Dish

Quiche Lorraine

Quiche Lorraine is made with a shortcrust pastry crust and a filling of eggs, cream, cheese, and bacon. The filling is seasoned with salt, pepper, and nutmeg, and is often baked until the top is golden brown and the filling is set. Quiche Lorraine is typically served warm or at room temperature.

European cuisine› Western European cuisine› French cuisine

Pie› Savory Pie

Origins and history

Quiche Lorraine originated in the Lorraine region of France, and is a staple of French cuisine. It has since become a popular dish in many countries around the world.

Dietary considerations

Quiche Lorraine is not suitable for vegans, and may not be suitable for those with egg or dairy allergies. It is also a high-calorie dish, so it should be enjoyed in moderation.

Variations

There are many variations of quiche, with different types of cheese and fillings used. Some recipes call for the addition of vegetables, such as spinach or mushrooms. Some versions of the dish also use a different type of pastry crust, such as a puff pastry or a hot water crust pastry.

Presentation and garnishing

Quiche Lorraine is typically served in a shallow pie dish, and is often garnished with a sprig of fresh thyme or parsley. The pastry crust can be decorated with a lattice pattern or other decorative design.

Tips & Tricks

To make the pastry crust extra flaky, be sure to use very cold butter and ice water when making the dough. It is also important to let the dough rest in the refrigerator for at least 30 minutes before rolling it out.

Side-dishes

Quiche Lorraine is often served with a simple green salad or a side of roasted vegetables. It can also be served with a slice of crusty bread.

Drink pairings

Quiche Lorraine pairs well with a light white wine, such as a Chardonnay or a Pinot Grigio. It can also be enjoyed with a sparkling wine, such as a Prosecco or a Champagne.