The Quiche Lorraine is a variant of the quiche (a French savory pie), typical of Lorraine, made with pâte brisée or puff pastry, migaine (a mix of beaten eggs and crème fraîche) and smoked bacon.
▶Consists of a dough of shortcrust or puff pastry on which, before baking, the migaine is poured. From the 19th century, bacon was also included.
▶Starting from the second half of the 20th century, variations also included grated emmental cheese for the vosgienne quiche and onions for the Alsatian quiche.
▶▶The main difference between the current quiche and the original one is in the nature and thickness of the dough; for centuries, a bread dough was used and prepared only on the day of its preparation, baked in the oven with residual heat.
▶▶The filling ingredients, derived from everyday use, were reduced to the bare minimum: beaten eggs with cream and a little butter.
N.B. The crème fraîche is fresh cream that undergoes an acidification process by lactic bacteria.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
Ingredients
- 1 roll puff pastry (or pâte brisée)
- 1 cup cups crème fraîche (or cream)
- 4 eggs
- 3.5 oz smoked bacon
- 3.5 oz emmentaler (grated)
- to taste salt and pepper
Steps
Hitchcock was a big fan of quiche.
This information has been passed down through the “Celebrity Cookbook” by Johna Blinn (1981, where an onion quiche is mentioned) and especially in the United States thanks to the cookbooks of Julia Child which have been constantly reprinted and introduced quiche to America.
FAQs
What is a quiche?
A quiche is a savory pie filled with beaten eggs and crème fraîche.
It has seen various variations since the Middle Ages.
The Quiche Lorraine itself is subject to local differences and became, in the 19th century, a specialty of French cuisine.
It then globalized over the 20th century, gaining further variations.What is the difference between puff pastry and pâte brisée?
The pâte brisée dough is made by first combining the butter with the flour until a crumbly mixture is obtained (hence the name) to which salt and cold water are then added to form a smooth dough.
The preparation of puff pastry requires a series of steps that must be executed and repeated scientifically to fold, turn the dough, and let it rest at regular intervals, making this recipe a bit more challenging.
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