Learn French with QUICHE LORRAINE

The Quiche Lorraine is the most famous French pie. It’s very easy to make, sufficient for a filling meal in itself and it’s perfect for Autumn!

A little curiosity: the original recipe developed in the region of Lorraine (Northern France) dated back to 1600 and didn’t include any cheese, however nowadays almost everywhere this quiche is made with gruyér.


INGREDIENTS (Ingrédients):

  • 1 layer pastry dough (1 rouleau de pâte feuilletée)
  • 300 gr. bacon, crumbled (300 grammes de lardons fumés)
  • 4 eggs (4 oeufs)
  • 30 cl cream (30 cl de crème fraîche)
  • 25 cl milk (25 cl de lait)
  • salt, pepper, grated nutmeg (Sel, Poivre, Muscade)
  • 150 gr.Gruyere cheese, shredded (150 grammes d’emmental râpé)

PREPARATION (Préparation):

Preheat the oven to 375 degrees. Fit the pastry into a deep-dish pie pan. Sprinkle the bacon onto the bottom layer of the pastry.

Préchauffer le four à 375 degrés. Ajuster la pâte dans un moule à tarte profond. Mettre le lard sur le fond de la pâte.


Beat together the eggs, the milk and the cream, salt, pepper, and nutmeg. Pour the eggs over the bacon and sprinkle with the shredded cheese.

Battre ensemble les oeufs, le lait et la crème fraiche, le sel, le poivre et la muscade. Verser les oeufs sur le larde et saupoudrer avec le fromage râpé.


Bake the quiche for 45-50 minutes. Cool slightly and serve.

Faire cuire la quiche pendant 45-50 minutes. Laisser refroidir un peu et servir.


Enjoy it! – Bon appétit!





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