French bistro classic reinterpreted – wine and food celebrated
Wine with food is the heart of every French delight. The Quiche Lorraine in the Loire variant embodies tradition and lightness in one. Wine and food combine in their most beautiful form: buttery tender shortcrust pastry, a juicy, light filling of eggs, whipped cream, fine bacon and mild onion, plus a hint of herbs from the Loire. As an appetizer, main course or part of a buffet, this quiche provides culinary delights from the first bite. The interplay of creamy melting, fine spice and delicate acidity becomes an aromatic homage to French country cuisine. Wine and food play a culinary spring song together.
Ideal wine pairing: Sancerre Rosé AOC (Loire, France)
The best accompaniment to the Quiche Lorraine Loire variant is Sancerre Rosé from the Loire. This Pinot Noir rosé combines aromas of red currants, strawberries and white cherries with herbaceous freshness, fine spice and a spicy-mineral finish. Its animating acidity takes away the creaminess of the quiche and gives it lightness, while the subtle fruit elegantly emphasizes the spicy bacon.
Taste harmony – How quiche and rosé work together perfectly
Sancerre Rosé shines with nuances of strawberry, white currant and slightly mineral hints – this aroma ideally frames the butteriness and mild spice of the quiche. The lively acid structure ensures pleasant freshness to every fork, while the delicately fruity tones form an elegant contrast to the strong filling of bacon, cream and eggs. At the same time, delicate grass notes and herbaceous freshness of the wine harmonize with fine Loire herbs in the quiche, which underlines the regional connection. The pairing remains balanced: no one dominates, both components rise to a lively bistro enjoyment at eye level – a food-wine match that proves style in every season.
Further wine recommendations for this dish
Touraine Gamay AOC (Loire, France)
This fresh, slightly chilled red wine delights with fine aromas of cherry, raspberry and violet. Its moderate tannin structure and delicate fruitiness make it an uncomplicated everyday companion of the quiche. The richness of the dish is balanced by the animating acidity of the gamay, while red fruit notes add to the spice and creaminess. A classic bistro wine for relaxed spring and summer dinners.
Coteaux du Giennois Blanc AOC (Loire, France)
This Sauvignon Blanc-accentuated white wine brings citrus, gooseberry and floral freshness to the pairing. The tangy acidity and the clear herbal notes harmonize particularly well with sour cream or crème fraîche fillings of the quiche, always making the dish appear light and brilliantly complementing the character of the region.
Grenache Rosé IGP Pays d’Oc (Languedoc, France)
With a lively colour, notes of strawberry and light spice, this rosé inspires as an animating partner. Its fruitiness and invigorating acidity make it the summery antithesis to the hearty quiche; it also brings youthful flair and uncomplicated elegance to classic food pairing.
Pinot Gris, Willamette Valley AVA (Oregon, USA)
The American Pinot Gris brings exotic fruit, melon and gentle pear notes to the play of aromas. Its freshness and smooth structure complement the creamy filling of the quiche, while fine spice and a hint of minerality set modern accents. Pairing thrives on opposites that inspire each other.
Vinho Verde Rosé DOC (Minho, Portugal)
The fruity, light, slightly sparkling nature of the Portuguese Vinho Verde Rosé makes for a lively, summery, refreshing pairing. Its juicy strawberry note, animating acidity and subtle freshness make the creaminess of the quiche appear alive – ideal for picnics, buffets or as a prelude to long evenings of pleasure.
The recipe:
Quiche Lorraine
Cooking utensils
- 1 Quicheform (Ø 20cm)
- 1 Schneidebrett
- 1 Messer
- 1 Schüssel
- 1 Nudelholz
- 1 Pfanne
Ingredients
Für den Teig
- 150 g Weizenmehl
- 75 g kalte Butter
- 1 Eigelb
- 1 Prise Salz
- 2 EL eiskaltes Wasser
Für die Füllung
- 100 g Speckwürfel mager
- 1 kleine Zwiebel
- 2 Eier
- 120 ml Schlagsahne
- 30 ml Milch
- 1 EL gehackte Kräuter Schnittlauch, Petersilie
- Salz Pfeffer, Muskat
Preparation
Mürbeteig
- Mehl, Butter, Eigelb, Salz und Wasser rasch zum Teig verkneten, kalt stellen.
- Teig ausrollen und die gefettete Quicheform auskleiden.
Füllung & Backen
- Speck und Zwiebeln in der Pfanne auslassen.
- Eier mit Sahne, Milch, Kräutern und Gewürzen verquirlen, Speck und Zwiebeln hinzufügen.
- Masse in den Teig geben, bei 180°C ca. 35–40Min. goldbraun backen.
Empfohlene Beilagen
- Friséesalat mit Senf-Dressing
- Marinierte Radieschen
- Zucchini-Carpaccio
