If you are in a hurry

With this kind of rich and fatty dish, you'll need a rather light but fruity wine! Traditionally, a light red wine is drunk with this type of dish.

• Opt for a Beaujolais
• a Bourgueil that is a little light and supple
• Or perhaps an Alsace Pinot Noir.
• Other light red wines from the Loire Valley would also go well.
• An original combination, with a slightly strong beer that is very popular across the Rhine!

Quiche Lorraine and wine

While quiche Lorraine is traditionally paired with an Alsatian wine, other wine regions are certainly a possibility! The dish is quite rich and fatty, with the bacon, cream, and pastry making it a bit heavy, so you'll need to find a wine that cuts through the richness and balances the flavors and mouthfeel. A wine that's too full-bodied, too rich, or too alcoholic won't be a good choice. Instead, aim for a wine that's lively and fruity, but not too heavy. It also shouldn't be too bland or simple.

Alsatian vineyards or…

Why not stay within the region to find the perfect wine? With a dish like quiche Lorraine, an Alsatian Pinot Noir would be a great match. It won't be too powerful and will bring the necessary fruitiness as well as a touch of lightness to the dish! If you'd like to explore other regions, try Beaujolais with its light, fruity red wines that complement the dish, or even the Loire Valley with a Bourgueil ! While you're waiting to buy a bottle, beer and quiche can also be a good pairing.

A short trip to Lorraine

Be happy, I'll spare you the eternal pun "I'm not a quiche!" Welcome to Lorraine, the birthplace of the famous quiche Lorraine. So what is this dish from eastern France that is so beloved? Quiche Lorraine is a savory tart made with eggs, cream, bacon, cheese, and pastry. Historically, quiche Lorraine didn't have the same presentation: much thinner and less filled, it was a very simple dish made from leftover bread dough. Presented as a very thin pancake, it was often enjoyed with beer, which was widely consumed in Lorraine. Quiche was a very rural dish that developed in the region's larger towns and cities, particularly among the new middle class, and also through a phenomenon of "rural exodus," relatively speaking. Today, it's more substantial than before, precisely because of the increased quantities. But then the big question is: "What wine do we drink with that?"