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Recipe: The national dish of France - Quiche Lorraine

Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Main Course, Main Dish, Side Dish
Cuisine French
Servings 6 -8


Pie crust

  • 300 ml flour 180 g
  • ½ tsp salt
  • 125 g butter
  • 1 large egg


  • 200 g bacon cubed or chopped
  • 150 g Emmental cheese grated Swiss cheese
  • ½ onion
  • 1 tbsp butter
  • 4 large eggs
  • 300 ml cream
  • 100 ml milk
  • salt
  • black pepper
  • fresh parsley


Pie crust

  • Sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture.
  • Add the egg to make the ingredients stick together and form a firm dough, then rest in the refrigerator for 30 minutes.
  • Roll a large disk on a light floured surface and line a 27 cm/ 8.6 inch spring form. Prick with a fork and prebake the pie crust at 180°C (350°F) for 10-15 minutes.
  • Peel and finely chop the onion, then fry it with one tablespoon of butter on low heat until the onion has softened, about 5-8 minutes.


  • Fry the diced bacon in a frying pan for about 3 minutes.
  • Whisk together the eggs, milk and cream. Add the grated Emmental cheese. Season with salt and pepper.
  • Place the caramelized onions onto the pie crust and add the diced bacon. Pour the filling over and bake for 25 minutes at 180°C (350°F) in the lower part of the oven. The pie is done when the pie is golden and the filling has solidified.
  • Garnish with fresh parsley and serve the pie warm.