From the German kuche (which means “cake”), Quiche Lorraine is originally from Lorraine.
This local recipe is very old, it would go back to the 16th century.
Traditionally, Quiche Lorraine was made of bread dough, smoked pork belly, eggs and fresh cream.
It was only later that the bread dough was replaced by shortcrust dough.
-.1 roll of shortcrust pastry
.250 g fresh cream
.150 g bacon
Step 1: Preheat the oven to 200°C (thermostat 6-7).
Unroll the shortcrust pastry and place it in a pie dish. Prick the bottom with a fork.
Step 2: Brown the bacon.
Step 3: Meanwhile, mix the beaten eggs and crème fraîche.
Step 4: Once the bacon is golden, mix it with the egg mixture.
Step 5: Season with salt and pepper and add the nutmeg as you wish.
Step 6: Pour the mixture over the bottom of the dough.
Step 7: Put in the oven for 30 minutes.
Written by: Germain PICOT