flipQuiche Lorraine
Quiche Lorraine
Why this dish? Schuman is the most illustrious child of Moselle, and quiche is the emblematic dish of his native land. When hosting in Lorraine, this is what was placed at the center of the table: the festive dish of a man who remained faithful to his roots.
The real quiche lorraine: a shortcrust pastry filled with a migaine—a mixture of eggs and cream—and smoked bacon, baked until golden. No cheese or frills in the oldest version: just the softness of eggs and the smokiness of bacon.
The quiche, sir, that is the only luxury I allow myself in my Lorraine. When by chance I received guests, we would beat fresh eggs with cream, scatter smoked bacon from the region, and slide it all into the pastry. Refrain from adding cheese, as we see done elsewhere: the true quiche has none. Taken from the oven, golden and trembling, it reconciles, I assure you, the most stubborn peoples.
- •Homemade shortcrust pastry — one base (base)
- •Fresh farm eggs — three or four (binder for the migaine)
- •Thick cream — a bowl (softness)
- •Smoked bacon lardons — a good handful (smoky flavor)
- •Nutmeg — a grating (aroma)
Quiche Lorraine
The real quiche lorraine: a shortcrust pastry filled with a migaine—a mixture of eggs and cream—and smoked bacon, baked until golden. No cheese or frills in the oldest version: just the softness of eggs and the smokiness of bacon.
Why this dish? Schuman is the most illustrious child of Moselle, and quiche is the emblematic dish of his native land. When hosting in Lorraine, this is what was placed at the center of the table: the festive dish of a man who remained faithful to his roots.
The quiche, sir, that is the only luxury I allow myself in my Lorraine. When by chance I received guests, we would beat fresh eggs with cream, scatter smoked bacon from the region, and slide it all into the pastry. Refrain from adding cheese, as we see done elsewhere: the true quiche has none. Taken from the oven, golden and trembling, it reconciles, I assure you, the most stubborn peoples.
Ingredients (period version)
- Homemade shortcrust pastry — one base (base)
- Fresh farm eggs — three or four (binder for the migaine)
- Thick cream — a bowl (softness)
- Smoked bacon lardons — a good handful (smoky flavor)
- Nutmeg — a grating (aroma)
Ingredients
- Shortcrust pastry — 1 base (250 g) (base)
- Eggs — 3 (binder for the migaine)
- Crème fraîche épaisse — 200 g (softness)
- Milk — 10 cl (suppleness)
- Smoked bacon lardons — 200 g (smoky flavor)
- Nutmeg — a pinch grated (aroma)
- Pepper — to taste (seasoning)
Method
- Line a tart pan with the shortcrust pastry and prick the base with a fork.
- Sauté the lardons in a pan for a few minutes to render fat, then drain.
- Beat the eggs with the cream and milk, season with pepper and a little grated nutmeg (salt sparingly, as the lardons are already salty).
- Spread the lardons over the pastry base, pour the migaine on top.
- Bake at 180°C for 35 to 40 minutes, until the quiche is golden and just set in the center.
- Let it cool for a few minutes before slicing: it holds together better.
How it was made : The old quiche lorraine contained neither cheese nor onion: only the migaine (eggs and cream) and smoked bacon, on a pastry that was sometimes leavened rather than shortcrust. It was baked in the village oven after the bread. The addition of Gruyère is a later tradition and debated by purists.
The contemporary twist : Served in thin, warm slices with a salad of lamb's lettuce—or rather Vosges lettuce—with walnut oil, as a chic starter.
Robert Schuman · Charactorium
