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In a few words
"Culinary texts show that quiche lorraine appeared around the end of the sixteenth century, well before Stanislas Leczynski, former king of Poland, made the city of Nancy a capital of good living and dining.
A variation of the German kuchen (cake), the quiche of today is served throughout France, filled with the best of local products.
Since the Lorraine region is noted for its charcuterie and pork products, it is only natural that a dice of delicate smoked bacon should be mixed with the cream and eggs in this dish."
Forks and spoons 6
Cooking preparation
7 heures
Materials -
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Ingredients |
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Recipes
"Preheat the oven to 450° F
Line a buttered 9 to 10-inch tart mold with the pastry.
Dice the bacon and ham into small cubes, removing any rind.
Melt the butter in a skillet, add the bacon and sauté until lightly browned.
Drain and spread over the bottom of the tart shell.
Sprinkle the cubed ham evenly over the shell.
Break two of the eggs into a mixing bowl.
Separate the whites from the yolks of the remaining two eggs, adding the yolks to the mixing bowl with the whole eggs.
(Reserve the whites for another use.)
Beat the eggs and yolks with a fork, incorporating the cream.
Season with the salt, pepper, nutmeg and chives.
Stir in the cheese.
Turn the mixture into the tart shell.
Place in the preheated oven and cook for about 30 minutes."
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"1 round prepared pastry
(1/2 of a 15-ounce package)
1/2 pound smoked slab bacon
1 thick slice boiled ham (3 1/2 ounces)
1 1/2 tablespoons unsalted butter
4 eggs
1 1/4 cup light cream
Salt
Freshly ground pepper
Freshly grated nutmeg
1 teaspoon chopped chives
1 cup (3 1/2 ounces) diced Gruyère or Swiss cheese
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