Quiche Lorraine © French Moments

Last Updated: 4 March 2020


Quiche Lorraine: a world-famous dish, easy to prepare… but let us treat you to the authentic recipe from the local region, sent to us by the “Mère Lorraine”!

The traditional Quiche Lorraine is a combination of a savoury tart whose pâte is covered with a “migaine” and “lardons”. The quiche has become very popular over the years, in France, but also in Europe, America and Australia. One can argue that the quiche is more famous than the name of its original local region: the Lorraine province. It is mostly eaten warm as an entrée and can be found in most of France’s charcuteries and caterers.


Shortcrust pastry

  • 200g flour
  • 100g salted butter
  • pinch of salt
  • water – small amount

Migaine (from Lorraine dialect):

  • 150 – 200g ‘lardons’ – or bacon cut into small pieces
  • 50ml crème fraiche
  • 4 medium size eggs


Quiche Lorraine © French Moments
Home-made Quiche Lorraine © French Moments
  • Make the shortcrust pastry by rubbing in the butter to the flour and salt, once a breadcrumb texture is achieved add a little cold water until a smooth pastry is formed and knead lightly.
  • Roll out to fill a 28cm tart tin. Chill the lined baking tin for about 30 min – 1 hour. (This will stop the pastry from ‘shrinking’ when cooked.)
  • Lightly cook the ‘lardons’ / small bacon pieces without adding extra fat.
  • Cook until lightly browned then put them on kitchen towel to soak up an fat. Keep to one side.
  • In another bowl beat the eggs and cream.
  • Add a little pepper (but no salt as the ‘lardons’ will make it salty enough).
  • Take the tart tin from fridge and add the ‘lardons’ across the base then pour in the egg mixture.
  • Cook in a pre-heated oven at 210° for about 30 minutes or until the quiche is lightly browned and the pastry is crispy.

Tips from “la Mère Lorraine”!

The true quiche Lorraine doesn’t contain milk.

The cream gives the ‘migaine’ (egg mixture) its creamy texture and once cooked will move a little.

Do not add gruyère or another type of cheese. This will compact the ‘migaine’ and will give it a different texture altogether.

Recette en français


Pâte brisée :

  • 200 gr farine
  • 100 gr margarine
  • sel
  • eau à peu près 1/2 verre

Migaine (mot issu du dialecte lorrain) :

  • 150 à 200 gr de lard fumé (poitrine de porc fumée)
  • 50 cl de crème fraiche
  • 3 à 4 oeufs


  • Préparer la pâte brisée ou en acheter une toute prête, on peut éventuellement utiliser une pâte feuilletée.
  • Foncer un moule à tarte de 28cm.
  • Faire dorer le lard coupé en petits morceaux sans ajouter de graisse.
  • Une fois dorés, retirer les morceaux de lard et les éponger sur du papier essuie-tout, puis les éparpiller sur la pâte.
  • Dans un récipient, fouetter ensemble les 4 oeufs et la crème.
  • On peut y ajouter un peu de poivre, mais surtout pas de sel, car le lard en contient déjà.
  • Verser cet appareil sur la pâte et le lard.
  • Cuire le tout dans un four préchauffé à 210° pendant une trentaine de minutes.

Conseils de “la Mère Lorraine”!

La vraie quiche lorraine ne contient pas de lait.

La crème donne toute son onctuosité à la migaine qui, une fois cuite, tremblote un peu.

Surtout, n’ajoutez pas de gruyère ou autre emmenthal. Cela aurait pour effet de compacter la migaine, ce qui lui donnerait une toute autre texture.


Check out our curated magazine on Flipboard for exclusive stories & insights on France!

Gems of Paris by French Moments

Like it? Leave a comment!

Your email address will not be published. Required fields are marked

This site uses Akismet to reduce spam. Learn how your comment data is processed.

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

Transparency: Some blog posts and pages may contain affiliate or sponsored links. If you are planning a trip, the use of these links helps us to run the site. There is no additional cost to you. All you have to do is click on the link and any booking you make is automatically tracked. Thank you for your support!

Escape to France with every email! Get insider insights, travel guides, cultural gems delivered and exclusive offers to your inbox twice a week. Your journey to Paris and France begins when you sign up!



24 Places to See in France in 2024