A very old french recipe
The quiche lorraine is mentioned as early as the Middle Ages. The word derives from Francique, the language of the Frankish warriors, and it would have given "küche" (kitchen) in German. For a long time, the quiche lorraine was very flat. It must have resembled the "flammeküche" which is the specialty of the nearby Alsatians. In 1845, one speaks about "galette lorraine" rather than "quiche lorraine". It is the 19th century that changes everything. At that time, the quiche takes its current form, in other words quite thick.
From the beginning, the quiche lorraine lent itself to all sorts of improvisations since there was a sweet version, reminiscent of clafoutis, with mirabelles. A tendency to improvisation that continues today since there are quiches with tuna, leeks, etc... It is more and more rare to find real quiches from Lorraine since, at least, more and more people put cheese in them, which the original recipe does not foresee.
Quiche Lorraine / Image par SGM/Shutterstock.com
The recipe of a real quiche lorraine
The ingredients
- 3 eggs + one yolk,
- 20 cl of milk
- 20 cl of cream,
- 30 grams of butter
- Shortcrust pastry
- 200 grams of smoked bacon
- A touch of pepper, even nutmeg,
- A little salt, but not too much, as there is some in the lardons.
The process
- Preheat the oven to 180 °C
- Spread the shortcrust pastry on the mould. We prick it.
- Sprinkle the dough with pieces of butter.
- Fry the lardons in a pan and drain the juice.
- One arranges the lardons on the paste.
- We beat the eggs vigorously.
- We add the milk then we add the cream.
- One makes run all that on lardons and on the paste.
- One makes cook 45 to 50 mn to 180 °C.
(One can possibly give him a blow of heat to 220 degrees 5 mn then to go down again to 180.).
Excuse the translation and its mistakes, the translator had a wake-up call and it's the intern, who studied Lithuanian at school, who does the translation.
