French Bacon Quiche (Quiche Lorraine)
The simplest and purest of them all - this style of quiche from the French region of Lorraine relies solely on bacon, eggs and dairy.
The quiche Lorraine is one of the most well-known styles of quiche in France. Originally from the north-east of France - the Lorraine region - this quiche contains no onions or cheese. Instead the filling is just eggs, bacon and dairy. The dairy takes many forms, but I prefer to use creme fraîche for a rich, silky custard filling with a refreshing tang. The bacon can be smoked or unsmoked, either way it’s fried to a crisp and added along with its flavourful fat. As for the pastry, we’re making a classic pâte brisée. Don’t feel intimidated by this term; this classic French savoury pastry will create a buttery, flaky crust and I’ll guide you through the whole process. Let’s go!
