Quiche Lorraine (slice)

The Original. Done Properly.

Boulangerie Christophe's Quiche Lorraine is the real thing — no shortcuts, no substitutions. A crisp, buttery pâte brisée shell is filled with a silky, deeply savory custard of whole eggs, heavy cream, smoked lardons, and Gruyère, then baked low and slow until the top is deeply golden and the filling is just set — rich, trembling, and impossibly smooth.

This is the quiche that defines the genre. Satisfying at any hour — warm from the oven for lunch, at room temperature for a picnic, or cold from the refrigerator the next morning with a strong black coffee.

The Pastry Shell

Christophe's pâte brisée is made fresh daily from organic flour, premium European-style butter, free-range egg yolks, sea salt, and a touch of cold water. It's pressed by hand into the tart ring and blind-baked to a perfect golden crisp before filling — ensuring the base stays shatteringly short and never soggy beneath the rich custard.

The Custard

The filling is a classic à la crème custard — whole free-range eggs whisked with heavy cream, seasoned with sea salt, white pepper, and a grating of fresh nutmeg. No milk, no half-and-half. Just cream, for the richest, most velvety set possible.

Smoked Lardons & Gruyère

Smoked lardons are rendered until golden and fragrant before being scattered generously through the custard. Aged Gruyère is grated fresh and folded in, melting into the custard as it bakes and forming the signature caramelized, bubbling top crust that makes a great quiche lorraine instantly recognizable.

Pure Ingredients

• Organic stone-milled flour
• Premium European-style butter (84% fat)
• Free-range eggs
• Heavy cream
• Sea salt
• White pepper
• Fresh nutmeg
• Smoked lardons
• Aged Gruyère

No fillers. No artificial flavors. Just a quiche lorraine worth every bite.

Sold by the slice. Best enjoyed warm — reheat at 325°F for 8–10 minutes. Pairs beautifully with a simple green salad, Dijon mustard, and a glass of dry white wine or sparkling water.