Some may refer to it as an egg and bacon pie, this recipe is very close to the authentic and classic French version named after Lorraine, which is a region in France. A quiche Lorraine doesn’t have cheese, and it doesn’t need it. A quiche Lorraine is an open pie with a filling comprising of a savoury custard made from cream, eggs and smoked pork belly. In ancient times bread dough was used for the base, but evolved into a short crust. In this recipe I replaced half the bacon with good quality smoked ham making this quiche amazing.