You will probably have heard of a Quiche Lorraine, which is a typical French savoury tart. But what exactly do you know about it? There are many and different recipes on the web, but do you know what a true original Quiche Lorraine is made of? Try the recipe at the end of the article and see what you think, it's delicious and authentic - feel free to share with your friends and enjoy!
The Quiche Lorraine comes from the region of Lorraine - as the name states, located in North East of France. Like many dishes in this region, the Quiche Lorraine has a German origin, the word “Quiche” comes from the German word “Kuche”, which means “cake”.
It can be served in different ways, warm or cold as a main course accompanied with a salad or cut up in small bites as an appetiser.
Now, for the question you've been waiting for...
Is an authentic Quiche Lorraine made WITH or WITHOUT CHEESE?
You might be surprised to discover that there is a (rather small) Facebook group called: “Défense et Promotion de l'Authentique Quiche Lorraine” that defends the name and reputation of the Quiche Lorraine. According to them, the original Quiche Lorraine DOES NOT contain CHEESE…
We have decided to share with you their recipe published on their website: The Original Authentic Quiche Lorraine from Lorraine!
200g all-purpose flour
100g butter, cubed
1 pinch of salt
200ml double cream
200g bacon slices (lard fumé)
Salt, pepper, nutmeg
Preheat the oven to 200 °C.
The pastry – la pâte
Combine the flour, salt, and cubed butter in a bowl and mix together. Add a little water, and knead ingredients together by hand until dough is uniform.
On a floured work surface, roll out the dough. Line in a quiche plate. Fold the excess dough inward, pressing the edges to double the sides. Sprinkle the bacon bits all over the dough.
The filling: l’appareil / la miguenne
In a bowl, beat the eggs and cream together with a whisk, until smooth. Season with pepper and nutmeg. Pour this mix into the crust and bake for about 30 minutes approximately or until the quiche is lightly browned. Let stand for about 10 minutes before serving.
Now...what do you think? Should it or should it not contain cheese? Try this recipe and one without fromage and let us know!
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