French Quiche Lorraine

Suzy Rhodes Sun, 01/11/2015 - 16:48
France
French Quiche Lorraine

Did you know the quiche actually originated in Germany? The word quiche means ‘cake’ deriving from the German word Küchen.  High German dialects are spoken in the Moselle regions of Germany and also in parts of Lorraine France. The Lorraine Franconian word ‘Küeche’ turned into the French word ‘quiche’ and today we have ‘Quiche Lorraine’ which is named for the Lorraine region of France – originating from the German word Küeche. 

Europe has such a fascinating historic blend of cultures, don’t you think?

There are many varieties of quiches nowadays but I recently discovered that authentic quiche Lorraine is a custard dish of cream, eggs and bacon…with no cheese!   I've come to the conclusion that a quiche can be made any way you want, with lots of items added to the custard including delicious cheese added.  However, if you call it 'Quiche Lorraine' this is the authentic recipe you would use:

 

  

 

 

 

 

AUTHENTIC QUICHE LORRAINE INGREDIENTS:

  1 single-crust pie shell, well chilled

  3 to 4 ounces lean bacon (about 6 to 8 medium-cut slices), sliced into ¼-inch segments

  3 eggs

  1½ cups to 2 cups cream or half-and-half

  ½ teaspoon salt

   pinch of freshly ground pepper

   pinch of nutmeg

   1 to 2 tablespoons butter, cut into pea-sized amounts

The pastry crust and custard filling has also been a popular cuisine in England since at least the 14th century and today its world renowned with all types of fillings from meats, veggies and fruits.  We grew up calling Quiche 'Egg and Bacon Flan', but whatever you call it this dish is delicious hot or cold, on a picnic, for brunch, breakfast or teatime. 

 

 

 

 


 

Summary

Yield
Servings
SourceMy mum
Prep time
20 minutes
Cooking time
50 minutes
Total time
1 hour, 10 minutes
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Ingredients

   
For the pastry
1 1⁄4 c
flour
1⁄2 t
Salt
4 T
unsalted butter
1⁄4 c
lard (vegetable shortening)
3 T
Cold Water
   
For the filling
6  
large eggs
3  
Egg Yolks
2 c
Heavy cream (double cream -UK)
1  
small onion (diced and lightly sautéed )
1 c
grated cheddar cheese
   
salt and pepper
10 sli
bacon (cooked and chopped finely)
   
dry beans (fro baking in pastry)

Instructions

Preheat oven to 400°F
1. In a mixing bowl add flour and salt
2. Cut in the butter and vegetable shortening, mixing with fingers until fine breadcrumbs form
3. Add very cold water, a little at a time, mix well until dough forms
4. Roll out onto floured surface and place in a greased pie or flan dish
5. Cut edges and crimp with thumb and forefinger
6. Line top of dough with tin foil and fill pan with dried beans to help the pastry stay flat in pan
7. Turn oven down to 350 and bake pie shell for 20 minutes or until the edges are almost golden
8. While pie shell is baking make your custard
9. Sauté the chopped onions and cook the bacon
10. In a bowl combine the eggs, egg yolk, cream, onion, cheese, salt and pepper and cooked bacon bits
11. Discard the beans and tin foil
12. Pour custard into the baked pie shell and bake in oven for a further 30 minutes or until cooked through
13. Serve warm or chilled