French · main
Quiche Lorraine
Quiche Lorraine reads richness 7.7, umami 5.8 and nutty 4.3 on Palate's 0–10 flavor X-ray — a French main, about 1 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.4 / 10
- Sweet & Fruity — 1.9 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 0.9 / 10
- Rich & Fat — 9.0 / 10
- Aromatic & Spice — 1.8 / 10
The measured notes (of 18)
Richness 7.7 · Umami 5.8 · Nutty 4.3 · Salinity 3.5 · Funk & Ferment 2.1 · Sweetness 1.9 · Warm Spice 1.6 · Bitterness 0.8 · Heat 0.8 · Floral 0.8
What's in it (9)
- 1 9-inch shortcrust pastry shell
- 6 oz lardons, diced
- 4 eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup Gruyère cheese, grated
- 1/4 tsp nutmeg
- salt to taste
- 1/4 tsp black pepper
Time & effort: about 1 hr (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 429 kcal, 14 g protein, 36 g fat, 11.9 g carbs
Dietary: Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Blind-bake the pastry shell until lightly golden, then scatter crisped lardons over the base.
- Whisk together eggs, cream, and milk, season with nutmeg, salt, and pepper, and pour over the lardons.
- Bake at moderate heat until the custard is just set with a slight wobble in the center.
Dishes with a similar flavor shape
- Gougères Bourguignonnes — French · Burgundy
- Soufflé au Fromage — French
- Borek — Turkish
- Three-Cheese Baked Mac and Cheese with Broccoli — American
- Galette de Sarrasin Complète — French · Brittany
Keep reading: what richness, umami, nutty mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.