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La quiche lorraine est une variante de quiche, une tarte salée de la cuisine lorraine et de la cuisine française, à base de pâte brisée, de migaine (œufs, crème fraîche), de lardons.
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Nui @ BistroHomey

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Butternut squash tart cut into slices with sage garnish.
Photo by Antoni Shkraba Studio
In this post
  1. Why I love this and I Hope you too!
  2. Grab These Ingredients
  3. Get these tools ready too
  4. Recipe tips & suggestions
  5. How to make the broth bowls – V.1
  6. How to make the broth bowls – V.2
  7. Watch the video
  8. Serving & Pairing
  9. Variations
  10. Storage & Make-Ahead Tips
  11. What to do with leftover
  12. Frequently Asked Questions
  13. Recipe Card Template
  14. Feedback, questions or comments for This Recipe?

Why I love this and I Hope you too!

These delicious tamales verdes are proof that not every batch of tamales has to be an all-day, totally-from-scratch affair. Here’s why you’ll love it as much as I do!

Woman joyfully eating sushi with chopsticks against a yellow background.
Pantry-Friendly & Budget-Friendly: Made with canned pumpkin, carrots, and coconut milk (or coconut milk powder), this recipe relies on simple staples you probably already have on hand,
Smart Shortcut: Karina often uses powdered coconut milk so there is no waste from leftover cans – it dissolves beautifully and works just as well as canned.
Naturally Dairy- and Gluten-Free: Creamy without any cream, this soup fits a variety of dietary needs while staying rich and satisfying

As I’ve mentioned with my red pork tamales recipe, I always prefer my tamales with a generous filling….Cozy for a weekend cooking project. Let’s make some!

Handwritten note: "Bistro Homey, yours, Nui" with a heart. Teal text on black.
Slice of tomato quiche on plate with fork, wooden table.
Photo by Polina Tankilevitch

Grab These Ingredients

These are all the ingredients you need for this easy pumpkin soup. See the recipe card below for the exact measurements.

Jalapenos: Halved jalapeno peppers are the base of this recipe. The bigger the pepper, the more cheesy filling you can fit inside.
Cream Cheese: You need 1 block/brick of cream cheese. (If you love cream cheese-based appetizers, try my crab dip or cranberry pecan cheese ball next.)
Shredded Cheese: I typically use shredded cheddar cheese, but pepper jack is also fabulous here.
Garlic: You need 1 clove of garlic to flavor the cheese filling, but feel free to use more if you want extra garlicky bites!
Quiche ingredients: milk, cream, bacon, cheese, eggs, pastry, vegetables, and spices.
Photo by Saveurs Secretes

Get these tools ready too

I only recommend what I use and love.

10″ removable bottom tart pan: My favorite tart pans as it allows you to bring to the table your quiche and have an easier time slicing it to serve.
Small saucepan: To blanch your bacon.
Small skillet: To crips your bacon.
Mixing bowl: To beat your eggs with the heavy cream.
Baking tools: knife, pie dish, whisk, mixing bowl, skillet, fork, board.
Photo by Pavel Danilyuk

Recipe tips & suggestions

If you want to save a little extra money, you can omit the Parmesan cheese. Just make sure to add extra panko breadcrumbs (about 100 grams more) for breading the chicken.
Make sure to pound out the chicken to 0.5 cm thickness. This promotes even cooking and helps ensure the panko doesn’t burn before the chicken reaches the safe internal temperature of 75°C.
Feel free to add additional seasonings to the flour or egg wash. I think onion powder, dried thyme, or dried oregano would be great additions.
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How to make the broth bowls – V.1

Follow along these steps!

Cut up aromatics

They’ll simmer and then get removed, so large chunks work great!

People preparing food together, kneading dough and chopping vegetables.

Simmer the broth

Give it 20-30 minutes on low heat. Then remove the aromatic chunks, but save that creamy flavorful broth!

People preparing food together, kneading dough and chopping vegetables.

cook the chicken

Toss to coat, then air fry it! (Or sauté or grill, if you’d rather.)

People preparing food together, kneading dough and chopping vegetables.

plate it up!

Rice, cooked chicken, then a scoop of that broth.

People preparing food together, kneading dough and chopping vegetables.

garnish. so good.

I actually love this with mint on top, but cilantro is also delicious. Chili crisp, crispy shallots (I buy the ones from Trader Joe’s – or make your own here), and if I want some extra veg in there, I’ll throw a handful of spinach in.

People preparing food together, kneading dough and chopping vegetables.

How to make the broth bowls – V.2

Follow along these steps!

Crackers topped with meat and onion being drizzled with oil.

Cut up aromatics

They’ll simmer and then get removed, so large chunks work great!

Crackers topped with meat and onion being drizzled with oil.

Simmer the broth

Give it 20-30 minutes on low heat. Then remove the aromatic chunks, but save that creamy flavorful broth!

Crackers topped with meat and onion being drizzled with oil.

Cook the chicken

Toss to coat, then air fry it! (Or sauté or grill, if you’d rather.)

Crackers topped with meat and onion being drizzled with oil.

Plate it up!

Rice, cooked chicken, then a scoop of that broth.

Crackers topped with meat and onion being drizzled with oil.

Garnish. So good.

I actually love this with mint on top, but cilantro is also delicious. Chili crisp, crispy shallots (I buy the ones from Trader Joe’s – or make your own here), and if I want some extra veg in there, I’ll throw a handful of spinach in.

Watch the video

Follow along the video

Serving & Pairing

The rich flavor of miso-marinated salmon is lovely when matched with the aromatic ginger-infused rice.

Rice: Ginger Rice
Soup: Kakitamajiru (Japanese Egg Drop Soup)
Sides: Kinpira Gobo
Salads: Spinach Gomaae (Japanese Spinach Salad)
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Crackers topped with meat and onion being drizzled with oil.
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Variations

I love making different versions of this recipe. It’s actually so easy – look into your fridge and pantry and see what ingredients you already have that could work.

Cranberry & Herb: Substitute the bacon for dried cranberries and fresh herbs like rosemary, thyme, or parsley.
Smoky BBQ: Add some smoked paprika or BBQ seasoning to the cheese mixture for a smoky flavor. Swap out the bacon bits for smoked almonds or even crumbled BBQ-flavored chip.
Sweet & Savory: For a sweet twist, mix in some honey, maple syrup, or chopped dried fruit into the cheese ball. Coat the ball with a mixture of chopped pecans and brown sugar.
hiking v1
Title / Description – Photo Credit

Storage & Make-Ahead Tips

Very easy to store, can keep for long and quick reheat!

To Store: Keep leftover miso salmon in an airtight container in the refrigerator for up to 3 days.
To Freeze: Place in an airtight container and freeze up to 1 month. Thaw overnight in the fridge before reheating.
To Reheat: Cover with a moist paper towel and warm gently in the oven at 150°C (300°F) until heated through. Avoid the microwave – it can dry out the fish and make the texture rubbery.
baking course template about me img 3
Title / Description – Photo Credit

What to do with leftover

So many ways we can turn the leftover into a new dish!

Steamed Asparagus
Sauteed Green Beans
Crispy Roasted Brussels Sprouts with Bacon
baking course template about me img 3
Title / Description – Photo Credit

Frequently Asked Questions

Butternut squash and sage quiche slices on parchment paper.
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Author: Nui
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La quiche lorraine est une variante de quiche, une tarte salée de la cuisine lorraine et de la cuisine française, à base de pâte brisée, de migaine (œufs, crème fraîche), de lardons.
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Prep 25 minutes
Cook 35 minutes
Resting Time 30 minutes
Total 1 hour 30 minutes
Servings 6
Cuisine French
Nutrition 632 kcal
Centerpiece

Ingredients
 

  • 1 Shortcrust pastry / Pâte brisée (Homemade or store bought – about 30 cm diameter and 3 mm thin)
  • 200 grams Streaky bacon / Smoked pork belly / Bacon bits (If use smoked pork belly – cut in 0.5 cm-thick slices)
  • 3 Egg
  • 2 Egg yolk
  • 250 milliliters Milk
  • 250 milliliters Heavy cream
  • 200 grams Gruyère / Emmental cheese (Grated)
  • ½ teaspoon Fine sea salt
  • 2 teaspoons Black pepper (Freshly ground)
  • ¼ teaspoon Nutmeg (Optional)

Equipment

  • Chopping board
  • Knife
  • Pie dish 26 cm diameter 8 cm height
  • Fork
  • Skillet
  • Mixing bowl large
  • Whisk

Method

Partially pre-bake the pie shell
  1. Preheat the oven to 200°C conventional, 180°C convection, Gas mark 6.
    Woman cutting pie crust with knife, apple pie filling, fall leaves.
  2. Line a pie dish with shortcrust pastry. Press down into the curves with the back of your fingers. Trim the edges and crimp as desired.
    Hands crimping pie crust edge in baking pan, preparing homemade pie.
  3. Prick the bottom of the dish with the tines of a fork, especially the circumference all around the base to prevent puffing.
    Hands crimping pie crust edge in baking pan, preparing homemade pie.
    4. "Docking" – to prevent the pockets of steam in the dough from puffing up.
  4. Bake the crust for 15 minutes or until the edges just start to turn golden brown and the base is set but barely golden.
    Woman cutting pie crust with knife, apple pie filling, fall leaves.
Mise en place
  1. If using streaky bacon, cut into 2 cm-wide strips. If using smoked pork belly slices, trim off the rind and any cartilage then cut into 2 cm-long strips. Bacon bits are ready to use.
    Hands crimping pie crust edge in baking pan, preparing homemade pie.
Prepare the bacon
  1. In a skillet, render the fat out of the streaky bacon/smoked pork belly slices/bacon bits over medium high heat. Keep a close eye not to burn.
    Woman cutting pie crust with knife, apple pie filling, fall leaves.
  2. Just about when the bacon starts to become crispy to your liking but not dried out (around 10 minutes), turn off the heat. Discard excess fat if any.
    Hands crimping pie crust edge in baking pan, preparing homemade pie.
    3. Leave the bacon in the skillet as it will continue to cook from the remaining heat. Drain the fat (optional).
Prepare the filling
  1. In a mixing bowl, whisk the eggs, egg yolks, milk and heavy cream.
    Woman cutting pie crust with knife, apple pie filling, fall leaves.
  2. Season with fine sea salt, pepper and nutmeg.
    Hands crimping pie crust edge in baking pan, preparing homemade pie.
    3. Hold back on salt as the bacon/smoked pork belly is usually heavily salted on its own as part of the conservation process.
Assemble and bake the quiche
  1. Keep the oven at 200°C conventional, 180°C convection, Gas mark 6.
    Woman cutting pie crust with knife, apple pie filling, fall leaves.
  2. Spread the crispy bacon evenly on top of the pie crust.
    Hands crimping pie crust edge in baking pan, preparing homemade pie.
  3. At the oven door, pour over the egg-cream-cheese mixture. Use the spatula to evenly spread the cheese.
    Woman cutting pie crust with knife, apple pie filling, fall leaves.
  4. Bake for 35-40 minutes or until the quiche is golden brown to your liking.
    Hands crimping pie crust edge in baking pan, preparing homemade pie.
    5. For a dark brown sheen with a crispy flaky crust, use water. For a light matte sheen with a soft crust, use milk.
Serving
  1. Remove from the oven and set aside to cool for 30 minutes before serving. Enjoy it warm or cold. Pairs well with the green salad.
    Butternut squash and sage quiche slices on parchment paper.

Nutrition

Nutrition Facts
Recipe Card Template
Amount per Serving
Calories
632
% Daily Value*
Fat
 
47
g
72
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
15
g
Cholesterol
 
252
mg
84
%
Sodium
 
769
mg
33
%
Potassium
 
275
mg
8
%
Carbohydrates
 
30
g
10
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
23
g
46
%
Vitamin A
 
1184
IU
24
%
Vitamin B1
 
0.4
mg
27
%
Vitamin B2
 
1
mg
59
%
Vitamin B3
 
3
mg
15
%
Vitamin B5
 
1
mg
10
%
Vitamin B6
 
0.2
mg
10
%
Vitamin B12
 
2
µg
33
%
Vitamin C
 
0.3
mg
0
%
Vitamin D
 
2
µg
13
%
Vitamin E
 
1
mg
7
%
Vitamin K
 
4
µg
4
%
Calcium
 
407
mg
41
%
Copper
 
0.1
mg
5
%
Folate
 
65
µg
16
%
Iron
 
2
mg
11
%
Manganese
 
0.3
mg
15
%
Magnesium
 
34
mg
9
%
Phosphorus
 
411
mg
41
%
Selenium
 
40
µg
57
%
Zinc
 
3
mg
20
%
Folic Acid
 
33
µg
Choline
 
152
mg
Net Carbohydrates
 
29
g
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • “Docking” – to prevent the pockets of steam in the dough from puffing up.
  • Leave the bacon in the skillet as it will continue to cook from the remaining heat. Drain the fat (optional).
  • Hold back on salt as the bacon/smoked pork belly is usually heavily salted on its own as part of the conservation process.
  • For a dark brown sheen with a crispy flaky crust, use water. For a light matte sheen with a soft crust, use milk.

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