A few years ago, and a couple before that, I used to travel frequently to Lorraine, in north-eastern France. This was in the era before I acknowledged my deep love for food and cooking and blogging. Before I spent my vacations exploring local delights. Yes, there was a time before food blogs. So although I did see a lot of Lorraine – its larger cities Metz and Nancy, the war town Verdun, plus a whole lot of villages – I actually didn't try a lot of traditional, regional dishes.
I vaguely remember trying a madeleine from Commercy – the city of its origin. I believe I even liked it. I even tried to macarons de Nancy; local almond specialities. But for some strange reason, I never had a Quiche Lorraine. I know. Shame on me.
Anyway, since that time I've matured and shrunk and eaten many Quiche Lorraine slices. Sometimes I trot off to the local French café specifically to indulge in some lovely quiche. It arrives along with a green salad with a vinaigrette bitter as Al Gore, which goes nicely with the creamy, eggy quiche. I dig in, my stomach happy, my eyes hungry. Hello, beautiful carbohydrates.
Quiche Lorraine is incredibly easy to make and takes next-to-no time, particularly if you have ready-to-go savoury tart dough. Once you've got the dough and fitted it nicely in a tart mould, make the filling – a simple mixture of eggs, crème fraîche, pork or bacon, nutmeg and pepper (I also love to use fresh thyme). Some recipes use cheese, but this is unauthentic, although any excuse for extra cheese is always a good one, in my opinion. Unless, of course, the cheese is commercial and tastes like latex. But that is for another time. First, this lovely Quiche Lorraine.
Recipe adapted and translated from Cuisine A-Z
200 g. flour
100 g. butter, at room temperature
1 pinch of salt
Milk or water, as needed
200 g. smoked pork or bacon
100 g. grated cheese (optional)
2 dl. crème fraîche
1.In a bowl, sift the flour and salt and make a well in the centre. Add the butter, working with your hands, and adding water or milk until a smooth dough is formed. Knead. Let rest in refrigerator for at least 30 minutes.
2.Roll the dough on a floured work surface and fit the dough, without stretching it, into a buttered 30 cm. tart mould or pie pan. Press overhanging dough down slightly into sides of ring to make the sides of the crust a little thicker and sturdier. Run the rolling pin over the top of the ring to remove any overhanging dough. Using a fork, prick bottom lightly, then make a decorative edge around the rim.
3.Preheat oven to 180°C. Cut the bacon into small pieces and fry in a frying pan without adding any fat.
4.In a bowl, beat the eggs and cream together. Add the pepper and nutmeg. You won't need to add any salt, as bacon is usually salty enough. Add the bacon and cheese and pour into the tart mould. Bake for about 30 minutes.