Quiche Lorraine (2024)

FAQs

What does Lorraine mean in quiche? ›

Originally, it was a savory pie consisting of an egg and cream custard with bacon or salmon. The French word for cake is "quiche," which might have influenced the name. The dish as we know it today originated in the Lorraine region of France in the 1800s. It consists of eggs and cream or milk in a pastry crust.

Quiche Lorraine has origins beginning in the rural Lorraine region of France. While it's considered a French dish, it developed during a time when the Lorraine Region was under German rule. Even the word Quiche comes from the German word kuchen, meaning cake.

The best quiche consists of a custard that's the perfect ratio between eggs and milk. Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

Salt, cayenne pepper, ground nutmeg: These seasonings flavor of the quiche, with salt balancing the flavors, cayenne pepper adding a slight heat, and ground nutmeg providing a warm, nutty undertone.

You could have it with a mixed green salad, unless you prefer to add steamed broccoli or leeks to the quiche batter. Either way, in Alsace, it was well complemented by a glass of the local white or a light red wine. Quiche became quite a rage in the United States a decade or two ago.

Quiche is a French word that first appeared in English in the mid-20th century and became very popular around 1970. It comes from the German Kuchen, or "cake." Definitions of quiche. noun. a tart filled with rich unsweetened custard; often contains other ingredients (as cheese or ham or seafood or vegetables)

The answer is, yes you can, which is a relief. You do need some fat in there to help it set, but you can get that from the cheese. Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

What's the difference between a quiche and a lorraine? ›

Quiche Lorraine is not the same as regular quiche

According to Regions of France, the traditional style of this recipe will have cream, eggs, a sprinkle of nutmeg, salt and pepper, and French cubed bacon pieces known as lardons.

Classic Quiche Lorraine Ingredients

Bacon is the most traditional choice for the meat in a quiche Lorraine, but ham is just ever so slightly less classic and is every bit as yummy.

The most renowned specialties are Val d'Ajol andouillette, Lorraine hotpot, and Quiche Lorraine. The region abounds with delicious desserts: bergamot candies from Nancy, Jordan almonds from Verdun, Griotte cherries from Metz, macaroons from Boulay or Nancy, and madeleines from Commercy.