Much maligned in the English speaking world, quiche lorraine is loved throughout continental Europe. When it is artisanal made with fresh ingredients it is unbeatable.
A round pie or tart mould lined with pastry made from puff or shortcrust is filled with a mixture of bacon, cheese, cream, or crème fraîche, eggs, milk, nutmeg and seasoning. This is the traditional version.
Dough Base 250 g flour 125 g butter 45 g cold water 1 egg Salt, pinch Filling 300 ml cream 250 g pork belly, cut into strips 4 eggs 1 tsp nutmeg, grated Butter, for frying Salt Pepper
Make the pastry dough, roll into a ball, wrap in clingfilm, chill for several hours.
Roll out to a thickness of 4mm, place in a buttered, floured mould 22-24cm in diameter, overlapping the edge.
Preheat oven to 180°C.
Make small holes in the pastry base, bake for 10 minutes. Leave to cool.
Blanch pork in boiling water for five minutes. Dry, fry in butter.
Spread bacon strips over the pastry base.
Beat eggs, add cream, pour over bacon.
Bake at 180°C for 30 minutes.
The modern quiche is a different creation.
When it is large, creme fraiche and milk replaces the heavy cream, smoked bacon is preferred to belly pork and grated cheese, usually emmental, gives the dish a golden appearance.
When it is small, ham replaces the bacon and Gruyère cheese thickens the filling; chard and spinach are common additions to cheese quiches, especially in Paris.