Quiche Lorraine

Quiche de Lorraine

Quiche-Lorraine-Le-Figaro-1901-a

Quiche Lorraine is a popular savory pie from the region of Lorraine in France. It is a type of quiche, which is a baked dish made primarily of eggs and cream or milk in a pastry crust. Quiche Lorraine is traditionally made with bacon and cheese, although modern variations may include other ingredients.

History[edit | edit source]

The origins of Quiche Lorraine can be traced back to the medieval German kingdom of Lotharingia, which is now the Lorraine region of France. The word "quiche" is derived from the German word "kuchen," meaning cake. The dish became popular in France and eventually spread to other parts of the world.

Ingredients[edit | edit source]

The traditional ingredients for Quiche Lorraine include:

Preparation[edit | edit source]

To prepare Quiche Lorraine, the shortcrust pastry is first rolled out and placed in a pie dish. The bacon is cooked until crispy and then spread evenly over the pastry. A mixture of beaten eggs, cream, and cheese is poured over the bacon. The quiche is then baked in an oven until the filling is set and the top is golden brown.

Variations[edit | edit source]

While the traditional Quiche Lorraine is made with bacon and cheese, there are many variations of the dish. Some common additions include:

Serving[edit | edit source]

Quiche Lorraine can be served hot or cold and is often accompanied by a green salad. It is a versatile dish that can be enjoyed for breakfast, brunch, lunch, or dinner.