Quiche Lorraine – Gabriel Gaté
Quiche Lorraine is a traditional French dish from the Lorraine region. Traditionally it is a tart flavoured with bacon, nutmeg but no cheese.
“Contrary to popular belief, Quiche Lorraine never has cheese in the filling – just the best bacon, eggs and cream.” I had to investigate further and discovered that both Julia Child and Elizabeth David published traditional recipes for quiche Lorraine based on eggs, cream and bacon, without the cheese. So hold the Parmesan and the Gruyere.
– Loukie Werle, Louke’s Kitchen
Aim for a silky soft baked custard with thin pastry. The base used to be made with bread dough, but these days shortcrust pastry is used.
Quiche can be made the day ahead, but is best served warm. Julia Child recommends serving quiche “with a salad, hot French bread and a cold white wine”.
Of course, real men eat quiche. Who ever thought they didn’t?
- Classic quiche (base only)- Dan Lepard
- Crab, saffron and leek quiche – Rick Stein
- Ham and leek quiche – Adelaide Lucas
- How to cook perfect Quiche Lorraine – Felicity Cloake
- Quiche Lorraine – BBC Good Food
- Rocket, mushroom and bacon quiche – Gordon Ramsay
- Ultimate quiche Lorraine – Angela Nilsen