Quiche Lorraine


For some people, quiche makes a hardy breakfast or the perfect brunch fare but for those who call the Alsace-Lorraine region along the French-German border home, quiche is rarely eaten for breakfast. While Alsatian cuisine can be found in larger cities across France, you’ll discover a unique blend of cultures, languages and cuisines with a visit to Metz or Strasburg. Here I found a number of quiche variations in cafés or charcuturies and discovered that locals mostly eat quiche with a side salad for lunch or lighter late meal.


Quiche Lorraine
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 unbaked 9 inch single crust pie
  • 6 slices cooked bacon, cut int small pieces
  • 1½ cup shredded Swiss cheese
  • ½ cup minced onion
  • ½ cup minced green onion or leek
  • 4 eggs, beaten
  • ¼ cup light cream
  • 1 cup milk
  • 1 tsp baking powder
  • 1tbsp flour
  • 1 tsp fines herbs
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • 1 portobello mushroom sliced into strips
  • ¼ green pepper sliced into strips
  1. Preheat oven to 425° F.
  2. Sprinkle bacon, cheese and onion and herbs into pastry shell.
  3. In a medium bowl, whisk together eggs, cream, milk, flour, salt, cayenne pepper. Pour mixture into pastry shell.
  4. Bake 15 minutes in the preheated oven. Reduce heat to 350° F and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before serving.


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