Bonjour estimated and estimated! Welcome to Paulina Kitchen. Yes, whenever we greet you like this we are talking about emblematic recipes from France. Surely many of you have tried some variety of quiche but the Quiche Lorraine takes all applause.
Already knowing that the basis of all this is a soft but crispy dough and a creamy filling with bacon and cheese we are telling them everything. The best thing that this recipe has is that, although it has had its variations as all the recipes in the history of gastronomy, it has preserved its qualities: soft, crispy, creamy and tasty .
Quiche Lorraine can be served both hot and cold. It is so rich and soft that we recommend it for breakfast, lunch, dinner or as an appetizer . Not to mention that on the special occasions they will look good with all the guests.
Content table
About the Quiche Lorraine
Quiche Lorraine recipe consisted of a simple mass made of flour and water, to which beaten eggs and cream were added. Over time, the bacon (bacon or bacon) and Gruyère cheese were incorporated, which gave it a richer and more distinctive flavor. The bacon and cheese were also abundant local ingredients in the Lorraine region.
Origin of the salty cake called Quiche Lorraine
The word "quiche" comes from the German "Kuchen", which means cake. The Lorraine region has been influenced by German culture throughout history due to its geographical location near the border with Germany . It is believed that the Quiche Lorraine evolved from open cakes that were prepared in the region in the 16th century.
As the recipe was transmitted from generation to generation, the Quiche Lorraine gained popularity throughout France and, later, worldwide. In the twentieth century , with the arrival of globalization and popularity of French cuisine, Quiche Lorraine became an iconic dish and adapted in many culinary cultures.
5 data on the quiche lorraine original
- Key ingredients : The traditional Lorraine quiche is made with a broken dough or breeze dough (a crunchy butter mass), eggs, cream (or a mixture of cream and milk), bacon or smoked bacon and gruyère cheese. However, there are regional and modern variations that can incorporate other ingredients, such as onion, spinach or mushrooms.
- The broken dough is a crunchy dough made of flour, butter (or margarine), water and salt. The combination of these ingredients results in a brittle and tasty texture. Some recipes may also include some sugar for sweet Quiches versions.
- To make the broken dough , the dry ingredients (flour and salt) are mixed and then the cold butter or margarine is incorporated into small pieces. It is important not to knead excessively to prevent the dough from becoming elastic.
- Quiche Lorraine filling usually includes eggs, cream or milk, bacon or smoked bacon and Gruyère cheese. The ingredients are mixed and poured over the broken dough before baking.
- Due to its delicious flavor and simple preparation, Quiche Lorraine has been adopted in many other cultures. Over the years, variants with local ingredients have been created, which has resulted in a wide range of quiches worldwide, such as this smoked salmon cake and Roquefort cheese .
Do you want to know more about Quiche Lorraine?
The Quiche Lorraine has appeared in popular culture, and a memorable scene is the 1987 film "Strawberry cake" (Strawberry and Chocolate) of Cuban filmmaker Tomás Gutiérrez Alea, where the quiche becomes a humorous symbol of masculinity.
Although the Lorraine Quiche is the best known, each region of France can have its own variations of the recipe. In other parts of France, quiches can be found with local and regional ingredients. The popularity of the Quiche Lorraine has transcended the borders of France and has become an international dish. It is served in restaurants and homes around the world.
In France, on May 20 the “ Quiche Day ” (La Journée de la Quiche), a day to honor and enjoy this emblematic dish.
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Quiche Lorraine recipe
Yield : 8 portions
Preparation time : 1 hour 30 minutes
Ingredients
- 200 gr of flour
- 100 gr of cold butter, cut into small cubes
- A pinch of salt
- 3-4 tablespoons of cold water
- 200 gr of bacon or smoked bacon, cut into small pieces
- 150 gr of gruyère cheese grated
- 4 big eggs
- 250 ml of milk cream (cream)
- 250 ml of milk
- Salt and pepper to taste
How to make Quiche Lorraine
- In a large bowl, mix the flour, salt and butter until you get a sandy texture, then add 3-4 tablespoons of cold water and join to form a ball. Wrap it in transparent film and let stand 30 minutes.
- Preheat the oven at 180 ° C. In a large pan cook the bacon or bacon over medium heat until it is crispy. Drain excess fat and reserve.
- Stretch the dough on a floured surface until it is size to cover the cake mold. Place in the mold and press the edges so that it is well adjusted.
- Sprinkle half of Gruyère grated cheese on the bottom of the dough and put the bacon cooked uniformly. In a bowl beat the eggs, milk cream, milk, salt and pepper.
- Pour the mixture on bacon and cheese in the mold. Sprinkle the rest of Gruyère grated cheese at the top.
- Bake in the preheated oven 30-35 minutes. Let the quiche rest a few minutes before cutting it into portions and serving.
