What to Pair with Quiche Lorraine? - Food & Wine Pairings

If you are pressed for time

With a rich, hearty dish like this, you'll want a wine that's light yet fruity! Traditionally, a light red wine is served with this type of dish.

• Choose a Beaujolais
• a light and supple Bourgueil
• Or perhaps an Alsace Pinot Noir.
• Other light red wines from the Loire region would also be a good choice.
• An unusual combination—a slightly strong beer that’s very popular across the Rhine!

Quiche Lorraine and wine

Traditionally, quiche lorraine is paired with an Alsatian wine, but of course, other regions are worth considering! The dish is quite rich and heavy, with the bacon, cream, and pastry making it a bit heavy on the palate, so you’ll want to find a wine that cuts through the richness and balances out the flavors and mouthfeel. A wine that’s too full-bodied, too rich, or too high in alcohol won’t be a good match. Instead, aim for a wine that’s lively and fruity, but not too heavy. You also don’t want a wine that’s too subtle or too simple.

The vineyards of Alsace, or else…

Why not stick to the region to find the perfect match? With a dish like quiche lorraine, an Alsace Pinot Noir is a great choice. It won’t be too heavy and will add the necessary fruitiness as well as a touch of lightness to the dish! If you’d like to explore other regions, try Beaujolais for light, fruity red wines that pair well with the dish, or even the Loire Valley with a Bourgueil! Until you get a chance to buy a bottle, beer and quiche also go well together.

A Short Tour of Lorraine

Don’t worry, I’ll spare you the endless puns about “I’m no quiche”! Welcome to Lorraine, the birthplace of the famous quiche lorraine. So what is this dish from eastern France that everyone loves so much? Quiche lorraine is a savory tart made with eggs, cream, bacon, cheese, and pastry dough. It’s important to know that historically, quiche lorraine didn’t really look the same: much thinner and far less generously filled, it was a very simple dish made from leftover bread dough. Presented as a very thin flatbread, it was often enjoyed with beer, which is widely consumed in Lorraine. Quiche was a very rural dish that gained popularity in the region’s major cities, particularly among the new middle class, as well as due to a phenomenon of “rural exodus” (relatively speaking). Today, it is more substantial than before precisely because of the larger portions. But then the big question is: “What wine do you drink with it?”