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.
▶Composed of a shortcrust or puff pastry dough on which, before baking, the migaine is poured. Since the 19th century, bacon has also been included.
▶And from the second half of the 20th century, variations also include grated Emmentaler for the Vosgienne quiche and onions for the Alsatian quiche.
▶▶The main difference between the current quiche and the original one lies in the nature and thickness of the dough; for centuries, a bread dough was used only on the day it was made, baked in the oven with residual heat.
▶▶The filling ingredients, derived from everyday use, were kept to a minimum: beaten eggs with cream and a bit of butter.
N.B. Crème fraîche is fresh cream that undergoes an acidification process by lactic bacteria.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
Ingredients
- 1 sheet pâte brisée (or puff pastry)
- 1 cup ml 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 reached posterity through the “Celebrity Cookbook” by Johna Blinn (1981, where a quiche with onions is mentioned) and especially in the United States through the cookbooks of Julia Child constantly reprinted, which popularized quiche in America.
FAQ (Frequently Asked Questions)
What is a quiche?
A quiche is a savory pie filled with beaten eggs and crème fraîche.
It has had various versions since the Middle Ages.
The Quiche Lorraine itself is subject to local variations and became a specialty of French cuisine in the 19th century.
It then globalized during the 20th century, acquiring further variants.What is the difference between puff pastry and pâte brisée?
The dough for pâte brisée is made by combining butter with flour, to achieve a crumbly mixture (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 to be executed and repeated scientifically to fold, turn the dough, and let it rest at regular intervals, making this recipe a bit more challenging.
