Quiche Lorraine appears as a signature dish in 1 France cities. See each city's local variant and where to eat it.
Quiche Lorraine · Paris
Quiche Lorraine is a savoury egg-and-cream tart in shortcrust pastry, set with smoky lardons. No cheese in the canonical version. Served warm in slim wedges at every Parisian bistro lunch.
Quiche Lorraine originates in the Lorraine region of northeastern France, where it was a peasant tart of cream, eggs and smoked pork. The dish entered Parisian bistro menus in the early 20th century and standardised by the 1950s. The strict French version is eggs, cream and lardons only; the addition of cheese (Gruyère, Comté) is a Parisian deviation that the bistros now run alongside the canonical version. Polidor (founded 1845, in the 6e) plates a classical version; Boulangerie BO and Du Pain et des Idées both sell a slim slice at the lunchtime counter. The quiche is the cheapest hot lunch in the city and the easiest to do badly.
Where to eat in Paris:
- Polidor
- Du Pain et des Idées
- Boulangerie BO
- Mamiche
- Stohrer