The original quiche recipe comes from the Lorraine region of France near Germany. Its earliest appearance dates back to 1373, but it was without the addition of bacon, which is now considered a must. The word quiche is probably from the Alsacian word kuche, and the German word kuchen, which means cake. Since the department of Lorraine borders the French department of Alsace (and two other departments), as well as the countries Germany, Belgium, and Luxembourg, it is unsurprising that their cultures and languages would seep in.
Quiche first appeared in an official sense on the menu of Duc Charles III of Lorraine at the end of the 16th century. Although it is customary to put many variants in quiche – cheese (most commonly), tuna, vegetables, etc … a true quiche Lorraine will have a pâte brisé – which is like a regular pie crust – and not a flakier pastry crust, which you sometimes see. And it will be filled with eggs, sour cream (crème fraîche), bacon, pepper, and nutmeg. That’s it. The salt from the bacon is supposed to be enough to flavour the whole quiche, so not even the addition of salt is customary.
First, put the butter, flour and salt in the Cuisinart. Add an egg if you are using a gluten-free flour mix. Otherwise, you might need 1 or 2 Tablespoons of water. Roll the dough out, using plenty of flour to keep it from sticking. Transfer it to the pan.
Lightly fry some bacon, and drain the excess fat.
Layer the bacon over the crust.
Whisk the eggs, sour cream, nutmeg and pepper together
and pour it over the bacon.
Bake it for 20 minutes, turn the quiche to brown evenly, and add time if it needs more.
And then you have the perfect original Quiche Lorraine!
We had a contractor coming to give us an estimate on raising the roof to our tiny house. He couldn’t resist the delicious bacony scent so I gave him a piece. He declared it to be perfect, except that he would have had me add more nutmeg.
For the record, my husband does not agree. He thinks it’s perfect as is. 😉
I translated the information and the recipe from this website.
- 1.5 cups flour
- 125 g cold, sweet butter (5oz)
- Just under 1 teaspoon large-grain sea salt
- 1 egg if using gluten)-free flour
- 4 eggs
- ¾ cup sour cream or crème fraîche
- 200 g bacon - about 20 slices
- ⅛-1/4 t white pepper
- ¼ t nutmeg
- Preheat the oven to 175°C if your oven is hot - otherwise 200°. (350°F)
- Put the butter, flour, salt and egg (optional) in the cuisinart and mix it until it forms a ball of dough.
- Roll the dough out, using plenty of extra flour so it doesn't stick. Place it in quiche pan.
- Lightly fry bacon, but don't let it get too brown. Drain the excess fat.
- Whisk 4 eggs, plus the sour cream and spices.
- Cover the dough with bacon and pour the egg mixture over the top.
- Bake 20 minutes, and then turn the quiche so it browns evenly. Add 5-10 more minutes, lowering the heat if you need to.
- It tastes best warm.