What is Quiche Lorraine?

Quiche Lorraine is the original form of Quiche of the French region of Lorraine. It is an open salty cake, full of cream and egg cream and usually containing pork in some kind. The Germans called their open cake and kitchen , which simply meant a "cake". kitchen then became kúche and eventually became Kische. When the French conquered Lothringen, they renamed it to Lorraine and Kische spelling moved to the standard French spelling quiche .

Quiche, however, actually returns much further than the original Quiche Lorraine. Since ancient times, people have made open salty cakes: from the Roman patiny to meat cakes consumed in medieval Europe. Strictly speaking, Quiche Lorraine does not contain cheese, although many modern quiches add cheese. Julia Child, trying to fix this misunderstanding, he said to the Americans: "The classic Quiche Lorraine contains heavy cream, eggs and bacon. No cheese." Most often, Gruyére is added to Quiche Lorraine, which makes it Quiche au Gruyére . Some people also add onions to Quiche Lorraine, making it quiche alsacienne , because it is a style found in the French area of ​​Alsace.

Traditionally, Quiche Lorraine has the lower bark made of bread dough, but most modern recipes instead use leaf pastry. This gives the whole quiche a lighter, flourishing feeling, generally more convenient than the Americans. Originally Quiche Lorraine contained no meat. In fact, it was an important meal in strongly Catholic France, because it could be consumed on the meatless days of the liturgical calendar. Soon, however, a variant known as quiche au lard , which contained pork, has become a dominant type. Quiche Lorraine is now generally understood by Contav ground bacon or pieces of pork.

General recipe for the relatively traditional Quiche Lorrain, which had for two, would be:
Dough: 6t butter, 1/3c water, 3/4 ° C flour, a pinch of salt. Filling: 3/4C ground bacon, 3t butter, cream 2C, 5 eggs, a pinch of salt.

The dough is then twice kneaded and left to rest for an hour. The bacon is blanish and exhausted. The dough is rolled into the pancake as if it is used in a cake. The dough then moves to the butter pan, firmly pressed to the bottom and hips, up and over the edge. The eggs are defeated and slightly salted and then the cream is added slowly when beating. The butter is cut into slices and placed on a flat dough, the bacon is placed on the top of the butter, tightly pressed so that it holds and the pudding finally poured on the upper part of the mixture. The whole quiche then cooks on medium heat for about 30 minutes until the pudding solidifies.

There are hundreds of variations in this very simple recipe, but this is Quiche Lorraine at its most basic. Cheese, mushrooms, pepper, fromge blanc (yogurt) and créme fraiche can also be added depending on taste.