DISH RESEARCH · Main dish
quiche lorraine
Larousse’s quiche Lorraine pours an egg, yolk and crème-fraîche filling over browned, drained smoked lardons in ready-rolled shortcrust pastry. Nutmeg, salt and pepper season the golden tart, served hot or warm.
About quiche lorraine
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Larousse’s quiche Lorraine uses a ready-rolled shortcrust pastry shell, smoked lardons and an egg-and-crème-fraîche filling. Grated nutmeg, salt and pepper season this particular version.
The pastry lines a tart tin with its baking paper retained. Whole eggs, extra yolks and crème fraîche are whisked together separately with the seasoning.
The lardons are browned in a pan over high heat and drained on absorbent paper. They are then spread across the pastry base before the egg mixture is poured over them.
The quiche starts in a hotter oven before the temperature is reduced for the rest of the bake. It cooks until golden.
Larousse serves the quiche hot or warm. Its introduction offers both small and large formats; the detailed recipe uses one tart tin.
Ingredients in quiche lorraine
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.