable (spinach), heat them a little to eliminate to some extent the level of moisture. You can also decide to crisp the dough a little by brushing with some quantity of egg white when it is hot before you bake it for the second time.

Anyways if you feel baking your own dough is stressful then simply hurry to the grocery and get yourself a store brought pie shell.

More so if you are adding other ingredients like the mushroom, preparation still remains very much the same but you will need to sauté the mushroom in a nonstick skillet over medium heat before adding the egg mixture to it. You can choose to make a fluffy quiche by adding coconut oil to your list of ingredients.

In conclusion, the French quiche Lorraine is the best recipe for making an amazing quiche and If you not tried it before or never heard this should serve as the perfect opportunity to do so.

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Luisa Davis

Luisa Davis

Luisa Davis is a frelance writer and foodie based in Portland, California. Though raised on her mother's homestyle Italian cooking, she has spent most of the last five years traveling and immersing herself in other countries' cuisines. Her work have been published in various publications, both online and offline.

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