The origination of the Quiche Lorraine can be traced back to the 16th century. The word quiche comes from German Kuchen which can refer to a pie, tart as well as simple cake. Traditionally from northeastern France and southern Germany, depending who was in power at that moment in history, thus the German name. Today is it considered a French classic dish which is widely enjoyed all over the world.
I have been making quiche Lorraine for ever and a day, however never shared it with the world. First thing first, searching for my recipe, which was no where to be found. I decided to consult my French cookbooks. To my dismay and shock no cheese on site in within the recipe. Six cookbooks, speaking to my dear French friend and her consulting her two cookbooks later, it was confirmed that I have been making it wrong all those years. Oops!!
Making it without cheese was a bit odd I must admit. My instinct wanted to add all that great cheese in it. However, as soon as I enjoyed the first bite, I was transported back home, Paris. My memory buds concurred, and yes, there is not cheese on the quiche.
TIP: Do blanch the bacon. It will remove the extra fat as well as the saltiness from it. Sautéing for a few seconds on butter, will bring out the flavor of the bacon which is what you want with this dish.
- 45 mins total
- 5 mins prep
- 40 mins cook
- serves 6 people
1 Pillsbury Pie pastry shell
9 ounces thick bacon, sliced into 1/2 inch wide
1 1/2 cup heavy cream
Preheat oven at 400F.
Butter and flour a 10” removable bottom tart pan. Roll the pie shell over the tart pan, bringing the edges of the pastry up to expend slightly beyond the pad edges. Prick it all over and cook in the preheated oven for 10-12 minutes. Remove and let it cool off.
Meanwhile bring to a boil a saucepan over medium heat. Add the bacon. Once the water returns to a boil, cook the bacon for 3 minutes. Drain and pat dry.
In a skillet over medium heat, sauté the bacon with a small amount of butter until very lightly browned. Spread the bacon strips over the pastry crust.
Beat the 4 eggs lightly and mix in the heavy cream. Season with salt, pepper and a pinch of nutmeg. Pour the custard mixture over the bacon. Carefully leaving at least ¼ of space between the custard and the top ridge of the pan.
Bake the quiche for about 30 minutes in the preheated oven.
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