… from the California Kitchen
How you doin’? Ahhh, Quiche Lorraine—This specialty comes from the Lorraine region of France, a part of the world that claims some of my favorite culinary specialties.
Alsace and Lorraine hug the border between France and Germany, so that makes Alsace and Lorraine both French and German, and also their own unique places within both countries. I will save the most famous Alsatian tarte—Tarte Flambée—for a separate article, the most ubiquitous dish from Lorraine is Quiche. And the specialty quiche from Lorraine features gruyere cheese, sautéed onion, fatty bacon (French lardons) and nutmeg as its primary flavors.
The history of quiche, a dish we think of as quintessentially French, is actually a liminal one, in that the dish is of German origin. The word 'quiche' comes from the German word kuchen, meaning cake. Thus quiche is a savory cake, and Lorraine is a rather new name for a region that, under Germanic rule, was called the Kingdom of Lothringen. There are 13th century recipes for egg and cream baked in a dough crust in Italy, so it is difficult to say exactly where such a simple and pervasive approach to baking first began. In the 14th century English recipe collection, The Forme of Cury, there is a recipe like this with the unappetizing name 'Crustardes of flesh'.
The oldest recipes for quiche Lorraine were simply an open-faced pie (that is, crust on the bottom and sides only), filled with a mixture of egg and cream and chopped bacon. The dough was simply bread dough, but in the 20th century this evolved into the more sophisticated puff pastry crust.
Let me make this crystal clear, a proper quiche should be rich, custardy and luxurious, not some baked omelet in a pie shell. Making a quiche is surprisingly easy with bacon, leeks, and Gruyere cheese. Here are some tips on making that perfect quiche every single time.
Here is the perfect Quiche Lorraine recipe for breakfast, brunch, lunch, dinner or just an indulgent snack! Bacon, Gruyere cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless custardy classic.
Prep time: 15 minutes
Bake time: 55 minutes
Cool time: 10 minutes
Total: 80 mins
Yield: 1 9-inch pie / 5 to 6 servings
1 (9 inch) prepared pie crust (homemade or store bought)
12 thick slices bacon, chopped
1/3 cup caramelized minced onion
1 cup shredded Gruyere cheese
3 whole large eggs, plus 2 egg yolks, beaten
2 cups light cream
3/4 teaspoon salt
1/4 teaspoon white sugar
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground nutmeg (topping)
ChefSecret: Use my secrets to make the perfect quiche.
Quip of the Day: “Never in my whole life could I have imagined that on given day my hands would consume more alcohol than my mouth.”
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