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Quiche Lorraine

A savoury open tart from the Lorraine region — a buttery pastry shell filled with a set custard of eggs, cream and smoky bacon (lardons).

Quick facts

Cuisine
French
Origin
Lorraine, France
Also known as
bacon and egg tart
Dietary
  • contains gluten
  • vegetarian option

AI summary

Summarizing…

Quiche Lorraine is a savoury open tart of eggs, cream and bacon in a pastry shell. It takes its name from the Lorraine region of north-eastern France and is the best-known of all quiches.

What it actually is

A shortcrust pastry case is filled with a custard of beaten eggs and cream, seasoned with pepper and nutmeg, and studded with lardons — small pieces of smoky bacon. It is baked until the custard is just set and lightly golden. The classic recipe has no cheese, though many kitchens now add Gruyère.

How it's served

  • Warm or cold, cut into wedges.
  • With a green salad — the standard light lunch.
  • As part of a buffet or picnic spread.

Writing it on a menu

  • Say whether yours includes cheese — purists expect none.
  • Offer a vegetarian version (leeks, spinach) and label it, since the classic contains bacon.
  • Note it contains gluten, egg and dairy.

Typical ingredients

  • shortcrust pastry
  • eggs
  • cream
  • lardons (bacon)
  • nutmeg

Frequently asked questions

What is Quiche Lorraine?
Quiche Lorraine is a savoury open tart from the Lorraine region of France: a buttery shortcrust shell filled with a custard of eggs and cream and studded with smoky lardons (bacon). The original contains no cheese, though many modern versions add Gruyère. It is baked until just set and served warm or cold, in wedges, with a salad. On a menu, note whether it has cheese and offer a vegetarian version (without lardons) if you can.
Where does Quiche Lorraine come from?
Lorraine, France.
What is Quiche Lorraine made of?
Shortcrust pastry, eggs, cream, lardons (bacon), nutmeg.
What is Quiche Lorraine also known as?
Bacon and egg tart.

Related dishes

Croque Monsieur

A hot French ham-and-cheese sandwich, coated in béchamel and cheese and grilled until bubbling; add a fried egg and it becomes a Croque Madame.

Ratatouille

A Provençal stew of summer vegetables — aubergine, courgette, peppers and tomato, cooked with garlic and herbs; naturally vegan.

→ Put it on your menu with Menuella
Reviewed by Menuella Food Team·Updated 2026-07-18

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