Typical food of France: la quiche lorraine

The quiche is an original dish of the gastronomy of France. It is a kind of salty cake whose original recipe had cream and cheese as basic ingredients. A 100 g serving of classic quiche (without bacon) contains about 275 kcal, 20.6 g of fat, 15 g of carbohydrates and 8.1 g of protein. With bacon, a serving can contain about 630 kcal and up to 44 g of fat.

Below you have an index with all the points that we are going to deal with in this article.

Ingredients

Listed below are the ingredients needed to prepare a quiche lorraine with bacon to 4 people:

• 1 broken dough (you can buy ready-made or prepared at home)
• 300 ml of cooking cream
• 100 g bacon or bacon
• 15 g butter
• 3 eggs size XL (very large) or 4 eggs size L (large)
• 75 g grated cheese
• 1 onion
• Olive oil
• Nutmeg
• Black pepper
• Salt

Steps to follow

If you prefer to prepare the Broken mass yourself, then the process will take longer than if the purchase is done. However, the advantage of doing it ourselves is that we can make it to our liking and vary the size or even the shape that our quiche will finally have. In any case, first we show you the steps to follow to prepare the broken dough:

1. In a bowl, place the flour and butter and mix by hand until the dough acquires a sandy touch.
2. After beating an egg, add it to the flour and butter dough together with a pinch of salt.
3. Again, mix everything with your hands until the resulting dough is uniform. It should be borne in mind that it is a question of simply mixing, not kneading. The result must be a kind of ball whose touch resembles that of the clay.
4. Cover the ball in its entirety with transparent film and let it rest in the fridge for about 30 minutes so that the dough is compact and, thus, easier to stretch later.
5. After these 30 min, stretch the dough with a roller very carefully. The secret is to flour both the roller and the surface on which we are working so that the dough does not stick.
6. Once the dough is stretched, line the curly mold with it. It is important to prick the base with a fork so that the dough does not rise during baking. Another option would be to place a few dried chickpeas to counterbalance and, in this way, the dough will not rise.
7. Finally, place it in the oven for about 12-15 minutes at 180º C. Remove before it becomes golden brown. If chickpeas had been placed on top, remove them. Now the dough is ready to be filled.

Next, we show you the steps you must follow to prepare the filling that we will place on the previous mass:

1. The first thing to do is sauté the onion cut in a pan brounoisse or chopped with a little olive oil and butter.
2. After a few minutes, when the onion is cooked and soft to the touch, add the smoked bacon cut into small strips or squares.
3. Sauté the bacon together with the onion until it has lightly browned.
4. Remove the pan from the heat. It is important to drain all the liquid fat that the bacon has released, so that only the bacon and onion are left in the pan.
5. Mix the cream to cook with the beaten egg, nutmeg and a little salt. All these ingredients should be beaten until the mixture is homogeneous.
6. Add the bacon and onion to the mixture made with cream, egg, nutmeg and salt.
7. The previous mixture, called rig, it was poured over the broken dough we had prepared previously.
8. Sprinkle the grated cheese on top and place in the oven until the surface acquires a slightly golden appearance. Leave for 10 min at 200º C.
9. The quiche will be ready. It can be taken cold or warm.

Difficulty: half.

Variants

The original recipe of quiche lorraine, from the area of Lorena, to the northeast of France, it has varied over the years and various ingredients have been added.

Although the most standardized recipe is that which includes bacon and onion, there are hundreds of variants around the world, all of them open to the imagination of whoever cooks. The most popular are the ones mentioned below:

• Quiche vosgienne: This is the name that is actually given to the quiche that includes grated cheese. The name is derived from Vosges, the region from which it originated.
• Quiche Alsacienne: This version is, as the name implies, typical of the Alsace region, east of the country. This variant includes fried onion. It is also known as Quiche of the Goguette.
• Tarte Tourangelle: This variant is very popular in French cuisine and includes smoked bacon as basic ingredients and rillettes (a kind of soft and hemprous pate typical of the town of Le Mans).
• Mediterranean Quiche: This quiche is a version that has spread outside France and incorporates vegetables typical of Mediterranean cuisine such as tomatoes, peppers and zucchini.
• Quiche Florentine: also known as Florentine quiche Or simply, Spinach Quiche This variant contains spinach as the main ingredient.

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