Quiche Lorraine
Originally from the region of Lorraine in France, this light quiche is a delicious and easy recipe to try at home.
So where exactly is Lorraine?
Lorraine is a former region in the north-eastern corner of France. With the recent restructuring of France's provinces, Lorraine will soon join Alsace and Champagne-Ardenne as they become a large province full of a wide range of culinary specialties.
The two largest cities of Lorraine are Metz and Nancy. We visit Nancy every other year on the summer trip to France. Madame used to live here and will show you the every day life of France while experiencing the deep history of the region.
Lorraine is a former region in the north-eastern corner of France. With the recent restructuring of France's provinces, Lorraine will soon join Alsace and Champagne-Ardenne as they become a large province full of a wide range of culinary specialties.
The two largest cities of Lorraine are Metz and Nancy. We visit Nancy every other year on the summer trip to France. Madame used to live here and will show you the every day life of France while experiencing the deep history of the region.
Lorraine specializes in many different food items. The most common are bergamote (a citrus fruit used for tarts and candies), lardons (cured pork belly), mirabelle plums, and the famous French macarons whose fame was born in Nancy, Lorraine in the late 1700s.
Recipe
Quiche Lorraine
* for a non-pork or vegetarian version, simply substitute the ham for an extra cup of spinach.
Ingredients
1 deep-dish pie crust
1 1/2 cups diced hickory ham
1/4 cup spinach
1 cup shredded Swiss or Emmentaler cheese
1/3 cup finely chopped onion
4 large eggs
2 cups heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
Preheat oven to 400F.
In a medium bowl, whisk together eggs and cream until smooth.
Add onions, ham, salt, cheese, pepper, and cayenne pepper. Mix well. Wait until oven is preheated and then mix in spinach and pour into pie crust. Sprinkle cheese on top and bake for approximately 45 mins. Top should be medium golden brown.
When serving, there may still be some liquid in the pie tin. This is the cream, not undercooked eggs, and is perfectly normal. The egg should be very light.
Bon appetit!
Images credits
Quiche Lorraine
http://www.ginatepper.com/wp-content/uploads/2013/02/spinach-ham-quiche.jpg
Map of Lorraine
https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Lorraine_in_France.svg/2000px-Lorraine_in_France.svg.png
Bergamotes
http://www.achat-meurthe-et-moselle.com/uploads/meurthe_moselle/Produit/9e/imp_photo_28_1379596643.jpg
Lardons
https://wayoutwestfood.files.wordpress.com/2012/11/lardons2.jpg
Mirabelle Plum
http://www.obst-trautner.de/images/l_mirabellen.jpg
Nancy macarons
http://www.cestmoilechef.fr/wp-content/uploads/2013/07/macarons-nancy.jpg
Modern macarons
http://www.theblissery.com/wp-content/uploads/2014/08/macarons-feature-pic.jpg
Quiche Lorraine
http://www.ginatepper.com/wp-content/uploads/2013/02/spinach-ham-quiche.jpg
Map of Lorraine
https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Lorraine_in_France.svg/2000px-Lorraine_in_France.svg.png
Bergamotes
http://www.achat-meurthe-et-moselle.com/uploads/meurthe_moselle/Produit/9e/imp_photo_28_1379596643.jpg
Lardons
https://wayoutwestfood.files.wordpress.com/2012/11/lardons2.jpg
Mirabelle Plum
http://www.obst-trautner.de/images/l_mirabellen.jpg
Nancy macarons
http://www.cestmoilechef.fr/wp-content/uploads/2013/07/macarons-nancy.jpg
Modern macarons
http://www.theblissery.com/wp-content/uploads/2014/08/macarons-feature-pic.jpg