Quiche Lorraine

 

                In culinary texts, quiche Lorraine appears from the end of the 16th century. Long before Stanislas Leszczynski, King of Poland, made Nancy a capital of good manners and eating. Derived from the German (Kuchen) which means cake, nowadays quiche is everywhere and designates a savory pie whose garnish is linked to local products. Lorraine being renowned for its charcuterie, it is therefore only natural that delicate bacon bits of smoked bacon come here to mix with cream and eggs.

For 6 persons

• -200g shortcrust pastry
• -200 gr smoked bacon
• -100 gr thick slice of white ham
• -6 eggs
• -½ liter cream
• -100 gr gruyere
• -20g butter
• -1 pinch nutmeg
• -Salt pepper

1. Butter a 22cm tart pan.
2. Roll out the dough on a floured surface, line the mold.
3. Cut the smoked breast into small cubes, sauté them in the pan in butter, drain them and spread them on the bottom of the pie.
4. Cut the ham into small cubes, distribute them on the bottom of the pie.
5. Break 3 whole eggs into a bowl, add the yolks of the other 3.
6. Start beating them by incorporating the cream, season with salt, pepper and nutmeg.
7. Cut the Gruyère cheese into small cubes and add it to the egg-cream mixture.
8. Pour this mixture into the pie shell and bake in the oven at 350F (180C) for 35-40 minutes.

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