Dish · french
Quiche Lorraine
An open tart of egg and cream custard studded with bacon, baked in a pastry shell until the filling sets but still barely trembles at the center.
Where it comes from
The dish takes its name from Lorraine in northeastern France, where an older version with just eggs, cream, and bacon predates the cheese-added versions that spread outside the region and became common on French and American menus alike.
What cooks argue about
The lasting argument is whether cheese belongs in a true quiche lorraine: Lorraine's older recipes use only egg, cream, and bacon, while most recipes made elsewhere add grated gruyere into the custard.
Versions
Nobody has published a quiche lorraine here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
egg
heavy cream
bacon
gruyere