Quiche Lorraine is a savoury custard tart of eggs, cream and bacon (lardons) in a buttery pastry — rich, eggy and smoky. The dish's richness and smoky bacon call for a wine with bright acidity to cut the custard, plus enough body to match. A textured white or dry sparkling is ideal, while a light, fresh red also suits the bacon. Crisp Alsace and Burgundy whites are natural regional matches. The wine should refresh the palate against the rich, eggy tart; high acidity is the key to balancing the cream and pastry.
Our sommelier's picks
Save to PinterestTextured white
11–13°C (52–55°F)Chardonnay · Mâconnais, France
A lightly oaked white Burgundy matches the rich custard while its acidity cuts the cream.
Mâcon-Villages is dependable.
Aromatic Alsace white
9–12°C (48–54°F)Pinot Gris · Alsace, France
Alsace Pinot Gris's weight and spice flatter the smoky bacon and rich custard.
Reliable Alsace value.
Dry sparkling
8–10°C (46–50°F)Champagne Blend · France
Bubbles and acidity cut the rich, eggy tart and refresh the palate.
Crémant gives the effect for less.
Light, fresh red
14–16°C (57–61°F)Pinot Noir · Burgundy, France
Pinot's red fruit and gentle tannin flatter the smoky lardons.
New-World Pinot offers value.
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Questions about pairing Quiche Lorraine
What wine pairs with quiche Lorraine?
A textured white like Chardonnay or Alsace Pinot Gris, or dry sparkling — their acidity cuts the rich, eggy custard and flatters the smoky bacon.
Does sparkling wine suit quiche?
Yes — bubbles and acidity slice through the rich custard and pastry and refresh the palate.
Can I drink red wine with quiche Lorraine?
A light, fresh red like Pinot Noir works, flattering the smoky lardons, though whites are the more classic match.