Quiche Lorraine is a savoury French tart with a filling of cream, eggs, and bacon or ham, in an open pastry case.

[1] Originally a quiche Lorraine was baked with a bread-dough case similar to that now used for pissaladières and pizzas,[2] but in modern versions, shortcrust or puff pastry is generally used.

[3] The classic ingredients for the filling are eggs, thick cream, and ham or bacon (in strips or lardons), made into a savoury custard.

[12] No cheese is used in the versions by Lindsey Bareham, Felicity Cloake, Alain Ducasse, Simon Hopkinson, Thomas Keller and Dan Lepard.

[13][14] Ready-made quiches Lorraines sold in supermarkets in France, Britain and the US typically contain cheese – usually Emmental or similar, although British versions often contain Cheddar.