Typical food of France: the quiche lorraine

Quiche is an original dish of the gastronomy of France. It is a kind of salty cake whose original recipe had cream and cheese as basic ingredients. A 100 g serving of classic quiche (without bacon) contains about 275 kcal, 20,6 g of fat, 15 g of carbohydrates and 8,1 g of protein. With bacon, a serving can contain around 630 kcal and up to 44 g of fat.

Below you have an index with all the points that we are going to deal with in this article.

Ingredients

The following are the ingredients needed to prepare a quiche lorraine with bacon for 4 people:

• 1 shortcrust pastry (can be purchased ready-made or prepared at home)
• 300 ml of cream for cooking
• 100 g of bacon or bacon
• 15 butter g
• 3 XL size eggs (very large) or 4 L size eggs (large)
• 75 g of grated cheese
• 1 cebolla
• Olive oil
• Nutmeg
• Black pepper
• Sal Island

Ingredients to prepare quiche lorraine

Steps to follow

If you prefer to prepare the Broken mass yourself, then the process will take longer than if you buy it ready-made. However, the advantage of doing it yourself is that we can make it to our liking and vary the size or even the shape that our quiche will finally have. In any case, first of all we show you the steps to follow to prepare the shortcrust pastry:

1. In a bowl, place the flour and butter and mix by hand until the dough becomes sandy.
2. After beating an egg, add it to the flour and butter dough together with a pinch of salt.
3. Once again, mix everything with your hands until the resulting dough is uniform. It should be noted that it is a matter of simply mixing, not kneading. The result should be a kind of ball whose touch resembles that of plasticine.
4. Cover the ball in its entirety with plastic wrap and let it rest in the fridge for about 30 minutes so that the dough is compact and, thus, it is easier to stretch later.
5. After these 30 min, roll out the dough very carefully with a rolling pin. The secret is to flour both the rolling pin and the surface on which we are working so that the dough does not stick.
6. Once the dough has been stretched, line the curly mold with it. It is important to prick the base with a fork so that the dough does not rise during baking. Another option would be to put a few dried chickpeas to counterbalance and, in this way, the dough will not rise.
7. Finally, place it in the oven for about 12-15 minutes at 180º C. Take it out before it turns brown. If chickpeas had been placed on top, remove them. Now the dough is ready to be filled.

Steps to follow to prepare quiche lorraine

Next, we show you the steps you must follow to prepare the filling that we will place on the previous mass:

1. The first thing to do is to fry the onion cut into brounoise or minced with a little olive oil and butter.
2. After a few minutes, when the onion is cooked and soft to the touch, add the smoked bacon cut into small strips or squares.
3. Sauté the bacon together with the onion until it has browned slightly.
4. Remove the pan from the heat. It is important to drain all the liquid fat that the bacon has released, so that only the bacon and onion remain in the pan.
5. Mix the cooking cream with the beaten egg, the nutmeg and a little salt. All these ingredients must be beaten until the mixture is homogeneous.
6. Add the bacon and onion to the mixture made with cream, egg, nutmeg and salt.
7. The above mixture, called rig, is poured over the shortcrust dough that we had previously prepared.
8. Sprinkle the grated cheese on top and place in the oven until the surface takes on a slightly golden appearance. Leave for 10 min at 200º C.
9. The quiche will be ready. It can be taken cold or warm.

Difficulty: half.

Variants

The original recipe for quiche lorraine, from the area of Lorena, northeast of France, has varied over the years and various ingredients have been added.

Quiche florentine or florentina: the spinach variant of quiche lorraine

Although the most standardized recipe is the one that includes bacon and onion, there are hundreds of variants around the world, all of them open to the imagination of those who cook. The most popular are the ones mentioned below:

• Quiche Vosgienne: This is the name that is actually given to quiche that includes grated cheese. The name is derived from Vosges, the region from which it originates.
• alsatian quiche: This version is, as its name suggests, typical of the Alsace region, in the east of the country. This variant includes fried onion. Also known as Goguette quiche.
• tarte tourangelle: This variant is very popular in the French cuisine and includes as basic ingredients the smoked bacon and rillettes (a kind of soft and Hebrew pâté typical of the town of Le Mans).
• Mediterranean Quiche: This quiche is a version that has spread outside of France and incorporates vegetables typical of Mediterranean cuisine such as tomatoes, peppers and zucchini.
• quiche florentine: also known as florentine quiche Or simply, Spinach Quiche this variant contains spinach as the main ingredient.

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