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Quiche Lorraine is a classic French dish known for its savoury flavours and rich, creamy texture. This dish has transcended borders to become a staple in kitchens and cafes worldwide, admired for its simplicity and elegance.
Quiche Lorraine is a baked tart, filled with a luscious custard of eggs and cream, mixed with smoky bacon or lardons. Whether served as a light lunch, a brunch highlight, or a satisfying dinner, this dish offers warmth and comfort in every bite.
What Is Quiche Lorraine?
Quiche Lorraine is a savoury tart, traditionally made with a buttery, flaky pastry crust and a filling of eggs, cream, and bacon. The dish is flexible in its ingredients, but it is the combination of smoky pork and rich custard that defines its essence.
The base of the quiche can include variations of Gruyère cheese, sautéed onions, or herbs, depending on regional interpretations and personal preferences. What makes it so appealing is the delicate balance between the crisp pastry and the creamy, almost custard like filling.
The bacon adds a hint of saltiness and smoky flavour, creating a perfect harmony of textures and tastes.
Ingredients and Taste
At the heart of French Quiche Lorraine is simplicity, and its key ingredients highlight the dish’s timeless appeal. The crust, usually made from shortcrust pastry, is buttery and light, providing a crunchy contrast to the filling.
The filling itself is a rich blend of eggs and heavy cream, which bake together to create a silky, smooth custard.
The savoury notes come from the bacon (or lardons), which delivers a smoky, salty flavour, while Gruyère cheese adds a subtle nuttiness to the mix. Each bite of Quiche Lorraine is a satisfying blend of textures, from the crunch of the pastry to the creamy centre and the occasional bite of crispy bacon.
A Tase of History
Quiche Lorraine originates from the Lorraine region in north eastern France, near the border of Germany. The dish’s roots can be traced back to medieval times when pies and tarts were common in European kitchens.
The name “quiche” comes from the German word “kuchen,” meaning cake, reflecting the region’s mixed French and German heritage. Initially, Quiche Lorraine was made with a simple custard filling and lardons (small cubes of pork fat), but over time, cream and bacon became the standard.
French Quiche Lorraine (Savoury Tart) Recipe
Serves: 4 people
Ingredients:
- 1 ¼ cups all-purpose flour (for the crust)
- 7 tablespoons cold butter, cubed
- 1 large egg (for the crust)
- 1 tablespoon cold water (as needed)
- 4 slices bacon or lardons, diced
- 1 small onion, finely chopped (optional)
- 3 large eggs (for the filling)
- 1 cup heavy cream
- ½ cup whole milk
- ¾ cup Gruyère cheese, grated (optional)
- Salt and freshly ground black pepper
- Pinch of ground nutmeg (optional)
Directions
Preheat your oven to 375°F (190°C). Start by preparing the crust. In a large bowl, combine the flour and cubed cold butter. Use your fingers or a pastry cutter to rub the butter into the flour until it resembles coarse crumbs. Add the egg and, if needed, a tablespoon of cold water to bring the dough together. Wrap in plastic and chill for 30 minutes.
While the dough chills, prepare the bacon. In a skillet over medium heat, cook the diced bacon or lardons until crispy and golden. Transfer to a paper towel-lined plate to drain any excess grease. If using onions, cook them in the bacon fat until soft and translucent, about 5 minutes. Set aside.
Roll out the chilled dough on a lightly floured surface until it’s about ¼ inch thick. Carefully transfer it to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim the excess dough. Prick the base with a fork and place a sheet of parchment paper over the dough. Add pie weights or dry beans, and blind-bake for 10 minutes. Remove the weights and paper, then bake for another 5 minutes until lightly golden.
In a mixing bowl, whisk together the eggs, heavy cream, and milk. Season the mixture with salt, pepper, and a pinch of nutmeg, which adds a subtle warmth to the flavour. Whisk until smooth and fully combined.
If using cheese, evenly sprinkle the Gruyère on the bottom of the pre-baked crust. This will create a rich, nutty base for the quiche. Next, scatter the cooked bacon (and onions, if using) over the cheese layer.
Slowly pour the egg mixture into the tart shell, ensuring it evenly coats the bacon and cheese. Use a spatula or the back of a spoon to smooth the top if necessary.
Bake the quiche in the preheated oven for 25–30 minutes or until the filling is set and lightly golden on top. The centre should have a slight wobble when shaken gently, which indicates the perfect custard texture.
Let the quiche cool for about 10 minutes before slicing. Serve warm, perhaps with a side salad, or enjoy it cold. For presentation, consider garnishing with fresh herbs like parsley or chives. This quiche pairs beautifully with a light white wine or a crisp green salad with vinaigrette.
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