Quiche Lorraine
Pronunciation (IPA) /kiʃ lɔʁɛn/
A savoury open tart from the Lorraine region — a buttery pastry shell filled with a set custard of eggs, cream and smoky bacon (lardons).
Also known as: bacon and egg tart
Allergens & declarations
Contains
Cereals (gluten)
Wheat
Contains cereals and gluten-containing products
Egg
Contains eggs and egg products
Milk (including Lactose)
Contains milk and milk products (including lactose)
Also declarable
- With Nitrite Curing Salt — Contains nitrite curing salt
This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.
In detail
Typical ingredients
Frequently asked questions
- What is 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).
- Where does Quiche Lorraine come from?
- Quiche Lorraine — country of origin: France.
- What is Quiche Lorraine made of?
- Shortcrust pastry, egg, cream, lardons, nutmeg.
- Which allergens does Quiche Lorraine contain?
- Contains cereals and gluten-containing products. Contains eggs and egg products. Contains milk and milk products (including lactose).
- What is Quiche Lorraine also known as?
- Bacon and egg tart.
- How do you pronounce Quiche Lorraine?
- Quiche lorraine (French) is pronounced /kiʃ lɔʁɛn/. Select the speaker button next to the dish name to hear it.
Similar dishes
More from this cuisine
France
Blanquette de VeauVeal simmered gently in stock with carrot and onion, bound at the end into a pale cream-and-egg-yolk sauce — a French classic that stays pale from start to finish, though the carrots add a little colour.
Soupe à l'OignonFrench onion soup — onions cooked down for an hour into sweetness, simmered in broth, then gratinated under bread and melted Gruyère.- ClafoutisWhole cherries baked into a thick, custardy batter until the top puffs and sets like a firm flan — a Limousin farmhouse dessert traditionally made without pitting the fruit.
- BriocheA rich, buttery yeast bread, egg-heavy and lightly sweet, baked into a domed loaf or individual rolls — France's everyday bread that reads more like cake.