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quiche

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These recipes are for your personal use only and may not be added in any form to archives other works.

Lothringer Speckkuchen (Quiche Lorraine)

This quiche from the Lorraine region of France is of German origin. The addition of cheese is a modern addition, so leave it out if you prefer. Read my article Zee Keesh! or The Quiche and I for more information on this famous quiche.

makes one 25 cm. quiche

preheat oven to 180° C.

1 Basic Pastry (see Quiche Bases)

4 eggs

200 g. crème fraîche or cream

100-150 g. Gruyère cheese (optional)
150 g. lean, smoked bacon (pork belly)

150 g. ham

a little butter

salt, white pepper

nutmeg

Line a lightly buttered quiche form and line with the pastry.

Cut the pork belly and the ham into small pieces or cubes and fry in a little butter. Beat the eggs lightly and add the crème fraîche, a little salt, pepper and a good grating of nutmeg. Add the bacon and ham.

Bake for 20 to 30 minutes.

Note: another modern addition is to add a small handful of chopped chives.

Tip: visit the Food Bytes section for artichoke articles! Other great bases for this quiche are pastry, puff pastry or see Quiche Bases for more alternatives.

Related article: Zee Keesh! or The Quiche and I history, info, tips

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author.

Recipes are not to be added to any form of archive or other works of any kind. Contact the author for further information.