Despite its French sounding name, Quiche Lorraine is actually of Germanic origins, since it hails from the area of Lorraine, a place with German roots. Quiche Lorraine sounds like it should be complicated to make but, surprisingly, it is pretty simple. Try it today with our easy to follow recipe.
Although most people would think that quiche is of French origins, they would actually be wrong. Surprisingly, quiche is of German origins. This dish originally came from the area of Lorraine, which has been under Germanic rule at various times in its history. The oldest recipes for quiche were a simple savory pie that featured eggs, milk or cream, and rich, fatty meats like ham or bacon.
Quiche Lorraine was typically a regional dish until after World War 2. Troops from all over the world flooded into France to liberate the French people from the Nazi Germans, and while they were there those foreign troops came to gain an appreciation for many of the French dishes they sampled while they were there. One such dish was Quiche Lorraine. The layers of cheese and meat surrounded by a smooth, eggy custard caused the soldiers to take the recipe back to their native homes after the war.
Quiche Lorraine Recipe
- Frying Pan
- Small bowl
- Pastry blender
- Rolling Pin
- 9 Inch Pie Pan
- Medium-Sized Bowl
- Wire whisk
- 1 cup Flour
- ¼ cup Shortening
- 6 tbsp Ice Water
- ¼ teaspoon Salt
- 6 slices Bacon
- 1 cup Shredded Swiss Cheese or 8 slices
- ¼ cup Chopped Onion
- 4 pcs Eggs beaten
- 2 cups Half and Half
- ¾ teaspoon Salt
- ¼ teaspoon White Sugar
- ⅛ teaspoon Crushed Red Pepper Flakes
- Preheat oven to 425 degrees.
- Cook the bacon by microwaving it or cooking it in a frying pan until it is crisp. Drain it on paper towels, dabbing it to remove the grease. Crumble the bacon into small bits.
- In a small bowl, mix together the flour and 1/4 teaspoon salt. Using a pastry blender or a fork, cut the shortening into the flour until coarse crumbs are formed by the mixture. It should resemble cornmeal. Drizzle about half of the ice water into the flour. Stir a bit with a fork and slowly add the remaining water a little at a time. When the dough begins to stick together in a ball, you’ve added enough water.
- Use your hands to gather together the dough into a ball and press it into a disk.
- Place the dough onto a lightly floured surface and use a rolling pin to roll it into a 12-inch diameter circle. Gently fold the dough into quarters and lift it into a nine-inch pie pan. Unfold the dough and center it in the pan, trimming the edges and creating a decorative rim around the circumference of the pan. Set the pie crust aside as you create the filling.
- Sprinkle the bacon, onions, and cheese into the bottom of the crust-lined pie pan in an even layer.
- In a medium-sized bowl, beat together the eggs, half and half, salt, sugar, and pepper using a whisk. Pour the mixture into the pastry shell over the top of the cheese, bacon, and onion.
- Place the quiche in the center of the oven and bake it for about 15 minutes. Then reduce the heat to 300 degrees and bake the quiche for another 30 minutes. You can test whether the quiche is done by inserting a knife into the quiche about an inch from the edge. When the knife comes out clean, it is fully cooked.
- Remove the quiche from the oven and allow it to cool for about fifteen minutes before cutting into wedges and serving it.