Quiche Lorraine
Open savoury tart from Lorraine with cream, eggs and bacon in a pastry crust
Quiche Lorraine is a savoury tart from the Lorraine region of France, made with a filling of eggs, cream, and bacon in a pastry case. Traditionally served hot, warm or cold, it became widely known outside Lorraine only in the mid-20th century. Cheese is sometimes added, but this is not part of the original recipe.
- Classic filling is eggs, cream, and bacon in a pastry case
- Originated in Lorraine, eastern France
- Cheese is a common but non-traditional addition
- Can be served hot, warm, or cold
- Dates back to the 16th century
What is Quiche Lorraine?
Quiche Lorraine is a savoury tart with a golden pastry shell filled with a rich custard of eggs and thick cream, scattered with strips of bacon or lardons. The filling is smooth and set, with the bacon adding a salty, smoky note. The tart is open-faced, showing the creamy, lightly browned surface. While some versions include cheese, the classic quiche Lorraine does not. It can be enjoyed hot, warm, or cold, making it a versatile dish for many occasions.
Where does Quiche Lorraine come from?
Quiche Lorraine comes from the Lorraine region in eastern France. The name may be linked to the German word 'Kuchen', meaning cake, reflecting the area's history. The dish dates back to the 16th century and was originally made with a bread-dough base, similar to those used for pizzas. Over time, shortcrust or puff pastry became the standard. For centuries, quiche Lorraine was little known outside Lorraine, only gaining wider popularity in France and abroad after the mid-20th century.
How is Quiche Lorraine made?
To make quiche Lorraine, a pastry case is prepared and filled with a mixture of eggs and thick cream, forming a savoury custard. Bacon or lardons, cut into strips, are added to the filling. The mixture is poured into the pastry shell and baked until set and lightly browned. While some cooks add cheese such as Gruyère or Emmental, traditional recipes do not. The tart may be served hot, warm, or cold, depending on preference.
How and when is Quiche Lorraine eaten?
Quiche Lorraine can be served at lunch, dinner, or as a snack. It is suitable for a meal at home, a picnic, or as part of a buffet. In Lorraine, it was once served on May Day after a dish of sucking pig in aspic. The tart is often eaten on its own or with a simple green salad. Its ability to be served at different temperatures adds to its appeal for gatherings and everyday meals.
Kinds of Quiche Lorraine
Many versions of quiche Lorraine exist, both in Lorraine and elsewhere. Some add cheese, such as Gruyère, Emmental, or even Cheddar, though this is not traditional. Other variations include onions or substitute different meats like ham or even goose or duck liver. Supermarket versions in France, Britain, and the US often include cheese. Some cooks distinguish between quiche Lorraine (without cheese) and quiche Lorraine au fromage (with cheese).
What Quiche Lorraine means
Quiche Lorraine is a symbol of the Lorraine region and French home cooking. It has become widely recognized internationally, though debates continue about what makes an authentic version. The addition of cheese is a point of contention among cooks and food writers. The dish is seen as both a regional specialty and a staple of French cuisine, appearing in homes, bakeries, and cafes across France and beyond.
Questions people ask about Quiche Lorraine
What is quiche Lorraine made of?
It is made with a pastry case filled with a mixture of eggs, thick cream, and bacon or lardons. Some versions add cheese, but the classic recipe does not.
Where does quiche Lorraine come from?
Quiche Lorraine comes from the Lorraine region in eastern France. It became widely known outside this region only in the mid-20th century.
Is cheese always included in quiche Lorraine?
No, cheese is not part of the original recipe. While many modern versions include cheese, traditional quiche Lorraine contains only eggs, cream, and bacon.
How is quiche Lorraine served?
It can be served hot, warm, or cold. It is eaten at lunch, dinner, or as a snack, often with a green salad.
What kind of pastry is used for quiche Lorraine?
Modern versions use shortcrust or puff pastry for the base, though the earliest versions used a bread-dough crust.
Good reading and sources
- Quiche Lorraine on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Quiche Lorraine", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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