Quiche Lorraine on the grill

Simple and surprising, this barbecue Quiche Lorraine recipe will delight your guests in both summer and winter.
French cuisine is world-renowned for its richness of flavors, regional diversity, and iconic dishes. Among these culinary treasures, Quiche Lorraine stands out as an essential delight, cherished both by locals and by food lovers around the world. This savory tart, deliciously filled with a combination of bacon, cream, and eggs, embodies the very essence of French cooking and the art of marrying simple flavors to create an exceptional taste experience.

Origins and History

Quiche Lorraine originates from the Lorraine region in eastern France. Its history goes back several centuries, and although the current recipe is well established, the exact origin of the quiche remains a subject of debate among culinary historians. Some claim that the word “quiche” derives from the German word “kuchen,” meaning cake, highlighting the Germanic influence on the region through the ages. Other theories suggest that the recipe was developed by Lorraine peasants, who added bacon to pie dough to enhance its flavor and nutritional value.

Essential Ingredients

The traditional Quiche Lorraine recipe requires just a few simple yet carefully chosen ingredients to create a harmonious balance of flavors. Here are the key elements, which remain the same for the barbecue version of Quiche Lorraine

⏱️ Preparation & Cooking Time

• Prep: 15 minutes
• Cook: 30 to 40 minutes on the BBQ at 200 °C (400 °F)
• Method: Indirect cooking, lid closed

🧾 Ingredients

• 3 eggs
• 250 ml crème fraîche
• 250 g Gruyère cheese
• 250 g bacon lardons
• 1 shortcrust pastry
• Salt & pepper

👨‍🍳 Instructions

1. Preheat your BBQ for direct cooking, thermostat at maximum.
2. Sauté the bacon lardons in a cast-iron skillet directly over the flame.
3. While the BBQ is heating, roll out the shortcrust pastry into a pie tin.
4. Prepare the mixture by whisking together the eggs, cream, and cooked lardons.
5. Pour the filling into the pastry shell and sprinkle with cheese.
6. Place the tin on the BBQ grate, switch to indirect cooking, and set the temperature to 200 °C (400 °F).
7. Bake with the lid closed for 30 to 40 minutes until the quiche is golden brown.

🍽️ Serving & Pairings

Serve warm or at room temperature with a crisp green salad, pickles, or a beetroot–mustard salad. To drink: a dry white wine such as Riesling or a well-chilled brut Crémant.

🥦 Dietary Variations

• 🥛 Use light cream or soy cream to reduce fat
• 🧀 Reduce cheese or choose a lower-fat cheese
• 🥓 Replace bacon lardons with smoked tofu or lean turkey bacon

🍽️ Nutrition Facts (per serving – 1/6 of quiche)

🧬 Health Sheet – Cancer + Diabetes