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French Quiche Lorraine | Recipe

Updated: Jun 6, 2022

Hey you! Any parents reading this? Ever have that moment when you suddenly get hit by the realisation that your children are growing beyond your control?? I just did and I don't know whether I want to cry or smile proudly.

When the Husband and I decided to make Youtube videos, it was only a matter of time before Baby Girl would want to be part of it too. I definitely knew it.

With my help, although that was strictly filming the video and working on the montage, Baby Girl decided to make a French Quiche Lorraine.

As you might know, we live in Lorraine, France and so this quiche is definitely a local specialty. If you browse online, you will find lots of recipes for this dish. Some will use less eggs, others use milk, and a lot use Gruyere cheese. My recipe comes from my grandmother. She has lived her whole life in Lorraine and this is how she has always made it (using cheese is a big no-no for her!!). The recipe probably comes from her own grandmother!

Anyways, I was very proud of Baby Girl and her growing cooking skills. She has never really shown any interest for food in the past, so I'm excited by this development. I know that this is one of the few things that I shared with my mom and my father as well.

Quiche Lorraine


  • 1 pie crust (we used a store-bought one)

  • 4 eggs

  • 200ml cream

  • 200g smoked lardons

  • a pinch black pepper

  • a pinch nutmeg


  1. Preheat the oven at 180°C.

  2. In a frying pan, fry the smoked lardons. There is no need to use butter or oil. The fats from the lardons will melt. Brown for a few minutes. Strain the fats and set aside.

  3. In the meantime, crack the eggs in a big bowl. I like to do it individually in a small bowl first, in case there is a bad egg. Add the cream in the bowl and whisk together well.

  4. Season with black pepper and nutmeg. I don't use salt as I find that the lardons are quite salty. Set aside.

  5. Transfer the crust to a baking dish.

  6. With a fork, poke holes all over the crust.

  7. Transfer the lardons to the crust, then the egg-cream mixture.

  8. Bake for 25-30 minutes in the 180°C preheated oven.

  9. Enjoy with a nice green salad.

xoxo Elodie

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