Quiche Lorraine

 The word “Quiche” comes from the German “Kuchen” meaning pie.

And “Lorraine” is a region in France, where making savory pies with eggs, cream, and bacon is most common. This recipe could have a bunch of variations, so each one of you can add something to it. I like to make it for the guests because it looks really festive. Also, you can have it for breakfast, on weekends when you have a little bit more time. When it comes to this pie, no amount of onion is too much, so you can even double or triple the amount and your pie will be thicker and just delicious anyways.

In other words, you can totally relax and make best of your fantasy while making this pie and the result will definitely be tasty and colorful.


For the filling:

  • 2 tbs olive oil
  • 2-3 medium onions (cut into half-moons)
  • 1 bunch of green onions (cut into rings)
  • 1 leek (cut into rings)
  • 100 g bacon (cut into cubes)
  • salt
  • pinch of sugar

For the liquid egg mixture:

  • 5 eggs
  • black pepper
  • 100 ml milk
  • 50 ml cream (20%)
  • 1 tbs sour cream
  • 1 tbs yogurt
  • 1 tbs cream cheese
  • 100 g grated cheese 
  • ½ bunch of parsley
  • ½ bunch of dill
  • 1 sheet of chilled puff pastry (approx.270 g)
  • 6-8 cherry tomatoes (cut in halves)


  1. Cut all the vegetables; cook the onions with a little bit of olive oil in a pan for about 20 minutes. Then add the bacon and cook for 10-20 minutes more, or until the onions are caramelized.
  2. Combine the eggs, milk, cream, sour cream, yogurt, cheese, and greens.
  3. Line a round baking tin with the pastry. Put the onion filling and strain the egg mixture over the onion-bacon mixture. Decorate with cherry tomatoes.

4. Bake the pie for about 40-45 minutes at 180 С.

3 thoughts on “Quiche Lorraine

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