Today is National Quiche Lorraine Day. Did you know that Quiche Lorraine is the original form of quiche, from the French region of – what else – Lorraine. If you knew that already, then like me the chances are you were wrong. During medieval times, the Germans in Lothringen had an open pie, the Kuchen. The word Kuchen eventually became Kische. When France conquered Lothringen, they lay claim to the German’s Kische, renaming the dish Lorraine and changing the spelling of Kische to the more standard French spelling, Quiche.
While we might be able to trace the history of Quiche Lorraine, the idea of an open pie with bits of savory meat goes further back than we can say – possibly all the way back to the Roman Empire.
No matter the origins, Lorraine is one of my favorite varieties of Quiche simply because of the salty smoky crunch Bacon brings to the party. Notice, the title of my recipe is Quiche Lorraine 1. That’s because I actually have six different recipes for the same wonderful brunch delight. That’s what I love so much about cooking and recipes – always evolving, taking on new spins. When it comes to brunch pot lucks, I like this recipe because its quick, uncomplicated and travels well.
Happy Quiche Lorraine Day everyone!
Quiche Lorraine 1
1 Refrigerated Pie Crust
1/2 lb Bacon
6 1/2 oz Gruyère Cheese, thinly sliced
Dash of Cayenne Pepper
Dash of Nutmeg
2/3 cup Cream
Kosher Salt to taste
Pinch of White Pepper
Note: If Gruyère Cheese is not available, Swiss Cheese is also delicious. Make sure you buy from the deli counter and ask that the cheese be sliced as thinly as possible.
Adjust oven rack toward the top half of the oven. Heat oven to 400 degrees.
Remove pie crust from package. Let come to room temperature as directed.
While the crust warms, fry the bacon until crisp. Drain on paper towels, then chop and set aside.
Roll out the crust, line a pie plate or tart pan with the dough.
Place a layer of cheese on the pastry crust, then a layer of bacon. Repeat layering until all the bacon and cheese has been used. Set aside.
In a mixing bowl, lightly beat eggs. Add cayenne pepper, nutmeg, cream, salt and pepper. Whip to blend.
Pour egg mixture over bacon layers. Place in the oven to bake for 30 minutes or until crust is golden-brown and the filling has set.