Quiche is a round and flat savory pastry with a filling made from eggs, milk and a variety of vegetables and meats. The pie-like specialty originated in the Lorraine region of France.

The classic version is called ‘Quiche Lorraine’ as it stems from the Lorraine region of France. It is eaten hot as an appetizer or a main dish. It was originally made from bread dough, which was replaced in modern cuisine with pastry. Regional variations are the Quiche vosgienne with spicy cheese from the Vosges region and the Quiche alsacienne with onions from Alsace.

Tomato Quiche, savory tarte from France

The French name for the pie-like pastry was derived in 1845 by the Alsatian word ‘Kichel’ or ‘Küchel’ which is the dialect diminutive for the German word for ‘cake’.

Today, similar dishes which also contain shortcrust, milk and eggs are often offered under the name ‘Quiche’. Common additional ingredients are spinach, leeks or other vegetables. Although they are rather called ‘tarte’ and not quiche in France, this name got naturalized on both sides of the Rhine.

Try the traditional Quiche Lorraine or get creative and add your own ingredients to our original recipe!



Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Food & Drinks // France

Servings: 1 pie

Tomato Quiche, savory tarte from France


200 g flour

100 g butter

4 tbsp milk

1/4 tsp salt

100 g bacon

2 onions

150 g cream

1 cup milk

3 eggs

100 g grated cheese (e.g. Emmentaler)


Produce a dough from the flour, butter, milk and salt and let it rest in the cold for about 30 minutes.

Cut the bacon into strips, peel the onion and cut it into cubes. Fry both ingredients together in a little fat until the onions are soft and glassy and let it cool down afterwards.

Whisk the cream, milk, eggs and grated cheese, and add the bacon and onions.

Roll out the dough into a round shape, press it into a pie or cake tray and spread the onion mixture on top.

Bake the quiche in a preheated oven at 200 ° C for about 30 minutes.

Let it cool down for a bit so that the quiche gets a little more solid before removing the baking form. It can now be served warm or cold!


Similar to:

Zwiebelkuchen from Germany 

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Spagetti-Quiche by Katrin Gilger, licensed under CC BY-SA 2.0
Quiches by Brett Jordan on Unsplash