~323 cal · 9g protein · 2g carbs · 32g fat (estimated, per serving)
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Golden quiche with bacon in a buttery crust, one slice cut
🇫🇷 Lorraine
The quiche was born in Lorraine, and purists insist the true version has only lardons — the cheese is a later, non-Lorrain addition. The custard should tremble at the center when it comes out; a fully-set quiche has been overbaked, and Lorraine notices.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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1 sheet shortcrust pastry (flour + butter based)
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8 oz smoked bacon lardons
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3 + 1 yolk eggs
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1 cup + 1/2 cup heavy cream + whole milk
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a scrape nutmeg
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generous white pepper
Instructions
1
Line a tart tin with the pastry, prick it, and blind-bake at 375°F for 15 minutes until pale gold.
2
Crisp the lardons (or mushroom lardons) and scatter over the base.
3
Whisk the eggs (or tofu blend), cream, milk, nutmeg, salt, and pepper into a smooth custard.
4
Pour into the shell and bake at 350°F for 30–35 minutes until just set with a faint wobble at the center.
5
Rest 15 minutes — quiche is best warm, not hot. Serve with a sharp green salad.
Lorraine tradition.
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🌏 While it simmers — know your destination
📍
Lorraine. The eastern region that gave the world a savory custard tart.
🗺️
France. The country that turned cooking into a discipline.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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