Quiche Lorraine

For an 8- to 9-inch cake pan, this much maligned dish can serve hot in ample quantities as a minor course or cold and in smaller quantities as an appetizer. Quiche Lorraine comes originally from the Lorraine region of France in the northeast just south of Luxembourg. Lorraine is a strong agricultural region with some mining whose major cities are Nancy and Metz.


1 cup flour
1/3 cup shortening
3 tbsp warm water
dash salt

Cut flour, salt and shortening together, add water to make a ball. Roll flat and garnish the cake pan. Pre-bake crust 5 minutes at 350°.


4 oz ham and/or bacon
¼ small onion, diced to taste
5 medium eggs
½ cup sour cream
1-2 cups grated Mozzarella
dash thyme and/or parsley
fresh ground pepper

Remove crust from oven and sprinkle the onion and the ham or bacon over the crust. If bacon is used, fry it beforehand. Mix the eggs, cheese, cream and spices together. Salt lightly to taste and pour over the crust. Bake about 30 minutes at 425° or until an inserted knife comes out clean. (Don't test the quiche too early or it will fall.)

Serve with rice and green vegetables or at noon with a tossed salad.

Variations and Suggestions

Vegetarian Quiche: try spinach and freshly-sliced mushrooms mixed in the filling in addition to or instead of ham. (This is no longer Quiche Lorraine but it tastes great!)

Don't settle for the thin "egg pie" that passes for Quiche in the United States! Quiche Lorraine is supposed to be rich, cheesy, creamy and a lot thicker than an inch!

Bon appétit !