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.
5 editor picks for Quiche Lorraine in Paris, ranked by editorial score. All Paris signature dishes · Quiche Lorraine across every city.
Du Pain et des Idées ★ 4.8
34 Rue Yves Toudic, 75010 Paris
Christophe Vasseur's Du Pain et des Idées in Paris's 10e remains the boulangerie every other counter measures itself against. At 34 Rue Yves Toudic.
Mamiche ★ 4.5
45 Rue Condorcet, 75009 Paris
Mamiche in Paris's 9e is the Cécile Khayat and Victoria Effantin counter that brought New York-Israeli babka to Pigalle. Open tue-sat 07:30-20:00.
Boulangerie BO ★ 4.4
85 bis Rue de Charenton, 75012 Paris
Boulangerie BO in Paris's 12e is Olivier Haustraete's listed-monument boulangerie by Marché d'Aligre, baking organic baguette tradition and Tokyo-honed.
Stohrer ★ 4.4
51 Rue Montorgueil, 75002 Paris
Stohrer in Paris is the city's oldest patisserie, founded in 1730 by Nicolas Stohrer who served Marie Leszczyńska at Versailles. Open daily 07:30-20:30.
Polidor ★ 3.9
6e · 41 Rue Monsieur-le-Prince, 75006 Paris
Polidor in Paris has run a Latin-Quarter bistro at the same address since 1845. The carte still holds bœuf bourguignon, blanquette de veau, tarte tatin.