For some people, quiche makes a hearty breakfast or the perfect brunch fare. But, for those who call the historic provinces of Alsace and Lorrain home, quiche is eaten any time of day. Sometimes warm and sometimes cold. Sure, this dish is made with eggs but with so many savoury variations it’s not just for breakfast.
Quiche originates in what is known today as the Grand Est. It’s the eastern part of France that borders Germany, Belgium and Luxembourg.
You’ll discover a unique blend of cultures, languages and cuisines with a visit to Alsace and Lorraine’s principle cities. Here, you will also find a number of typical quiche variations in cafés, bistros or charcuteries. You’ll often find locals ordering quiche accompanied by a side salad, for lunch or lighter evening meal.
In Metz you’ll enjoy it’s beatiful public gardens and pedestrian friendly historic centre. Marvel at the Art Nouveau architecture in Nancy, and its 18th century, UNESCO listed royal square, Place Stanislas.
Nestled on an island in the Ill river, the historic heart of Strasbourg is affectionately known as La Petite France. The entire district is a UNESCO World Heritage site, and beautifully represents the best of Alsatian culture.
Quiche and its variations
The classic quiche is simply cheese, eggs and cream baked in a deep dish pastry shell. While it’s nice if you have the time to prepare a homemade pie crust, many home cooks prefer the time saving store-bought pie crust.
Choose from these classicS
- Quiche au Camembert: Camembert cheese, cream, eggs
- Quiche aux épinards: spinach, cheese, cream, eggs
- Quiche aux fruit de mer: shrimp, muscles, scallops, cream, eggs
- Quiche au jambon: ham, cream, eggs, cheese
- Quiche Lorraine: eggs, cream, bacon or lardons
- Quiche aux oingons: onions, cream, eggs, cheese
- Quiche aux poireaux: leeks, cream, eggs, cheese
Choosing ingredients to include in your quiche is alot like making a pizza with your favourite toppings. Keep classic and simple or get fancy. Quiche Lorraine Supreme adds extra ingredients to the classic. It includes onions, mushrooms, green peppers, cheese and fines herbes.
Quiche Lorraine Supreme
- 1 deep dish frozen 9-inch pie crust
- 6 slices cooked bacon cut int small pieces
- 1½ cup Gruyere cheese (or similar) grated
- ½ cup onion finely chopped
- 3 large eggs
- 1¼ cup cream
- ½ tsp fines herbes
- ¼ tsp cayenne pepper
- ½ tsp salt
- ½ cup mushrooms sliced
- ½ cup green peppers sliced into strips
- Preheat the oven to 400℉.
- Prick the frozen pastry shell on the sides and bottom with a fork then bake for 10 minutes. Remove from the oven.
- Place the pastry shell on a baking sheet for easy handling then reduce the oven to 350℉.
- Layer the bacon, onions, and cheese into the pastry shell.
- In a medium bowl, whisk together the eggs, cream, salt, fines herbs and cayenne pepper. Pour the mixture into pastry shell.
- Bake for 40 to 50 minutes. The quiche is done when a knife inserted into the centre comes out clean. Allow the quiche to sit for 5 to 10 minutes before serving.
NutritionPer serving Calories: 525kcal | Carbohydrates: 14g | Protein: 28g | Fat: 40g | Saturated Fat: 19g | Fiber: 0.7g | Sugar: 2g | Iron: 1mg
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