Alsace and Lorraine, the two northern provinces of France, have long been a point of contention between France and Germany. But perhaps this very tension is what has heightened their charm. Thanks to German influences, the Lorraine region brings us quiche, a savory tart whose recipe has been passed down through generations for centuries, preserving its unique flavor and the secrets of its preparation, which are still hotly debated today.
While some of the world’s greatest chefs have opted to use milk to create a smoother quiche lorraine, the native Lorrainers denounce these contemporary methods, calling them culinary heresy. According to them, the true quiche lorraine has always been made with crème fraîche because the authentic version is meant to be rich and substantial. Adding any kind of cheese is also considered a modern blasphemy, as the secret of the original recipe lies in the simplicity of its ingredients—at least, that’s the stance of the Syndicat National de Défense et de Promotion de l’Authentique Quiche Lorraine (yes, there really is such a thing!). Otherwise, according to the Syndicat, what you’re making is just a regular savory tart, not a true quiche lorraine.
THE HISTORY
Etymologically, the word quiche comes from the German term "Kuchen," meaning cake or tart. This shouldn’t surprise us, given the long and contested history of the region.
In fact, it appears that quiche originated in medieval Germany, specifically in the area known as Lothringen, which the French later called Lorraine. Historically, it was first documented in the 16th century; it is known that Charles III, Duke of Lorraine, was a great lover of these savory tarts, called quiche, which only boosted their fame. Later, by the early 1800s, historical documents referred to quiche lorraine as a classic regional specialty.
After World War II, quiche lorraine became known and appreciated in England, and eventually in America, although for a time its simplicity led it to be seen as unworthy of the noble class. Today, however, it’s enjoyed widely, serving as a delightful appetizer, a light lunch, or even a simple dinner when paired with a fresh salad.
THE RECIPE
The preparation method is as simple as can be, following the traditional Lorraine way.
For the crust, you’ll need:
225 g flour,
100 g butter,
a pinch of salt,
1 egg yolk,
and about half a glass of water.
Take note: the dough should be chilled for at least an hour before being rolled out and placed in a tart pan lined with parchment paper or greased with butter. The crust should be pricked with a fork and baked halfway (about 15 minutes) in a preheated oven. Then, add the filling made of:
200 g of lardons (bacon pieces) browned in a pan,
and a mixture of 4 beaten eggs with
200 g of crème fraîche,
a generous amount of pepper and nutmeg.
Bake everything at a low temperature so the filling cooks gently, developing a beautiful golden-brown color. You’ll know it’s ready when, upon inserting a knife into the quiche, the blade comes out clean.
I promise that savoring this Lorraine specialty will bring you immense satisfaction, transporting you to a delightful world where time stands still for just a moment. Serve it alongside a traditional Lorraine melody, as beautiful and fulfilling as aged wine—c’est une merveille!
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