Home | food recipes cooking | Epicurien.be
Home - food recipes cooking
  French | Dutch   

Recipes foodIngredients food cookingSearch for recipesfood recipes cooking rss feed
Tuesday 21 August 2018  
Home > Traditional Quiche Lorraine recipes
01.01.2003 -quiche - traditional

Traditional Quiche Lorraine

« After a lot of research and comparisons, I think I’ve managed to reconstitute the original, traditional recipe for the mythical Quiche Lorraine. But that shouldn’t stop you from using this base to create any variation that comes to mind…   » 
Type Entrée - Hot starter Main Dish Quiche - Pâte Brisée
Level of difficulty easy
Preparation time Preparation: 15 minutes - Cooking: 25 minutes
Origin Lorraine (France)
Send to a friend     Print     Send your comment


Yield: 1 quiche


Prepare the Crust:

  • Set pâte brisée into a buttered pie plate
  • Brush crust in pie plate with egg yolk and prick all over with a fork
  • Place crust in oven preheated to 400°F (200°C) to seal the crust

Prepare the Garnish:

  • Cut pork breast into lardoons, taking care to remove rind and cartilege.
  • Blanch lardoons in boiling water for 3 minutes
  • Drain lardoons
  • Place pork rind in frying pan over very high heat
  • Render the fat from the rind
  • Add lardoons to frying pan and fry 2-3 minutes, taking care not to colour

Prepare the Quiche Filling:

  • Beat egg with cream
  • Add freshly grated nutmeg
  • Mix until thoroughly blended and slightly foamy
  • Add salt and pepper to taste


  • Arrange lardoons in precooked crust
  • Cover to 2/3 from the bottom with egg mixture
  • Place in oven and bake at 400°F (200°C) for 20 to 30 minutes
  • Serve warm with a small wheat salad with honey vinaigrette, for example


For general knowledge, I read that the quiche filling is also called "migaine” and the word quiche is from the German “kuchen”, which means cake.
The original Quiche Lorraine recipe contains neither Gruyere nor Emmenthal. We'll just have to adjust!
However, there’s nothing to prevent you from adding 200 g (1/2 lb) of grated or cubed Gruyere to your crust.
You may also use a mixture of 1/4 lb (100 g) lard with 1/3 lb (150 g) leftover ham

Share this recipe
save to del.icio.us del.icio.us
digg this digg

See Also :
Eggs recipes  Eggs recipes
Entree recipes  Entree recipes
french food recipes (french cuisine)  french food recipes (french cuisine)
Main dishes recipes  Main dishes recipes
Pate brisée recipes  Pate brisée recipes
Pork recipes  Pork recipes
Quiche recipes  Quiche recipes
Starter recipes  Starter recipes
Copyrights Wonderweb 2004 - 2008 - top of page