Lorraine quiche

All the regions of France have their own local recipes, heirs to a past where the village's resources and farm products were used as a community.

Among the community resources we find the well, the washing place and the bread oven.

Under the old regime, the bread oven was a privilege of the lord, who took advantage of it by levying a tax.

During the heating process and when the oven was switched off, it was unusable for baking bread. However, the villagers had the use of it, with the products they had at their disposal. This is how recipes specific to each terroir were created.

Thus, a dough, milk, lardons and eggs made the Lorraine quiche during the 16th century. 

For this recipe you can make the shortcrust pastry yourself (don't be afraid it's easier than you think) or you can find one ready in supermarkets. 

For my part, I have chosen to make the shortcrust pastry, I explain below all the steps involved in its production. 

Recipe

🕜 Preparation time : 30mn without the realisation of the shortcrust pastry, otherwise 45 mn 

🕜  Cooking time : 30mn

👥 Number of portions : Between 4 and 5 

For this recipe you will need...

Ingredients for the shortcrust pastry : 

❋ 250g flour 

❋ 7cl olive oil 

❋ 10cl warm water 

❋ 1 pinch of salt 

Ingredients for the quiche : 

❋ 200g of lardons 

❋ 4 eggs 

❋ 30cl of fresh cream 

❋ 1 teaspoon of salt 

❋ 1 pinch of pepper

❋ 1 pinch of nutmeg 

❋ grated cheese

Here we go! (Let's start with the shortcrust pastry)

1 Put the flour in a bowl and make a well. 

2 Put in the warm water, olive oil and a pinch of salt.

3 Mix well and knead to obtain a homogeneous dough. If your shortcrust pastry is not homogeneous, add a little water and if, on the contrary, it is too liquid, add flour. 

And now let's move on to the preparation of the quiche !

1 Preheat the oven to 200°C. Sprinkle your shortcrust pastry and work surface with flour before flattening it with a rolling pin. Roll out your shortcrust pastry until it matches the size of your dish. 

Put baking paper in your dish and place your shortcrust pastry on top. 

Precook the dough for 10 to 15 minutes in the oven at 200°C to make it crispy at the end. 

2 Beat eggs, cream, pepper and nutmeg in a bowl. 

3 Spread the bacon evenly over the pre-cooked dough and then add the egg and cream mixture, finishing with the grated cheese. 

Reduce the oven temperature to 160°C. Cook the quiche for 30 minutes. Point a knife in the middle of the quiche. If it comes out clean, the quiche is ready! 

Voilà! Once your quiche is out of the oven, let it cool a little before serving. 

Enjoy your meal ❣

PS : I would like to thank my two kitchen teammates Lilou and Léo who greatly helped me with the photos and the recipe.