• Elodie A.

French Quiche Lorraine

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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About Me

Elodie. 34 years old. French-Filipino. Woman. Wife. Mother. Plus-Size. Entrepreneur. Foodie. Bon Vivant. 

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