Quiche Lorraine
A savory tart with eggs, cream, and bacon.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Quiche Lorraine originates from the Lorraine region of France (now part of Grand Est). Initially, it was a simple open pie filled with a custard of eggs and cream, flavored with smoked bacon lardons. Cheese wasn't originally part of the recipe, but variations incorporating cheese have become extremely popular over time.
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Quiche Lorraine is a staple of French cuisine, often served as a lunch dish, brunch item, or even as a light dinner. It is considered a versatile and comforting food.
Regional Cuisine
Quiche Lorraine represents the culinary traditions of the Lorraine region, showcasing simple yet flavorful ingredients available locally.
Social Gatherings
It is frequently served at social gatherings, picnics, and casual meals due to its ease of preparation and portability.
Breakfast/Brunch Staple
Its popularity extends beyond lunch and dinner, making it a common choice for breakfast or brunch, especially in cafes and restaurants.
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Quiche Lorraine offers a rich, savory, and creamy flavor profile.
The primary flavors come from the smoky saltiness of the bacon lardons, complemented by the richness of the custard base made from eggs and cream. The flaky pastry crust provides a buttery counterpoint to the savory filling. The addition of cheese, often Gruyère, adds a nutty and slightly sharp dimension to the overall taste.
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Blind Baking the Crust
Blind baking the crust before adding the filling prevents it from becoming soggy. Use pie weights or dried beans to weigh down the crust during baking.
Custard Consistency
The custard should be creamy but not watery. Using the correct ratio of eggs to cream is crucial. Avoid overbaking, which can cause the custard to curdle.
Bacon Preparation
Render the bacon lardons before adding them to the quiche to release their flavor and remove excess fat. This ensures they are cooked through and have a crispy texture.
Cheese Selection
While traditionally made without cheese, Gruyère is a popular addition. Other cheeses like Emmental or Comté can also be used. Ensure the cheese is grated evenly for consistent flavor distribution.
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