Read by Michael Flamel

The Story Behind Quiche Lorraine: A Love Affair with French Flavor

Gail and I have always adored quiche Lorraine. It’s been a steadfast favorite in our home, whether as a breakfast treat, light lunch, or elegant appetizer. But we’ll admit, there was something magical about the quiche Lorraine appetizers served during the captain’s reception aboard the SS Catherine Deneuve as we floated through Provence.

Perhaps it was the ambiance—the gentle hum of the riverboat, the scent of lavender in the air, and the soft glow of the setting sun—or perhaps it was simply the mastery of Provençal farm-to-table cooking. Whatever the case, those bite-sized quiches, baked to golden perfection, were the best we’d ever tasted.

Back home, Gail has taken to recreating these delightful appetizers for dinner parties and neighborhood potlucks. Her only real quandary? Deciding whether to roll up her sleeves and make the pastry shells from scratch or use high-quality frozen ones that are remarkably good.

Quiche Lorraine’s origins date back to the Alsace-Lorraine region of France, where it began as a hearty pie of eggs, cream, and smoked bacon baked in bread dough. As the dish spread across France and beyond, variations emerged: Provençal quiches often include fresh garden herbs, while American versions might feature a richer mix of cheeses or added vegetables.

Our recipe, inspired by both our Provençal journey and Gail’s love of culinary experimentation, stays true to the dish’s rustic roots while allowing room for convenience and creativity.

Quiche Lorraine Appetizers

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These bite-sized Quiche Lorraine appetizers feature a flaky pastry shell filled with a rich, creamy custard of Gruyère cheese, crispy bacon, and aromatic thyme. Perfect for brunches, parties, or elegant gatherings.

• Author: Don Nicholas
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 24 mini quiches 1x
• Category: Appetizers

Ingredients

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• For the Pastry (optional):
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3–4 tablespoons ice water
• Or:
  • 24 pre-made mini pastry shells
• For the Filling:
  • 4 ounces thick-cut bacon or lardons, diced
  • 1 small onion, finely chopped
  • 3 large eggs
  • 1 cup heavy cream
  • 1/4 cup milk
  • 1/2 cup Gruyère cheese, grated
  • 1/4 teaspoon nutmeg
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • Salt and pepper to taste

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Instructions

1. Prepare the Pastry (if making from scratch):

• • Combine the flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs.
  • Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
  • Roll into a ball, wrap in plastic wrap, and chill for 30 minutes.
  • Roll out the dough on a floured surface and cut into 2-inch rounds to fit mini tart pans. Chill again before filling.

2. Make the Filling:

• • Preheat your oven to 375°F (190°C).
  • Cook the bacon in a skillet over medium heat until crisp. Remove and drain on paper towels.
  • In the same skillet, sauté the onion until soft and translucent. Set aside to cool.
  • In a mixing bowl, whisk together eggs, cream, milk, nutmeg, thyme, salt, and pepper. Stir in the bacon, onion, and Gruyère.

3. Assemble and Bake:

• • Place the pastry shells (homemade or pre-made) on a baking sheet. Fill each shell with the mixture, leaving a little space at the top.
  • Bake for 18-20 minutes, or until the filling is set and the tops are golden. Let cool slightly before serving.

Serving Suggestions and Beverage Pairings

At a formal gathering, serve these quiches alongside a charcuterie board with olives, pickles, and fresh baguette slices. Pair with a crisp Provençal rosé, a buttery Chardonnay, or Champagne. For a casual potluck, iced tea with lemon or a light pilsner adds a refreshing touch.

A Culinary Legacy

Quiche Lorraine, whether enjoyed as a meal or an appetizer, is more than just a dish; it’s a celebration of French culinary tradition. From its humble Alsace-Lorraine origins to its adaptations across Provence and the world, it’s a testament to the universal appeal of good, simple ingredients.

For us, it’s also a reminder of that unforgettable riverboat ride and the joy of sharing something delicious with friends and neighbors. So, whether you’re hosting a garden party or just indulging in a cozy dinner for two, may this recipe transport you to the sunlit fields of Provence. Bon appétit! ❖