01.01.2003 -quiche - traditional
Traditional Quiche Lorraine
« Send to a friend Print Send your comment
After a lot of research and comparisons, I think I’ve managed to reconstitute the original, traditional recipe for the mythical Quiche
Lorraine. But that shouldn’t stop you from using this base to create any variation that comes to mind… »
Yield: 1 quiche
Prepare the Crust:
- Set pâte brisée into a buttered pie plate
- Brush crust in pie plate with egg yolk and prick all over with a fork
- Place crust in oven preheated to 400°F (200°C) to seal the crust
Prepare the Garnish:
- Cut pork breast into lardoons, taking care to remove rind and cartilege.
- Blanch lardoons in boiling water for 3 minutes
- Drain lardoons
- Place pork rind in frying pan over very high heat
- Render the fat from the rind
- Add lardoons to frying pan and fry 2-3 minutes, taking care not to colour
Prepare the Quiche Filling:
- Beat egg with cream
- Add freshly grated nutmeg
- Mix until thoroughly blended and slightly foamy
- Add salt and pepper to taste
- Arrange lardoons in precooked crust
- Cover to 2/3 from the bottom with egg mixture
- Place in oven and bake at 400°F (200°C) for 20 to 30 minutes
- Serve warm with a small wheat salad with honey vinaigrette, for example
SuggestionFor general knowledge, I read that the quiche filling is also called "migaine” and the word quiche is from the German “kuchen”, which means cake.
The original Quiche Lorraine recipe contains neither Gruyere nor Emmenthal. We'll just have to adjust!
However, there’s nothing to prevent you from adding 200 g (1/2 lb) of grated or cubed Gruyere to your crust.
You may also use a mixture of 1/4 lb (100 g) lard with 1/3 lb (150 g) leftover ham
Share this recipe