Friday, March 11, 2011

French quiche

This everyday French delicacy is known here as quiche lorraine, and this name is transposed into English (I'm told) as egg and bacon quiche. The term quiche (pronounced keesh) is derived from a German word for cake, and the adjective Lorraine designates a north-eastern region of France that shares a common border with Germany. This foodstuff, generally in the form of individual pies, is now sold in bakeries and pastry shops right throughout France, but the commercial product is rarely as tasty as the homemade dish… because the home chef normally uses generous quantities of superior-quality ingredients.

The recipe is quite simple. The bacon used in France is marketed, not in slices (as in English-speaking countries), but in the form of small cubes about a centimeter thick. They're fried for a few minutes, placed on the pastry, and then covered with a mixture of four eggs beaten with cream. Sprinkle grated emmental on top. I also decided to place chopped parsley and halves of miniature tomatoes on the surface. Cook slowly (about 25 minutes) in an oven at 180 degrees.

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